Ham Sauce for Flavouring Gravies, Etc
Ingredients
Directions
Prepare
Remove all meat from the ham bone and chop the bone into 5 or 6 pieces.
Simmer the stock
In a saucepan, combine the chopped bone and ½ cup of stock.
Simmer gently for 30 minutes, stirring occasionally to prevent burning.
Add the bunch of sweet herbs, peppercorns, and another ½ cup of stock.
Cover the saucepan and simmer very gently for 2 hours.
Strain the sauce and set aside for use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ham bone
- Releases gelatin and savoury flavour into the liquid during long simmering, giving the stock body.
- Stock
- Provides the liquid base that extracts flavour from the bone and keeps it covered while simmering.
- Sweet herbs
- Add aromatic flavour to the stock as it simmers.
- Peppercorns
- Add a mild, warm aroma to the stock during simmering.
The step that matters
Simmer gently with occasional stirring. Gentle heat extracts flavour and gelatin slowly, while a hard boil makes the liquid cloudy and greasy and can scorch the bottom of the pan, so stirring helps prevent burning.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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