Harry Family Mustard Mold


"Sweet and Spicy. Loved by all who love mustard. Holiday favorite on HAM. Save time and make the day before!"
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2 h 20 m servings 228 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a large bowl, stir together the sugar, mustard powder and salt. Whisk in the vinegar until smooth, then whisk in the eggs.
  2. In the top of a double boiler, or in a metal bowl set over a pan of simmering water, sprinkle the gelatin over the water. Heat until gelatin dissolves, and stir to blend. Whisk the gelatin into the mustard mixture. Set aside to cool and thicken.
  3. When the gelatin is starting to set, whip the cream in a medium bowl until fluffy. Fold whipped cream into the mustard mixture until well blended. Pour into a greased 6 cup mold. Refrigerate until set, about 2 hours. If you don't have a mold, just pour it into a bowl. This recipe tastes great either way.



I happen to be one of the Harry's. This is my grandmother-in-laws recipe. My sister posted this recipe but there is a mistake in it. She tried to have it corrected but allrecipes has not done so...

Really good. I was more curious about this recipe than needing to make it, but I served it with baked ham and it was positively delicious. Will definately keep it in my file and make it again.

Good recipe, but I reduced the mustard to 3 tablespoons, to make it less spicey.

My grandma always made a recipe like this for the holidays and I loved it. This recipe is different than hers, uses more cream and more dried mustard. This recipe has more of a spicy kick, and...

see harry's comment, egg mixture MUST, be cooked to 160 degrees for safety,NOT just poured into gelatin to sit, so dissolve gelatin in double boiler with water low heat,add mustard mixture,[reme...