Name: Ham with boozy cranberry & mushroom sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp olive oil; a large knob of butter; 250g chestnut mushroom halved; 4 tbsp port or red wine; 2 rounded tbsp cranberry sauce; 150ml hot water; 2 clementines satsumas or mandarins , juice only; 1 tsp bouillon powder or ½ chicken stock cube, crumbled; a splash of soy sauce; about leftover cooked ham cut into chunky slices

Home
Recipes
Ham with boozy cranberry & mushroom sauce

Ham with boozy cranberry & mushroom sauce

Good Food team

Save recipe

Serves 4

Easy

Prep: 5 mins - 10 mins

Cook: 20 mins

A star rating of 5 out of 5.5 ratingsRate

loading...

An easy and decadent way to use up leftover Christmas ham

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Boxing Day soup

A star rating of 4.9 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
a large knob of butter
250g chestnut mushroom

halved
4 tbsp port

or red wine
2 rounded tbsp cranberry

sauce
150ml hot water
2 clementines

satsumas or mandarins , juice only
1 tsp bouillon powder

or ½ chicken stock cube, crumbled
a splash of soy sauce
about leftover cooked ham

cut into chunky slices

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal215
fat10g
saturates3g
carbs8g
sugars4g
fibre1g
protein20g
salt3.04g

Method

step 1

To fry the mushrooms, heat the oil and butter in a frying pan over a high heat until the butter is foaming. Add the mushrooms and fry for 4-5 minutes until they're golden.
step 2

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. Pour in the hot water and fruit juice and sprinkle in the bouillon powder or stock cube. Splash in a spoonful or so of soy sauce and stir well. Turn up the heat and boil the sauce rapidly for a few minutes until it reduces slightly.
step 3

Slide in the ham and heat through for a minute or two. Taste for seasoning and serve.

Recipe from Good Food magazine, January 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now