Love Chinese Hot Mustard on ham. Never thought of a mustard sauce though. I bet weed's dijon cream sauce would be awesome!

Pork Tenderloin with Dijon Cream
Serves: 2

1# pork tenderloin, cut into 2" slices
Seasoned flour
2 Tbl. butter, divided
2 tsp. canola or olive oil
2 green onions, thinly sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard (or more to taste)
salt and pepper to taste

Preheat oven to low, about 170 degrees F
Lightly pound pork medallions to 1" thick.
Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.
Dredge pork in seasoned flour. Add pork slices all at once to pan and saute 2 minutes per side.
Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)
Add the remaining 1 tablespoon butter to pan.
Add white part of onion, saute for 1 minute.
Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons.
Add cream, simmer 2 - 3 minutes until thickened.*
Stir in Dijon, add salt and pepper to taste.
Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion.
*If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup. You can double the sauce ingredients so there is enough to pour over rice.

Wendy (Weed)

Hollandaise with a good dollop of seeded mustard stirred in is great with ham and with corned beef.

I like this one......

Sweet Hot Mustard
1/4 c. Coleman's dry mustard ( Must be Coleman's or it will be bitter!)
1 1/2 T. cornstarch
1/2 t. salt
1/4 c. sugar
2/3 cup water
1/3 cup cider vinegar
Mix mustard with a little water and allow to stand. Mix cornstarch, salt, and sugar with the rest of the water until smooth. Add vinegar and cook over low heat stirring constantly for 5 minutes, remove from heat, cool slightly and add mustard mix.

As an alternative, I always make cherry sauce to go with ham. Mix 2 Tablespoons cornstarch and 1/2 cup sugar in saucepan. Add a jar of pitted cherries and while stirring bring to a boil.

If you want something a little different, I always do Cumberland sauce for our Christmas ham, recipe link below:

Here is a link that might be useful: Delia's Cumberland Sauce

My aunt, who was a noted hostess in her little town , always served Jezebel Sauce with ham.

Jezebel Sauce

1 jar (16 to 18 oz) pineapple preserves
1 jar (16 to 18 oz) apple jelly
1/2 cup horseradish
3 tablespoons dry mustard
2 teaspoons coarsely ground black pepper

Combine all ingredients. Cover and chill.

If you are sensitive to spicy foods, you might start with half of the mustard and half of the pepper.

Madeira sauce is nice with ham.
What I like to do is boil the ham to cook it, then score the fat and bake it in the oven with dry cider and mustard round it, and baste it often until the ham glazes and the sauce thickens.

This is a mustard glaze recipe posted by steelmagnolia2007 -
I have used it for every ham I have made since she posted it in 2007 -- and it is so delicious & easy. It definitely has a slight mustard taste. I cook my ham the normal way I always do-and start applying the glaze 30 minutes before the end of the cooking time.

1 cup dark brown sugar, packed
3 T Dijon mustard
5 T Balsamic vinegar

Score top of ham. Cook as you always do and apply glaze 30 minutes before end of cooking time.
Mix glaze ingredients well in separate small bowl. Slather generously over all of the exposed ham. Continue cooking, uncovered, another 30 minutes, basting every 10 minutes.
Mixing pan juices with a little bit of the glaze makes a fab gravy!

I've decide to make either the Jezebel Sauce or the Cumberland Sauce. The Cumberland might win by default since I'm not sure I can find Pineapple Preserves or Apple Jelly. My local store didn't carry these - but I'll check a higher end store as well.

Thanks everyone! :-)

Funny....I thought you were looking for a mustard sauce....?

Oh Linda - I thought so too! I guess I should have titled my thread "Ham Sauce?"

I think you introduced me to the Cranberry Jezebel Sauce for Thanksgiving and Christmas - so I thought I could start a new tradition - being known for Jezebel sauces! But I can't find Pineapple preserves or Apply Jelly. However, all the stores in my area carry RedCurrent Jelly - what's up with that???

m rivergirl,sounds like my raisin sauce I use mmm I make gravy and raisin sauce