Mustard Baked Ham with Gravy Recipe

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Mustard Baked Ham with Gravy Recipe

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My mom made this dish often when I was young—and my husband's mother did the same in her kitchen! It's remained an all-time favorite in our home.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Bake: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Bake: 35 min.

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 tablespoon brown sugar
  • 1 tablespoon ground mustard
  • 4 teaspoons water
  • 1 teaspoon vinegar
  • 4 fully cooked ham steaks (1/2 inch thick)
  • 1-1/4 cups milk

Directions

Combine flour, brown sugar and mustard; mix well. stir in water and vinegar to form a paste; spread 1 teaspoon on each side of ham steaks.
Place in an ungreased 13-in. x 9-in. baking dish. Pour milk over ham. Bake, uncovered, at 325° for 35 minutes. Serve immediately.
If milk gravy is desired, transfer ham to a serving platter and keep warm. Pour pan juices into a blender; process until smooth.
Transfer to a small saucepan; bring to a boil, stirring constantly. Serve immediately with ham. Yield: 4 servings.
Originally published as Mustard Baked Ham with Gravy in Country Pork 1996, p83

Nutritional Facts

1 each: 315 calories, 15g fat (5g saturated fat), 85mg cholesterol, 1851mg sodium, 14g carbohydrate (7g sugars, 0 fiber), 29g protein.

  • 2 tablespoons all-purpose flour
  • 1 tablespoon brown sugar
  • 1 tablespoon ground mustard
  • 4 teaspoons water
  • 1 teaspoon vinegar
  • 4 fully cooked ham steaks (1/2 inch thick)
  • 1-1/4 cups milk
  1. Combine flour, brown sugar and mustard; mix well. stir in water and vinegar to form a paste; spread 1 teaspoon on each side of ham steaks.
  2. Place in an ungreased 13-in. x 9-in. baking dish. Pour milk over ham. Bake, uncovered, at 325° for 35 minutes. Serve immediately.
  3. If milk gravy is desired, transfer ham to a serving platter and keep warm. Pour pan juices into a blender; process until smooth.
  4. Transfer to a small saucepan; bring to a boil, stirring constantly. Serve immediately with ham. Yield: 4 servings.
Originally published as Mustard Baked Ham with Gravy in Country Pork 1996, p83

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