Mustard Mold for Ham



3/4 cups sugar
1 teaspoon salt
1 1/2 Tablespoons dry mustard
1/2 teaspoon tumeric
1 envelope knox gelatin in 1/4 cup warm water
4 eggs
1/2 cup vinegar
1/2 pint whipping cream

Mix first four (dry) ingredients and set aside.

Beat eggs. Add vinegar, gelatin, and dry ingredients. Pour into sauce pan and cook over low heat, stirring constantly, until slightly thickened, (about 5 minutes). Do not boil. Cool until room temperature and fold in whipped whipping cream.

Pour into mold and refrigerate until set. A small ring mold works best.

Excellent with baked ham.