Scott loves ham, something I never make – he usually gets it only at Easter and Thanksgiving because my mother always bakes a ham for those occasions. So this year I promised him I would make ham for Christmas. I put the ham in the oven on Christmas Eve and decided to whip up this mustard cream cheese spread to go with it. I received this scrumptious recipe from a friend who scored mega touchdowns when she served it at a tailgate. When the ham was done, I sliced it thin and spread toasted baguettes with the mustard cream cheese, then layered baby arugula and the ham on top. I know, not very manly is it? But it was delicious and Scott ate up those cute little sandwiches anyway.
I also made deviled eggs, something we both love but I seldom take the time to make, so there was much to be happy about as we munched the good eats. (And Scott happily ate leftover ham for practically every breakfast, lunch, and snack for the next week – over all, I think it was a pretty good Christmas present for him…) Here’s the recipe for the mustard cream cheese:
1/4 cup – Dry Mustard (in the spice section)
1/4 c up- Sugar
2 tablespoons – Apple Cider Vinegar
1 tablespoon – Water
1 Egg Yolk
8 ounces – Cream Cheese, softened
Combine the dry mustard, vingar, water and egg yolk in a small saucepan. Heat and stir over medium low heat until the mixture thickens.
Remove from heat and cool. Whip the softened cream cheese until light and fluffy. Whip in the cooled mustard mixture. Keep refrigerated.