Oh, we love this on ham. The fig jam provides a rich bass note with sweetness, the mustard adds a little kick, and the apple cider brightens it up and brings it all together.

INGREDIENTS

• 2 Tbsp. butter
• A 9-oz. jar of fig jam
• 1/4 cup apple cider (or Simply Apple juice works — it's got more of a rich apple flavor than regular apple juice)
• 2 Tbsp. Lusty Monk Original Sin Mustard
• Optional: add some minced shallot to the melted butter and sautee, before you add the other ingredients.
  

ASSEMBLY:

In a saucepan, melt the butter over low heat, then add the entire jar of jam. Stir in the apple cider. If you prefer the sauce a little thinner, you can add a touch more apple cider to taste. Stir in the mustard at the very end, warm gently, and serve.

This sauce is bewitching on a baked ham. You can pour it over the ham as a finishing sauce. You can also pour it over the ham before you bake it, for a more subtle flavor. 

Mustard cream sauce can dress up meats, veggies, or anything that needs the addition of a little creamy zing. It's easy, it's quick, it's delicious. And if you're feeling adventurous, we've added some suggestions below for variations.

Here's the basic mustard cream sauce formula:

1 cup heavy whipping cream
2 Tbsp Lusty Monk Original Sin mustard
Salt to taste
Black pepper (fresh-ground tastes better)

This sauce is elegant, easy to make, and goes with so many things. If you want to change it up a bit, here are some suggestions.

Shallots and white wine: Pour 1/4 cup of your favorite white wine into a medium saucepan (I used Pinot Grigio and it turned out great) and add 2 tablespoons of minced shallots. Cook on medium high heat until it's bubbling nicely, then turn the heat down and stir occasionally until about half the wine has evaporated. Add the basic cream sauce recipe to this mixture and stir until warm. The shallot/wine mixture adds a slight sweetness and depth of flavor to the sauce.

Fresh herbs of your choice: chop up your favorite and throw it in the sauce as it warms up: basil, dill, tarragon, parsley.

Sauteed veggies/aromatics: minced green onions, garlic, mushrooms.

Meat lovers: Add crumbled bacon to the basic sauce.

Recipe and Photo Credit: Augusta Anderson

Pictured: Pasta Salad with rotini, spinach, mushrooms, and green pepper, slathered in Lusty Goat Bechamel Sauce.

Ingredients:

2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk 
2 tablespoons Lusty Monk Original Sin mustard
1/4 cup crumbled goat cheese

Melt butter in saucepan over low heat. Stir in flour, and stir slowly and steadily until smooth. Stir in milk gradually, being careful not to burn, until mixture is warm but not bubbling. Add mustard, goat cheese, salt, and pepper, and stir continually until mixture is warm through. Use on pasta or anywhere you would use a slightly spicy bechamel sauce.