Shredded Ham with Currant Jelly Sauce
A dish that starts with butter and finishes with few grains cayenne.
contains dairycontains meatcontains alcohol
Ingredients
US
Metric
- 7 ml butter
- 80 ml currant jelly
- Few grains cayenne
- 60 ml Sherry wine
- 240 ml cold cooked ham (cut in small strips)
Make it lactose-friendly
- ½ tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Put butter and currant jelly into the chafing-dish. As soon as melted, add cayenne, wine, and ham; simmer five minutes.
Nutrition (estimated, per serving)
| Calories | 190 |
|---|---|
| Protein | 1.7 g |
| Fat | 5.9 g |
| Carbs | 37.0 g |
| Fiber | 2.1 g |
| Sodium | 21 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States