What sauce do you have with; a) a ham, b) lamb?

Answer 1

mustard not actually a 'sauce' but on the side to sort of dip either one in .. Ham also could do honey glaze but lamb NO MINT!! YUK!!!! although I'm Greek so we don't do mint...

Answer 2

a very simple glaze for ham is 1 quart apple cider, 1/2 box brown sugar. bring it to a boil. then in a separate bowl 1 cup cold water and 2-3 heaping spoons of corn starch. stir it well and pour into boiling cider till it turns to a glaze, only takes a minute. remove from heat and either pour over ham or dip your ham in it. it is scrumptious.
as for the lamb, most people prefer mint but i like a brown sauce myself. bon-appetit!

Answer 3

I make pineapple sauce with Ham, and usually rosemary brown sauce with Lamb, or Mint jelly.

Answer 4

Lamb sauce:

Hot Pepper Jelly

This spicy hot mixture is a perfect side sauce for grilled lamb. Make it in large batches and save it for when you need it.
INGREDIENTS:
1/2 pound red bell peppers
1/4 pound green bell peppers
3 cups sugar
3/4 cups cider vinegar
1 teaspoon dried hot red pepper flakes
4 ounces liquid pectin
PREPARATION:
Cut the bell peppers into 1-inch pieces and in a food processor chop them very fine. Transfer the chopped peppers to a deep kettle, add the sugar, vinegar, and red pepper flakes, and bring the mixture to a boil, stirring until the sugar is dissolved.

Stir in the pectin and boil the mixture over moderately high heat, stirring, until it reaches the jelly stage (222F on a candy thermometer). Transfer the jelly to sterilized Mason type jars (see sterilizing instructions on the pectin package), filling the jars to within 1/4 inch of the tops, wipe the rims with a dampened towel, and seal the jars. The jelly keeps, sealed, in a cool dark place indefinitely. Makes about 3 1/2 cups.

..........

Ham sauce

INGREDIENTS
1 cup sugar
1/4 cup mustard powder
2 tablespoons all-purpose flour
2 egg yolks, beaten
2 cups half-and-half
1 cup white vinegar
DIRECTIONS
In a medium bowl, whisk together the sugar, mustard powder and flour. Mix in egg yolks until smooth. Heat half and half in the top half of a double boiler, or in a metal bowl over a pan of simmering water until just short of boiling. Stir in the egg yolk and sugar mixture, and then stir in the vinegar. Continue to stir over simmering water until thickened, about 5 minutes.

Answer 5

No, it was not alright. It was fantastic! I couldn't stop grinning like an idiot the whole time I was reading. :) I really felt like I was there, with those characters, and you have to have some serious writing skill to pull that off. This may sound a little wrong, given the context, but that just made me really hungry. Like, really hungry. My stomach has yet to cease it's constant growling, and I can't eat anything tonight because of this fasting thing. Darn you! Uh, sorry. When I don't eat, it's like I just drank ten cups of coffee and buckets of junk food. It's like I'm hyper on my hunger. Goodness, sorry. I'm really not of much help today. When I'm sane again, I may come back and give some actual critique (if any) instead of this babbling nonsense. Anyway, love this piece. Very nice job.

Answer 6

Simple
Sweet with ham
Maple
Brown Sugar/7 up
Honey
Apricot
Jelly
Glaze
Tart or spicy with lamb
Tomato Based Sauces
Mint

Answer 7

Maple for a) Ham
Mint for b)Lamb

Answer 8

Ham Glazes and Sauces
...Apple Glaze
...Orange-Cream Cheese Topping
...Jelly Glaze
...Apricot-Sesame Glaze
...Cider Glaze
...Gala Glaze
...Milwalukee Glaze
...Sweet BBQ Glaze
...Marmalade Glaze
...Butter Mustard Sauce "Mild" EASY
...Cold Mustard Sauce
...Old-Fashioned Horseradish Sauce
...Raisin Sauce
...Cumberland Sauce


Ham Glazes

Title: Apple Glaze
Categories: Sauces
Yield: 1 1/2 cups

8 1/2 oz Cn Applesauce
1/3 c Honey
1/4 c Brown Sugar
1 ts Dry Mustard

Pour 3/4 c over ham. Heat remaining and serve as sauce with ham.
-----

Title: Orange-Cream Cheese Topping
Categories: Sauces
Yield: 1 cup

8 oz Cream Cheese; softened
2 tb Orange Juice
1 tb Orange Rind; coarsely grated
Orange Sections (garnish)
Watercress (garnish)

Bake and score ham. Cool. Blend cream cheese w/ juice and rind. Spread on
ham. Garnish w/ orange sections and watercress.
-----

Title: Jelly Glaze
Categories: Sauces
Yield: 1 cup

1 c Cranberry, currant or
other tart jelly

Spread over scored ham during last 1/2 hr. of baking.

-----

Title: Apricot-Sesame Glaze
Categories: Sauces
Yield: 1 cup

1 c Apricot Preserves
1/4 c Sesame Seeds

Thirty minutes before ham is done, spread w/ apricot preserves then sprinkle
w/ sesame seeds.
-----

Title: Cider Glaze
Categories: Sauces
Servings: 1 1/2 c.

1/2 c apples cider
1 c honey
Combine the cider w/ the honey and spread on ham.
-----

Title: Gala Glaze
Categories: Sauces
Servings: 2/3 c.

---------For Whole Ham
1/3 c unsulphured molasses
1/3 c prepared mustard
---------For Half Ham
1/2 c unsulphured molasses
1/3 c prepared mustard

Mix together and spread on ham.
------

Title: Milwalukee Glaze
Categories: Condiments
Servings: 3/4 c.

1/2 c brown sugar
2 tb Prepared Mustard
1/4 c Beer or Ale

Mix brown sugar w/ mustard; stir to a paste. Gradually add the beer or ale,
stirring til blended. Brush part of the mixture over ham 45 minutes before
it is done. Brush frequently w/ glaze during remaining baking time.
-----

Title: Sweet BBQ Glaze
Categories: Condiments
Servings: 1/2 c

1/4 c Apple Jelly
1/4 c Catsup
1 1/2 ts vinegar
1/2 ts chili powder

Combine ingredients in saucepan. Simmer gently for 10 minutes. Use to glaze
ham during last 1/2 hr. of baking.
-----

Title: Marmalade Glaze
Categories: Condiments
Servings: 1/2 c.

1/2 c Orange, Peach or Apricot
Marmelade

Brush on ham as glaze last 1/2 hr. of baking time.
----

Title: Butter Mustard Sauce "Mild" EASY
Categories: Condiments
Servings: 1 c.

2 tb butter
1 tb flour
1 ts salt
1 tb prepared mustard
ds pepper
1 c milk

Children LOVE this one! In saucepan, melt butter. Blend in the flour, salt,
mustard and pepper. Cook til smooth. Remove from heat, stir in milk. Heat to
boiling, stirring constantly; boil 1 minute.

Title: Cold Mustard Sauce
Categories: Condiments
Servings: 1 cup

1 c Sour Cream
2 tb Prepared Mustard
1 ts Instant Minced Onion

Stir the mustard and onion into the sour cream. Serve COLD.

-----
Title: Old-Fashioned Horseradish Sauce
Categories: Condiments
Servings: 1 c.

2 tb Butter
2 tb Flour
1 ts Salt
1 ts Prepared Mustard
1/8 ts Nutmeg
ds White Pepper
1 c Chicken Broth
1 tb Horseradish; drained

Zippy and zesty! In saucepan, melt butter. Blend in the flour, salt,
mustard, nutmeg and pepper. Cook til smooth. Remove from heat then stir in
the chicken broth. Heat to boiling stirring constantly. Boil for one minute.
Stir the horseradish in. Serve w/ ham.

----

Title: Raisin Sauce
Categories: Condiments
Servings: 1 cup

1/2 c brown sugar
1 tb Cornstarch
1 c Apple Juice
1/2 c Seedless Raisins
1 tb butter or margarine

In saucepan, combine brown sugar and cornstarch. Blend in apple juice (or
cider); stir until smooth. Cook stirring constantly, til clear and thick.
Add raisins, cook 10 minutes to plump raisins. Just before serving, stir in
butter or margarine.
-----

Title: Cumberland Sauce
Categories: Condiments
Servings: 1 cup

1 c Currant Jelly
2 tb Prepared Mustard
Juice of one Lemon OR
Orange
Slivered Rind of Lemon
OR Orange

Sheer Elegance for ham, hot or cold, or a sauce in which to heat sliced ham.
In a saucepan melt jelly w/ mustard and juice. Add slivered rind.
-----

For Lamb:

Red wine Gravy

Red Wine Gravy
1 small onion, minced
1/2 cup red wine
1 cup beef stock
1 tablespoon cornstarch
1 teaspoon tomato paste
salt and pepper
To make the gravy, skim the fat from the pan.
Add onion and cook over medium heat, stirring often, for 4 minutes or until softened.
Pour in the wine and bring to a boil over medium-high heat; boil for 1 minute, stirring to scrape up the brown bits.
Add the stock and return to the boil; cook 2 to 3 minutes or until reduced to about 1 cup.
Mix the cornstarch with 1 tablespoon water; stir into the stock mixture and cook, stirring, for 1 minute or until thickened.
Blend in the tomato paste.
Taste and adjust the seasoning with salt and pepper.
Strain if desired.
Slice the lamb and serve with the gravy.

HONEY MINT SAUCE

For lamb chops or roast lamb. 3/4 c. water 3/4 c. honey 1/4 c. chopped mint
Heat water and vinegar. Add honey; stir well. Add chopped mint. Cook slowly for 5 minutes


Soy Ginger Sauce

1/4 cup Worcestershire sauce
1/4 cup mirin
1/2 cup soy sauce
1 inch ginger, thinly sliced,smashed
2 tablespoons ketchup
1/4 cup chopped garlic
1/4 cup chopped shallots
1/2 cup honey
1/2 cup pomegranate juice
2 tablespoons lemon juice
2 tablespoons chili paste
2 teaspoons ground black pepper
2 lamb racks, trimmed and frenched


To make the Soy and Ginger Marinade: in a bowl, combine all the ingredients and stir until well blended.
For the lamb: Wrap the chop bones with aluminum foil.
(This will minimize the exposure of bones to the marinade and prevent the bones from turning black during the grilling process.) Marinate the racks of lamb for 1 hour in the refrigerator.
Preheat the grill.
Preheat the oven to 350 degrees F.
Over high heat, grill the racks of lamb until nicely marked and golden brown in color.
Remove the aluminum foil covering the lamb bones.
Transfer to a preheated oven to finish cooking to medium rare or.