Company Ham Sauce
Yield
10 servingsPrep
5 minCook
20 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
juice
from pan, from baked ham |
* |
| ½ | cup |
beef stock
|
|
| 2 | tablespoons |
brown sugar
|
|
| 2 | tablespoons |
currant jelly
|
|
| 1 | tablespoon |
sherry
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | teaspoon |
dijon mustard
|
|
| ¼ | cup |
currants
or raisins |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
juice
from pan, from baked ham |
* |
| 118 | ml |
beef stock
|
|
| 3E+1 | ml |
brown sugar
|
|
| 3E+1 | ml |
currant jelly
|
|
| 15 | ml |
sherry
|
|
| 15 | ml |
cornstarch
|
|
| 5 | ml |
dijon mustard
|
|
| 59 | ml |
currants
or raisins |
Directions
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 to 15 minutes before serving.
