Ham with boozy cranberry & mushroom sauce

Ham with boozy cranberry & mushroom sauce

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(3 ratings)

Prep: 5 mins - 10 mins Cook: 20 mins

Easy

Serves 4
An easy and decadent way to use up leftover Christmas ham

Nutrition and extra info

Nutrition: per serving

  • kcal215
  • fat10g
  • saturates3g
  • carbs8g
  • sugars4g
  • fibre1g
  • protein20g
  • salt3.04g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • a large knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g chestnut mushroom, halved
  • 4 tbsp port or red wine
  • 2 rounded tbsp cranberry sauce
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 150ml hot water
  • 2 clementine, satsumas or mandarins, juice only
    Clementines

    Clementine

    kleh-men-tyne

    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 1 tsp bouillon powder or ½ chicken stock cube, crumbled
  • a splash of soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • about 350g leftover cooked ham, cut into chunky slices

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.

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Comments (2)

csmit136's picture
5

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

freya99's picture
5

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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