Ham Slice with Rum!

By / Food / March 28th, 2012 / Like

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


Serves 4

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.


Quench Food Editor, Nancy Johnson, minced, sliced, chopped, sautéed and sipped her way through George Brown College’s culinary program with a focus on food writing and wine. Nancy cooks by the code her Italian grandmother taught her: For the best results, always use the freshest, best ingredients. She writes for Ohio-based Wine Buzz Magazine and recently published a short story in Woman’s World Magazine. She is always on a diet.

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