Madeira Sauce for Ham
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1/3 cp brown sugar, packed
1/2 cp seedless raisins
1 tbsp currant jelly
1 cp ham liqour
1/4 tsp powdered cloves
juice 1/2 lemon
1/4 tsp dry mustard
1/2 tsp salt
2 tsp cornstarch
1/2 cp madeira wine
1/4 cp chopped almonds
1 - Combine sugar, raisins, jelly, ham liquor, cloves, lemon juice, mustard, and salt in glass or enamel saucepan.
2 - Bring to a boil slowly over low heat.
3 - Taste for seasoning.
4 - Add more salt if needed.
5 - Blend cornstarch with 1 tbsp cold water.
6 - Stir into sauce.
7 - Cook and stir until sauce thickens and is clear.
8 - Add wine and nuts.
9 - Do not let sauce boil again.
10 - Serve at once.
Makes about 2 1/4 cps sauce.
To serve with baked ham, place roast on warmed platter, cut slices for all at table and spoon a little sauce over hot slices.
Serve remaining sauce in warmed sauce dish.
Delicious on cold ham, too, and with smoked beef tongue, ham croquettes, broiled ham slice and with game birds and meats.