Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Sweet Country Mustard Sauce

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Sweet Country Mustard Sauce

Article excerpt

Baked ham is delicious on its own, but it can look pretty lonely when sliced onto a plate. It really needs a companion if it's being served as part of a buffet. An easy solution is a good mustard sauce.

Mustard seeds have been used for thousands of years - the ancient Egyptians, Greeks and Romans all used them to spice up meat and fish dishes. It wasn't until the mid-1850s that the world was introduced to the queen of mustards, Dijon, which is more tangy than the yellow versions because it's made with verjuice, the acidic juice of unripe grapes, instead of vinegar.

And on Easter, fancy beats pedestrian every time.

Tangy and sweet, this elegant mustard sauce only gets better after a few days in the refrigerator, and is perfect for spreading on leftover ham sandwiches or with chicken fingers. …

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