Company Ham Sauce

Don’t pour those pan drippings down the drain. This sauce transforms the savory juices from a baked ham, along with the roasted onions and apples, into an elegant accompaniment worthy of a holiday table.

Straining and pressing the solids extracts every bit of flavor, and degreasing the juices keeps the finished sauce glossy rather than oily.

The flavor is classic sweet-and-savory: brown sugar and currant jelly bring fruity sweetness, Dijon adds a tangy bite, and a splash of sherry rounds it out, the kind of balance that loves salty, smoky ham.

Whisking the cornstarch into the mustard and sherry before it hits the hot liquid is the trick to a smooth, lump-free sauce that thickens to a glossy, spoonable consistency.

A handful of currants or raisins simmered in at the end plumps up and adds little bursts of sweetness. Spoon it over sliced ham and watch a simple roast turn into something special.

Chef Tips

• Degrease the strained pan juices well so the sauce stays glossy instead of greasy.
• Whisk the cornstarch into the cold sherry and mustard first, then into the hot sauce, to avoid lumps.
• Simmer the currants or raisins 10 to 15 minutes so they plump and soften before serving.

Variations

• Use red currant jelly, apple jelly, or orange marmalade in place of currant jelly.
• Add a pinch of ground clove or cinnamon for a warmer, spiced sauce.
• No pan drippings? Build it on extra broth and a little ham or chicken stock.