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Mustard Sauce for Ham and Pork


  • 1 cup brown sugar
  • 1 cup apple-cider vinegar
  • 4 eggs (slightly beaten)
  • 3 tablespoons mustard (any kind you like: the type of mustard has a big influence on the taste. Cheap yellow mustard tends to make it a bit caustic-tasting)
  • 1 tablespoon flour
  • 12 oz current jelly


1. Combine brown sugar, vinegar, and slightly-beaten eggs in a microwave-safe bowl. Make sure there's enough room in the bowl for the mixture to boil up: at least double the volume.
2. Combine the mustard with the flour and stir out any lumps.
3. Pour some of the liquid mixture into the mustard and flour, eliminating any remaining lumps. Add to the remaining liquid mixture and stir well.
4. Stir in the current jelly. The jelly chunks will go away as it cooks.
5. Cook on high, stirring every minute or so, until thick: 5–10 minutes, depending on your microwave.


You can, of course, make this on the stove. You'll have to stir constantly to prevent scorching the sauce, which is why I use the microwave for everything possible that requires constant stirring.