Ham Sauce
Photo: Tamorlan, CC BY-SA 3.0
A small, sweet and salty sauce made from pounded ham and sweet wine, meant to go with roast meats. It comes from The Cook's Decameron, Emily Waters' collection of Italian dishes, and uses only a mouthful of ham, so it is a good way to use up a scrap. The port or Muscat gives it a rounded sweetness, and the vinegar keeps it from turning cloying.
Instructions
Cut the ham into small pieces and pound it in a mortar until it forms a rough paste.
Add the Musca or sweet port and the vinegar to the ham, followed by a little dried basil and a pinch of spice. Stir to combine.
Bring the mixture to a boil, then pass it through a sieve to remove the coarse bits of ham.
Warm the strained sauce in a bain-marie until it is hot enough to serve, then bring it to the table alongside roast meats. If you cannot get a sweet wine, add half a teaspoon of sugar to the mixture. Australian Muscat works well.
Make it personal.
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