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Thread: Sauce to go with Ham?

  1. #1
    Join Date
    Mar 2001
    Location
    manchester, ma
    Posts
    46

    Question Sauce to go with Ham?

    Anyone have any advice on a sauce or chutney to serve with ham? Mom's making ham this year and requested that I bring cranberry sauce, but I was wondering if there is something better (but just as easy) that I can make. Whacha think? Thanks for your feedback!

  2. #2
    Join Date
    Jan 2001
    Location
    Western Mass
    Posts
    265
    I just cooked a ham, and got incredibly lucky with the sauce (It wasn't planned!)
    I took some leftover cranberry/orange relish from Thanksgiving, added a shot of cognac (I got that idea from December CL) and the sugar/spice packet that came with the ham. I glazed the ham with it while it was cooking. It was so good! Is your mom nearby, where you could give her some sauce to cook with the ham? That would add so much...
    Good luck natalia

  3. #3
    Join Date
    Jun 2000
    Location
    Northern Ohio
    Posts
    1,178
    Natalia,
    You might try one of these. Both are good.

    * Exported from MasterCook *

    Cherry-Raisin Sauce

    Recipe By :
    Serving Size : 10 Preparation Time :0:00
    Categories : Sauces/Condiments/Marinades

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    1 can cherry pie filling
    1/2 cup raisins, seedless
    1/4 cup pineapple juice -- (or orange juice)
    12 teaspoons cloves
    1/2 teaspoon dry mustard

    1. Combine cherry pie filling, raisins, pineapple juice and seasonings. Mix thoroughly, heat but do not boil. Serve with ham.

    Yield: 10 servings.
    - - - - - - -

    Per Serving (excluding unknown items): 92 Calories; 1g Fat (6.1% calories from fat); 1g Protein; 23g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.




    * Exported from MasterCook *

    Raisin Sauce for Ham

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Sauces/Condiments/Marinades

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    1 cup raisins, seedless
    2 cups water
    2 tablespoons cornstarch
    2 tablespoons water
    2 tablespoons sugar
    1/8 teaspoon salt
    1 tablespoon butter
    2 tablespoons lemon juice

    1. Simmer raisins in 2 cups water for 15 minutes. Make a paste of the cornstarch, 2 tablespoons water, sugar and salt. Add to raisins. Heat until thick. Remove from heat. Add butter and lemon juice. Mix well.
    Serve with ham, ham loaf, or pork.

    Yield: 1 1/2 cups
    - - - - - - -

    Per Serving (excluding unknown items): 117 Calories; 2g Fat (14.5% calories from fat); 1g Protein; 26g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

    Happy HOlidays
    Elinor

  4. #4
    Join Date
    Sep 2000
    Location
    calgary, alberta, canada
    Posts
    296
    Here is another raisin sauce that my DH loves:

    1/4 C brown sugar
    1 tsp. dry mustard
    2 tb. cornstarch
    2 tb. vinager
    2 tb. lemon juice
    1/4-1/2 tsp. grated lemon rind
    1 1/2 C water
    1/2 C raisins

    Mix sugar, mustard and cornstarch. Slowly add vinager. Add lemon juice, lemon rind, water and raisins. Stir over low heat until thick.

    Makes 2 cups.

    Freezes well.

    Erin

  5. #5

    Sauce w/o raisins?

    Does anyone have a sauce without raisins? My son doesn't like cooked raisins . . .

  6. #6
    Join Date
    Sep 2000
    Location
    calgary, alberta, canada
    Posts
    296
    eearth, believe it or not, my DH hates raisins too (even though he wont eat ham without the sauce ). I take 1/2 of the sauce, after cooking WITH the raisins, and pour through a sieve. It's still delicious! Maybe someone has a nice mustard sauce?

    Erin

  7. #7
    Join Date
    Jun 2000
    Location
    Vancouver, BC, Canada
    Posts
    1,168
    Erinyyc, that was the first thing I thought of too, but no one else has even mentioned it! Maybe ham with mustard sauce is a Canadian thing?!?

    Anyway, this is (IMHO) the best mustard sauce ever, and it's really easy.

    2 egg yolks
    1/2 cup sugar
    4 tsp dry mustard
    1/3 cup white vinegar

    Combine and bring to a boil. Thicken. Chill.

    If you want it really spicy, get the good English dry mustard. This is a strongly flavoured mustard sauce and it's so yummy!!

  8. #8

    Cumberland sauce?

    Anyone make a good cumberland sauce? I seem to recall that going with ham.

    Elise

  9. #9
    Join Date
    Oct 2000
    Location
    Lewiston ID
    Posts
    1,675
    I made this Garlicy Cranberry Chutney last year and really liked it. This year I doubled the ginger and garlic and added 1/2 cup diced onion as well. I thought the flavors were pretty sharp the first day I made it, but by the 2nd day everything had mellowed out, and it tasted wonderful. It was good enough to eat just by itself. Here is a link to the recipe:

    http://www.cookinglight.com/vbb/show...light=stamberg
    Susan

    So many books--So little time.

  10. #10
    Join Date
    Jun 2000
    Location
    Northern California
    Posts
    11,081
    I made the Ham with Cranberry and Bourbon Glaze from the December issue and thought the sauce was wonderful. Probably the best I have ever had with a ham. The recipe has you make the sauce in a saucepan and then use it as a glaze during cooking. Afterwards you retrieve the glaze from the pan and serve it as a sauce (after removing the fat). Since you aren't actually cooking the ham, you could probably just make the sauce and serve it on the side.

    Peggy

  11. #11
    Join Date
    Mar 2001
    Location
    manchester, ma
    Posts
    46

    Wow!

    You all rock!!!! Thanks for the suggestions!!!!!

    Natalia

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