Saturday, June 12, 2010
Date Cooked: April 4, 2010
Wow, I made this sauce with the ham back at the beginning of April. Time is flying by and I am not giving this blog the attention I once used to. Lives change and the logistics of having a third child do make time more precious. But before I can embark on newer recipes I guess I should finish up the posts on these older ones.
When I had made the decision to have Ham for Easter I needed an accompanying sauce to go with it. We had a traditional brown sugar and maple glaze (that came with it) but I wanted something less processed. I personally like mustard based sauces so I was all over this one.
Shallots were softened in butter before vermouth and sugar were added. This was reduced slightly to allow the alcohol to cook off before a mixture of cornstarch and chicken stock were added. The sauce was simmered in order to thicken it, and once done, some Dijon and grainy mustard and thyme were introduced.
I served this alongside the ham.
Rating: B+. I liked this sauce a lot more that the sugar syrup that came with the ham. The flavor helped offset the saltiness of the ham and added real dimension to the meat. My oldest son liked it as well which was a nice surprise.