This recipe might be to late for your ham tonight, but tuck it away and use it next time you bake a ham. It’s delicious when used as a sauce for the ham.
1 pint cream
1 1/2 cup sugar mixed well with the cream
4 level Tbsp. dry mustard
2 rounded Tbsp. corn starch mixed with the dry mustard
1/2 tsp. salt
2 egg yolks
1 cup diluted vinegar (1/3 c. water and 2/3 c. vinegar)
Mix all ingredients together and cook over low heat. It burns easily so stir constantly. Heat and stir to desired consistency. Do not scald mixture.
Keep your fork