For dinner, I made ham. The kids used to eat the dickens out of ham, but suddenly my Oldest decided that he “didn’t like” ham anymore. I’ve been trying to get him to eat it again; I’ve even gone so far as to disguise it with catchup, but he wised up to me pretty quickly.

I decided to have a “family fun” night of creating different dips for the ham. That way he could play with food (win!) and maybe eat some of it in the process (win!).

Here is a list of the sauces I made:

APPLE GLAZE (courtesy of Happy Easter from Spike and Jamie)

(8-1/2-ounce) can Applesauce
1/3 cup Honey
1/4 cup Brown Sugar
1 teaspoon Dry Mustard

Pour 3/4 cup over ham. Heat remaining and serve as sauce with ham.


1/4 c. water
1 1/2 c. brown sugar
1 1/2 tbsp. catsup
1 1/2 tbsp. soy sauce
1 1/2 tsp. dry mustard
1 1/2 c. crushed pineapple with juice
1 1/4 tbsp. cornstarch
1/2 c. water

Combine water, sugar, catsup, soy sauce, mustard and pineapple in saucepan. Bring to boil; simmer 10 minutes. Dissolve cornstarch in 1/2 cup of water; add to sauce. Cook stirring until clear. Serve over ham slices. Yield: About 4 cups sauce.

Butter Mustard Sauce “Mild” EASY (courtesy of Kitchen Link)
Servings: 1 c.

2 tb butter
1 tb flour
1 ts salt
1 tb prepared mustard
ds pepper
1 c milk

In saucepan, melt butter. Blend in the flour, salt, mustard and pepper. Cook til smooth. Remove from heat, stir in milk. Heat to boiling, stirring constantly; boil 1 minute.

I was surprised with the results! The biggest hit was the “Unknown” dip. The Apple Glaze would have been better to cook the whole ham in (I think) because it was too sweet. The “Butter Mustard Sauce” was good, but we found it was much better over the potatoes and broccoli. My youngest ate about 7 broccoli “trees” because the sauce was over it.

We saved all but the Apple Glaze, so I’m going to try and use them both in different ways to see what I can come up with!