Ham With Boozy Cranberry & Mushroom Sauce |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a recipe that aims to spruce up your leftovers by showing us something new to do with leftover ham. I was clearing out a bunch of old copies of BBC Good Food Magazine and wanted to put this here for safe keeping so I could get rid of the magazine. Ingredients:
1 tablespoon olive oil |
1/2 teaspoon butter |
9 ounces cremini mushrooms |
4 tablespoons port wine or 4 tablespoons red wine |
2 tablespoons cranberry sauce |
5 fluid ounces hot water |
2 mandarin oranges, juice of |
1/2 chicken stock cube, crumbled |
1/4 teaspoon soy sauce |
12 ounces cooked ham, cut into chunky slices |
Directions:
1. Heat the oil and butter in a frying pan over high heat until the butter is foaming.
2. Add the mushrooms and fry for 4 to 5 minutes until they are golden.
3. 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.
4. Pour in the hot water and fruit juice and sprinkle in the bouillon powder or stock cube. Splash in the soy sauce and stir well.
5. Turn up the heat and boil the sauce rapidly for a few minutes until it reduces slightly.
6. Slide in the ham and heat through for a minute or two.
7. Taste for seasoning and serve.
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