Whisk together sugar and mustard in a heavy 3-quart saucepan; gradually whisk in vinegar and eggs until blended.
Cook mustard mixture over medium heat, whisking constantly, 10 to 12 minutes or until smooth and thickened. Remove from heat, and whisk in honey. Let cool, and store in airtight containers in the refrigerator for up to 1 month.
Cranberry-Pecan Chicken Salad: Stir together 8 cups chopped cooked chicken; 3 celery ribs, diced; 5 green onions, thinly sliced; 1 1/2 cups chopped, toasted pecans; 1 (6-ounce) package sweetened dried cranberries; 1 cup mayonnaise; and 1/2 cup Sweet-Hot Honey Mustard. Season with salt and pepper to taste. Cover and chill up to 3 days. Makes 6 to 8 servings. Prep: 20 min.