Ham Slice with Rum!
Although Nancy’s cultural heritage is Italian, her recipe repertoire covers a huge range of tastes and techniques. As you’ll see in today’s recipe, she has a knack for turning a complicated “holiday only” dish into a special, quick and easy weeknight meal.
Ham doesn’t have to be reserved for holidays. A large ham slice sautés quickly and the accompanying raisin sauce is fast and easy. If you don’t have rum on hand, just use 1 1/2 cups of apple juice. The raisin sauce recipe comes from my mother-in-law who is an excellent cook.
Ham Slice with Rum Raisin Sauce
1 ham slice, patted dry
Rum raisin sauce
1/4 cup raisins
1/4 cup rum (optional)
1 1/4 cups apple juice
1 1/2 tbsp cornstarch
1 tsp dry mustard
1/4 cup brown sugar
1 tbsp fresh lemon juice
In a medium saucepan, mix raisins and rum. Cook over low heat until rum is reduced, about 5 minutes. Add apple juice and cook 5 minutes longer.
In a small bowl, stir cornstarch, dry mustard, brown sugar and lemon juice. Add to raisin mixture. Cook over medium heat, stirring, until mixture is thick and clear.
Meanwhile, coat a large skillet with cooking spray. Sauté ham over medium high heat until heated through. Serve with rum raisin sauce. Delicious with pan-fried sliced potatoes.
Try an off-dry, peachy Washington Riesling with subtle mineral notes to counterbalance the ham’s salty character.