Rusty is that one readily available at the grocers or it is ordered online? Thanks for the info.

I have yet to encounter ANY prepared horseradish sufficiently 'hot' enough to suit my taste buds...........most are very bland!! I make my own - very easy to do and fresh is best!!

1 cup sour cream

1/4 cup grated fresh horseradish

1 tablespoon Dijon mustard

1 teaspoon white wine vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Mix together at least the day before and chill thoroughly to blend flavors. If you want a sauce with more "kick", up the grated horseradish.

Don't forget that Horseradish comes in different heats as well. So when looking at the selections look for the heat level.

I've had the Boars Head. It is usually in the deli section.

Gardengal, that looks like a good recipe, but. I don't think I have ever seen horseradish in my produce section. Not that I was looking for it......but one would think I would have meandered across it. Where do you buy it?

I agree Rusty, I like a current jelly sauce with ham.

With ham we always have mustard.

Boars Head is good. I love their Bread & Butter Horseradish pickles!

They sell it in my produce department.....kinda like ginger :-) And easy-peasy to grow and harvest from the garden.

We like it straight up with no added ingredients except for a bit of salt - the hotter the better!

I don't recall ever seeing Boar's Head brand in my local stores. We usually buy Tulelake or Beaver Horseradish because that's what is available. One year, a friend grew horseradish and gave me her homemade sauce. Boy, was that good!

Dawn, even the extra-hot Beaver brand sauce is too bland for me :-) The difference between jarred and fresh horseradish sauce is the dfference between night and day!!

There are two types of horseradish that are available here. One is a creamy type. The other is a clear sometimes in vinegar other times plain. Both are normally in the isle with the condiments, mustard etc. Boarshead because it is a brand of meat found in many deli sections will probably be found in the deli section.

While the creamy can be added to many dishes most that call for horseradish use the plain. If anyone wants to make their own they may find being outside to prepare it by removing as much skin from the portion that they are planning on using is better for the eyes and lungs. While one of my friends uses his food processor to grate inside the house the oils seem to linger. If you leave the skin on what you do not use it can be kept fresh for a while. If you have one of those oriental ginger graters they work well for a small amount of horseradish.

Are you sure they don't mean horseradish mustard? That is what we like with ham. We favor Woeber's, a local brand.

But horseradish sauce is easy to make with jarred horseradish and mayo.

Wasabi is my favorite. The other stuff is for boys and girls.

Wasabi is wonderful.....isn't that why anyone actually eats sushi? Something to mop up the wasabi?? But I think it has a much different taste than horseradish and can't imagine eating it with beef or ham. But maybe that's just force of habit :-)

I will say that wasabi mashed potatoes are to die for.........!!

With roast beef, I serve cream-style prepared horseradish with sour cream, to taste. Maybe a heaping tablespoon hr to a pint of sour cream. And you can use fat-free sour cream for this, too.

Ask your guests what sort of HR sauce they like. Pure HR? Mixed like the way I do it? Something else. It would be a shame if you went to the trouble of getting it and have the wrong thing.

Beaver horseradish is made a few miles from me. I get the cream-style. It's plenty hot, especially when it's a new jar.

I love Boar's Head deli meat and cheese but haven't tried their condiments. I bet they're good.

"Beaver horseradish is made a few miles from me. I get the cream-style. It's plenty hot, especially when it's a new jar."

We obviously have very different tastes in horseradish :-) Beaver horseradish is not hot at all.....not even the extra hot!!

Why don't you ask the guests that like horseradish sauce to each bring their favorite? Everyone gets what they like and you get to sample several different kinds.

Ali, same here, many of us love horseradish with ham. Were it me, I'd look for the Boars Head, our small town carries it in the ketchup/mustard section. Small jar. If you can't find Boars Head, look for something that 'speaks' quality : ) For your guests, you might consider serving half at full strength, and mix a bit of whipped heavy cream with some horseradish for a creamier sauce. It will keep in the fridge for a few hours, covered, prior to the meal.

We have only two groceries here, Walmart and HEB. HEB carries Boar's Head deli meats and cheeses, and their horseradish and other condiments are found in the deli area. So if you have a store that carries their meats, they will probably also have the horseradish sauce. I've only ever seen it in the deli section, but, who knows? I guess a store without a deli might still carry the condiments.

Rusty

Put me on the "wasabi with sushi and sashimi" list, but otherwise I don't eat horseradish. I go so far as to avoid it when I see a restaurant menu item of "xxxxx with a horseradish....". No thanks.

I don't care for Boar's Head products. I've found there are other brands to choose from for many of the things they make that I think taste much better.

Regarding the heat factor of Beaver's horseradish - I've found it to be hit or miss. There have been times that I've purchased a jar that knocked my socks off and other times that I could barely taste the hot. Sometimes I wonder if that has to do with the age of the horseradish and/or the sauce. Seems like the fresher it is the more heat it has.

Speaking of Boar's Head. While grocery shopping today I noticed that our local store had their mustard and another condiment (can't remember), but no horseradish. I'll keep my eyes peeled and if I see horseradish show up, will buy a jar to try.

Love wasabi, but it's not something I associate with eating along side beef, ham or corned beef. Might be interesting to try it and see if they work together.

One year at a relative's house for some holiday they were having roast beef, at the point when it was nearly done I finally thought to ask "Do you have any horseradish or horseradish sauce?" The response was "That's a great idea. We might have some, look around in the pantry." No luck. And given that the closest store was about 30 minutes away I wasn't making a trip just for that.

In my searching I did find wasabi powder and tried to make a substitute for horseradish sauce, but my initial effort was not very good (which might have just been mayo, sour cream and the wasabi powder), and everything I tried adding to it to try to make it better, only made it steadily worse and worse.

I've never heard of using horseradish with ham and corned beef. As a kid, we'd typically mix it with ketchup for pot roast and fried pork chops.

bob, you get an A for effort, but some foods just aren't meant to be together. Your wasabi/may/sour cream combo might be one of those. ;-)

mayflowers, we like to use either mustard or horseradish on corned beef or ham. Sometimes, I mix them together for extra kick.

I always have horseradish with ham either a hot plain one or mixed with beets which is milder depending on what else is being served.

Horseradish mixed with beets? Are the beets chopped up, cold or hot? I've never heard of that combo!

Cold, cooked, finely grated beets.

The best horseradish sauce I've ever had, bar none, was made with whipped cream. Here's Martha's recipe and there is another on Serious Eats that also include creme fraiche or sour cream along with the whipped cream for those who might prefer a little more tang with their heat.

https://www.marthastewart.com/342509/horseradish-sauce

https://www.seriouseats.com/recipes/2011/04/sauced-horseradish-cream-sauce.html

Olychick, with cream and w/o is how I serve it with ham, sliced, and on sandwiches, as well as beef. I prefer mine with a bit of cream as well.

I misunderstood the offerings at T-day this year with friends, and thought someone said there was horseradish (they served ham and turkey). So I asked where it was located and was told in the fridge and to help myself, but couldn't find a spare spoon so I just up-ended the jar. Got horseradish 'juice' only. Not tasty!

Do they like horse radish, or horse radish sauce? DH makes his own horse radish. Horse radish root, peeled like a carrot and cut in chunks, out side with the food processor, a pinch of salt, and enough water to get the root to move to grate to the consistancy you want. Wait 5 -8 minutes before adding white vinegar to stop the heat from getting hotter. Depending on how hot you want it. He doesn't like horse radish sauce, unless he is eating at Arby's.

There is no way I could tolerate the hot stuff, but I do like it when it is creamy, on ham and roast beef, probably would work on some other things too.. My Grandma used to raise it and I remember her grinding it up!

Sue in Central Indiana

We always get Gold's with beets...it's pretty and milder than the white one.

I like the brand: Reese

Prepared horseradish begins to loose its 'zing' with exposure to air. The culprit is oxidation. After opening and some of the contents removed, the jar should be closed and refrigerated to aid preservation of the remainder.

Also, store the jar upside down in the refrigerator. It helps prevent the oxidation that Jemdandy mentions.