Ham with boozy cranberry & mushroom sauce
An easy and decadent way to use up leftover Christmas ham
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 - 10 mins
Cook 20 mins
- 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.
- 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.
- Slide in the ham and heat through for a minute or two. Taste for seasoning and serve.
Per serving
215 kcalories, protein 20g, carbohydrate 8g, fat 10 g, saturated fat 3g, fibre 1g, sugar 4g, salt 3.04 g
Recipe from Good Food magazine, January 2002.
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 - 10 mins
Cook 20 mins
Serve with rice or jacket potatoes
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
Per serving
215 kcalories, protein 20g, carbohydrate 8g, fat 10 g, saturated fat 3g, fibre 1g, sugar 4g, salt 3.04 g
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08 November 2010
Clare rated and commented on this recipe
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26 January 2012
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