Champagne Mustard

2/3 c Champagne vinegar

2/3 c Dry mustard

3 Eggs

3/4 c Sugar

Combine vinegar and mustard. Beat eggs and sugar. Add egg and sugar mixture to mustard mixture in top of double boiler over boiling water, stirring until thick. Refrigerate. Serve with baked ham, if desired. Makes 1 1/2 cups