Cookbook:Ham Sauce

Cookbook | Ingredients | Recipes

Ham Sauce (in Italian, Salsa di Prosciutto) is a relatively quick and simple sauce used to coat pasta or served over rice. It should not be confused for a glaze for baked ham—rather, it is a sauce on its own that incorporates ham.

Quick and Easy Modern Recipe

Ingredients

• 3 to 4 oz ham or prosciutto, cut into strips
• 1 tsp tomato puree
• 1 oz butter
• 2 cups vegetable or meat stock

Procedure

1. Melt butter in small saucepan, and gently sauté the strips of meat.
2. Stir in tomato puree.
3. Add stock and simmer for about five minutes.
4. Serve over rice or toss with pasta.

Historic Recipe

Ingredients

• 28 g (1 oz) ham
• 3 dessert spoons Musca or sweet port
• 1 teaspoon vinegar
• Basil
• Spice

Procedure

1. Cut up ham, and pound it in a mortar.
2. Add the port or Musca, vinegar, a little dried basil, and a pinch of spice.
3. Bring mixture to a boil, then pass through a sieve and warm it up in a bain-marie.
4. Serve with roast meats.

Notes, tips, and variations

• If you cannot get a sweet wine, add half a teaspoonful of sugar. Australian Muscat is a good wine to use.

External links

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.