Ingredients
1 pan juices from baked ham
1/2 cup beef broth
2 tbsp brown sugar
2 tbsp currant jelly
1 tbsp sherry
1 tbsp cornstarch
1 tsp dijon mustard
1/4 cup 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 10-15 minutes before serving.
Servings: 10 servings
Company Ham Sauce Recipe brought to you by Recipe Ideas
Categories: Ham; Meat; Pork; Sauce
The History of Recipes
Food historians have tracked the existence of recipes way back into the distant past, certainly as far into history as the Egyptians, and possibly even further. Having said that, these, ancient cook books were just basic hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to experts are some stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. As we move into Roman times around 25BC a roman called Apicius compiled a collection of documents describing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, a very modern way of dining. Aspicius describes how the Romans made use of many different herbs and spices, including some familiar names like bay, mint and asafoetida. Moving on, there were a couple of interesting books dating from the 1300s - a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian curry that we all know today, but instead accounts of the types of food on the tables of the rich people of the time. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including spices such as coriander, parsley, and rosemary. These new foods and spices prompted a torrent in books on cooking, most of which are kept safe in private cookery archives. By the advent of the 1900s, cookery publications are in high demand, due to better eduction, more spare time and disposable income. |
We hope you enjoy this Company Ham Sauce recipe.
