Oct 10, 2009

Steamed Ham with Apricot Sauce

Steaming a ham has a number of advantages. It cooks some of the fat out, reduces the saltiness, and results in more tender meat. It also allows you to get good results with a less expensive cut.

Buy an inexpensive ham, such as a butt or shank ham. Put in a large pot and add ½ cup water. Cover and bring to a boil. Then turn heat to low or simmer so that the ham can simmer for about 4 hours. Serve with apricot sauce (see below) or homemade applesauce (or make some caramel sauce to go with the applesauce for extra richness).

Apricot Sauce
½ cup apricot jam
3/4 cup bottled apricots, drained and pureed
2-3 tablespoons brown sugar
2 teaspoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon dried minced onion

Combine ingredients in a saucepan and heat for 5-7 minutes.

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