Seriously–doesn’t pretty much everyone eat ham on Easter Sunday? And whether you’re hosting a crowd at your home, or perhaps planning to enjoy the day with friends and family, this mustard recipe is the perfect complement to your Easter ham.
Courtesy of my dear Aunt Diane, who is a fabulous cook, it’s a staple in my refrigerator at all times, and best of all, it makes enough that you’ll have some to keep, and some to share.
This is a great recipe—as stated in the title, this mustard is *sharp* and almost has a horseradish bite to it, which comes from the mustard and vinegar. Yum!
Aunt Diane’s Sharp Mustard
3.5 oz. dry mustard (usually 2 jars/bottles)
1 c. apple cider vinegar
1 c. sugar
½ t. salt
1 ½ c. mayonnaise
Combine the dry mustard and vinegar in a bowl and let stand for 8-12 hours (I’ll usually do this before I go to bed). Beat the egg (I do this in a medium saucepan off heat so I make fewer dirty dishes), and then add the sugar, salt, and mustard/vinegar mixture. Cook over medium heat until thickened. Cool and then stir in the mayonnaise. Pour into jars and keep refrigerated. **I use Ball’s half pint, large mouth jars for this recipe; it will fill about 4 of them.**
Here are some gorgeous black and green labels that Amy whipped up for us (thank you, Amy). You can print these out on sticker or full-sheet label paper and stick them on the top of the jar, or try printing them on cardstock and tie them around the jar with a little raffia or decorative ribbon—I think they’d look great either way, and they’ll definitely dress up your mustard to make this the perfect Easter hostess gift. I always have a few jars of this mustard ready-to-gift in my fridge; it’s a nice change to the typical bottle of wine or flowers that we usually take our hostesses.
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