Mustard Ring  

This recipe was given to me by Anne Earl.  We always had it with ham at Lake Powell and now russ can't eat ham without it.

4 eggs
2 1/2 T. dry mustard
1 envelope knox gelatin
1/3 cup boiling water
1/2 pint whipping cream
3/4 cup sugar
2/3 cup vinegar
pinch salt

Mix dr ingredients, add vinegar, add beaten eggs.

Disolve gelatin in 1 T. cold water, add 1/3 cup boiling water.  Add to vinegar mix.  Cook until creamy. Cool.  Fold in whipped whipping cream

Serve with ham