Ham with boozy cranberry & mushroom sauce

Ham with boozy cranberry & mushroom sauce

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(3 ratings)

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Cooking time

Prep: 5 mins - 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

An easy and decadent way to use up leftover Christmas ham

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
215
protein
20g
carbs
8g
fat
10g
saturates
3g
fibre
1g
sugar
4g
salt
3.04g

Ingredients

  • 1 tbsp olive oil
  • a large knob of butter
  • 250g chestnut mushrooms, halved
  • 4 tbsp port or red wine
  • 2 rounded tbsp cranberry sauce
  • 150ml hot water
  • 2 clementines, satsumas or mandarins, juice only
  • 1 tsp bouillon powder or ½ chicken stock cube, crumbled
  • a splash of soy sauce
  • about 350g leftover cooked ham, cut into chunky slices

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Method

  1. To fry the mushrooms, heat the oil and butter in a frying pan over a high heat until the butter is foaming. Add the mushrooms and fry for 4-5 minutes until they're golden.
  2. To make the sauce, pour in the port or wine to deglaze the pan, then lower the heat and stir in the cranberry sauce until dissolved. Pour in the hot water and fruit juice and sprinkle in the bouillon powder or stock cube. Splash in a spoonful or so of soy sauce and stir well. Turn up the heat and boil the sauce rapidly for a few minutes until it reduces slightly.
  3. Slide in the ham and heat through for a minute or two. Taste for seasoning and serve.

Recipe from Good Food magazine, January 2002

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Comments

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caroline1967's picture
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Wow - what a hit this was. Flavours are great and will make sure I have left over ham in future.

freya99's picture
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This is a great way of using up ham. I have also used the sauce recipe with gammon or pork steaks, cooking them first then making the sauce, and returning the steaks to the pan to coat

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