Grandma's Sauce for Ham

Upon arriving in Moundsville, WV in late 1943 or early 1944, and due to a job transfer relocation (to DuPont then in New Martinsville, WV), the family stayed in a nearby hotel while their new address was readied. Her family so enjoyed a baked ham meal at the hotel, Grandma persuaded the hotel chef to share his sauce recipe and she often served it at home during the 1940s and 1950s. Through the years, her eldest child also served this sauce for her family.

We're still working on getting the Raisin Sauce for Ham recipe.  

Grandma's Sauce for Ham ingredients (2)

Small family

1 small jar currant jelly
Equal amount French's® 100% Natural Classic Yellow Mustard (Do not substitute Dijon mustard here because you won't achieve the desired flavor of this recipe.)

Grandma's Sauce for Ham directions

Add jelly to a saucepan over medium heat and stir until it is shiny. Then, stir in mustard and heat through. Serve warm; pass at table with baked ham.

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Page Last Updated 31 May 2015