Monday, December 29, 2014

Red Currant Glaze for Ham

You could make this with cranberry sauce, or even a tart raspberry sauce, but I liked it with the Red Currant Syrup I made earlier this year. This was excellent on smoked ham.

1 cup Red Currant Syrup
1 large shallot, peeled
2 tsp Dijon mustard, or to taste
1 Tbsp cider vinegar

Combine all ingredients in a blender and whiz until well blended. Use immediately or store in the refrigerator for  up to several days (it improves after sitting for a day or so, as the flavors more fully blend).

Use to glaze ham as it bakes, and/or as a sauce at the table. Bring to room temperature before serving at the table.

Makes about 1 1/2 cups of glaze.

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