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
Academics have proved the existence of recipes far back into distant history, in fact as far as the early Egyptians, and possibly even further. Having said that, mostly, these old records were just very simple hieroglyphic or cunieform recipes for food preparation.
As we move into The time of the roman empire 25BC a roman called Apicius created some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. Aspicius also informs us how the ancient chefs made use of many herbs, including a few that will be familiar to modern cooks for example basil, fennel and parsley. In the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the East, including spices such as basil and coriander. The introduction of these new foods and spices prompted an eruption in recipe books, many of which are now in private cookery archives. By the arrival of the twentieth century, cookbooks are starting to become popular due to increased literacy, increased leisure time and having more money. |
We hope you enjoy this Company Ham Sauce recipe.
