I'm looking for a sauce to serve with ham that isn't spiral sliced and glazed. Does anyone have one?

Last time I baked a ham, I served a horseradish sauce with it.

I made what may be about the simplest sauce imaginable!

Take plain, non-fat Greek style yogurt and add horseradish to taste. I added a couple of heaping teaspoons to about 3/4 cup of yogurt.

 
This Sweet/Hot Mustard is perfect with ham or salami or pretzels or...

well, you get the idea. It is both a little hot/spicey and sweet. Delicious to put out on a meat and cheese platter or bread sticks etc. It must be kept in the fridge or I freeze it. It doesn't freeze hard so I can just scoop out as much as I want whenever I want.
Sweet, Hot Mustard Dip

4 ounces mustard powder
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cayenne
1 1/2 cups white vinegar
6 tablespoons butter
3 whole eggs -- beaten
1 cup white sugar
1 cup dark brown sugar

Mix first 4 ingredients with enough water to make a smooth paste. Stir in vinegar and sugars. Bring to a boil. Remove from heat and blend in butter till melted. Beat 3 eggs until lemon colored. Temper eggs with a small amount of the hot mixture and then pour eggs into the saucepan. Bring to a boil over medium heat, stirring constantly. Pour into sterilized jars and refrigerate or freeze.

Makes 5 - 1/2 pint jars.

 
Monte's Ham also posted in T&T

Monte's Ham
I made this recipe last year for the holidays. Everyone thought it was great. I have made more copies of this one dish than any other. If you are doing ham this holiday season give it a try. You will love it.

The Ham Gambit
"When I first moved to New York City," advertising copywriter Monte Mathews told us, "a friend gave me two pieces of advice: First, if you wear an expensive watch, you can wear anything else you want; second, when you have a lot of people over, buy a cheap ham. I already had the watch, but the cheap-ham tip threw me, and my friend did not elaborate. Not long afterward, at one of my first big-city parties, what should I see center-stage on the buffet table but a giant ham, bone intact, brown as could be. And what a ham! The mingled flavors of brown sugar and orange permeated every bite, and there was a faint hint of spice in the aftertaste. Guests hovered over it, and as the evening wore on, it became unrecognizable, thoroughly picked over. My hostess, flush with the triumph of having entertained so well, was effervescent, and I, feeling particularly close to her that night, offered to stay behind and help clean up. As she washed and I dried, I begged, 'Please talk to me about your ham.' Almost conspiratorially, she instructed me to buy the cheapest ham I could find, glaze the hell out of it, and cook it for a long time. 'You can feed 30 people for $6.99!' she exclaimed. I admit that I've never been able to find a bargain quite like that-but 20 years later I still swear by cheap ham and a great glaze. I trot one out several times a year and it's always the hit of the party."

Monte's Ham: Italian prosciutto can cost $20 to $25 a pound if Spain's legendary jabugo ham ever reaches these shores, it'll probably run at least twice that. Monte Mathews reports that he's never paid more than 99 cents a pound for a ham to use for this unfailingly popular party dish.

For Ham: One 15 lb. smoked ham, on the bone

For Glaze: 1-1/2 cups orange marmalade
1 cup dijon mustard
1-1/2 cups firmly packed brown sugar
1 rounded tbsp. whole cloves

1. For ham, preheat oven to 300 degree F. Trim tough skin and excess fat from ham. Put ham in a large roasting pan and score, making crosshatch incisions over it with a sharp knife. Roast for 2 hours. Remove ham from oven and increase heat to 350 degrees F.

2. For glaze, combine orange marmalade, mustard and brown sugar in a medium bowl. Stud ham with cloves, inserting one at the intersection of each hatch, then brush entire surface of ham generously with glaze and return to oven.

3. Cook ham another 1-1/2 hours, brushing with glaze at least 3 times. Transfer to a cutting board or platter and allow to rest for about 30 minutes. Carve and serve warm or at room temperature.




Source: Saveur Cooks Authentic American
By the editors of Saveur magazine
Chronicle Books
Hardback, $40.00
320 pages, full-color photographs
Publication Date: November 1998
ISBN: 0-8118-2160-9
Recipe reprinted by permission.
Saveur Cooks Authentic American

Alert us of bad posts.
Responses
1. is this an advertisement?nt (Peter)
1. Good question. It might be, or it might be someone giving proper credit
to the source of the recipe. (more) (Michael in Phoenix)
2. giving credit to where and how I found it (joe from chicago)
1. Welcome to the Swap, Joe. I had a feeling you were giving proper
credit...(more) (Michael in Phoenix)
2. It doesn't cheapen but it changes the group (Peter)
1. I think joe just put a bit more reference info in his post than most
do, I don't think of it as advertising. nt (lmm)
2. Joe, thanks for the tip and recipe! This is a great idea for entertaining
without going broke...One question.... (Traca)
1. "Hatch" refers to cross-hatching or scoring through the fat of the ham
with a knife. Insert a whole clove where the (Luisa/Calif)

 
Christmas Ham With Bacardi Rum Raisin Sauce

From nlb

Christmas Ham with Bacardi Rum Raisin Sauce

Recipe By :Bacardi
Serving Size : 12 Preparation Time :0:15

1 cup dark raisins
1 1/2 cups 80 Proof Bacardi
Amber Rum
5 pounds ham, fully cooked
bone-in -- (5 to 7 pounds)
1/3 cup Dijon-style mustard
1 cup packed dark brown
sugar
2 cups apple cider

In bowl, combine raisins and 1 cup rum.
Soak 2 hours. Preheat oven to 325 degrees
F. Place ham, fat side up, in roasting
pan. Score fat in diamond pattern cutting
at 1 inch intervals. Rub ham with mustard
and pat with brown sugar. Add raisin/rum
mixture and apple cider to bottom of pan.
Bake 1 1/2 hours, basting every 20 minutes.
Remove ham and skim grease from pan juices.
Pour juices into saucepan. Cook over medium
high heat about 15 minutes. Stir in
remaining 1/2 cup rum and heat. Pour into
sauce boat.

 
This is really good! This is the recipe that my Mom always made when I was a kid. I called her

for the rec; she was impressed that I remembered it. Just about to post, and see you beat me to it! I really like the combination of flavors. She cooked the sauce for quite some time at low temp;

 
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