Mustard Sauce with Vermouth and Thyme

From Cook's Illustrated | November/December 1999

Why this recipe works:

For our simple spiral-sliced ham recipe, we let the ham come up to room temperature before putting it in the oven to keep oven time to a minimum and used an oven bag to seal in the heat. We then developed two sauces—one made with stout and dried cherries, the other with mustard, vermouth, and… read more

For our simple spiral-sliced ham recipe, we let the ham come up to room temperature before putting it in the oven to keep oven time to a minimum and used an oven bag to seal in the heat. We then developed two sauces—one made with stout and dried cherries, the other with mustard, vermouth, and thyme—that do elegant justice to our perfectly cooked spiral ham recipe.

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Makes about 3 1/2 cups

The Dijon mustard lends a creaminess to this sauce, while the whole-grain mustard adds texture and visual appeal.

Ingredients

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