Baked Ham - Sauce or Gravy?

Debt_Free_Chick

We're having baked ham today - a beautiful boneless, smoked joint from my butcher's own pigs

The traditional accompaniment would be parsley sauce, but I have no parsley.

I guess I could concoct a mustard gravy from the pan, but I find that the sugar glaze tends to burn in the pan, so I would be using burnt bits ... which I don't fancy.

Perhaps I could put water or stock in the bottom of the tin and put the ham on a rack, in the hope that the water in the bottom stops the sugar glaze burning?

Alternatively, any suggestions for a sauce?

We're also having carrots, cabbage, cauli and roast potatoes. I would normally do a cheese sauce for the cauli, but I think the ham deserves something better.

Over to you folks - don't let me down!! :j

thriftlady_2

Have you got any cider ? I'd make a gravy as you suggest with cider. I know what you mean about the burnt sugar, and it's the same whatever you use to glaze the ham, but you could fish out the worst of the burnt bits.

Are you boiling the ham first ? If so you'll have all the liquid from the boiling to use as stock which could be made into a thickened sauce with some kind of fruit jelly added, but watch out it isn't too salty

Pink.

Hi DFC,

This older thread might give you some ideas:

Gravy/sauce to go with gammon


Pink

Debt_Free_Chick

thriftlady wrote: »

Have you got any cider ? I'd make a gravy as you suggest with cider.

Funnily enough, after I posted I went to check on the ham (boiling, as we speak ) and I thought ....... I've got a carton of apple juice...... hhhhmmmm would that work. I might give a try, with some white wine to provide the "depth".

Are you boiling the ham first ?

Oh yes - with black peppercorns, carrots, celery, shallots & bayleaves

If so you'll have all the liquid from the boiling to use as stock which could be made into a thickened sauce with some kind of fruit jelly added, but watch out it isn't too salty

Yup - I tried a bit of the raw gammon (:eek: :eek: :eek: ) before I boiled it and it wasn't at all salty, but I'll need to check again later. If it's OK, I'll use it - and I'll avoid salt in all the veg, just to be sure.

So .. the cooking liquid, apple juice, white wine and maybe some mustard ..... that could work, eh? :T :A

Debt_Free_Chick

Pink-winged wrote: »

Hi DFC,

This older thread might give you some ideas:

Gravy/sauce to go with gammon


Pink

Thank you so much :A .... I should have done a search (even though I'm here pretty much daily and couldn't recall the subject)

thriftlady_2

The cooking liquid is likely to be more salty than the ham -or at least the last one I did was. I froze all the liquid but am using it half and half with water as it is so salty

Sounds like you're well sorted for a tasty lunch to me Debt-Free:)

Debt_Free_Chick

Wish I'd got a pineapple