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25 minutes
Prep: 5 minutes
Cook: 20 minutes
28 calories per serving view nutrition facts
10 servings
suggest servings
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| 1 | x | juice | from pan, from baked ham |
| 1/2 | cup | beef broth | |
| 2 | tablespoons | brown sugar | |
| 2 | tablespoons | currant jelly | |
| 1 | tablespoon | sherry | |
| 1 | tablespoon | cornstarch | |
| 1 | teaspoon | dijon mustard | |
| 1/4 | cup | currants | or raisins |
Pour pan juices from baked ham through wire strainer, including onions and apples.
Press on solids to extract as much juice as possible.
Degrease strained juices. Add broth, sugar, and jelly to pan juices and heat to a boil in a saucepan.
Mix cornstarch with mustard and sherry.
Wisk rapidly into simmering sauce and stir for several minutes until blended and slightly thickened.
Add currants or raisins and simmer 10-15 minutes before serving.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 41mg | 2% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 5.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 0% | Vitamin C | 9% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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