From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Melt butter in large skillet. Sprinkle in sugar and ginger. Brown ham quickly on both sides. Remove ham from skillet and set aside. Blend wine, cornstarch and cold water; add to sugar mixture remaining in skillet. Cook and stir until mixture is boiling and thick. Return ham to sauce; cover and cook over low heat until done (about 15 minutes), turning one time. Add grapes; cover and cook 1 or 2 minutes longer. Serve grape sauce over ham.
SERVES: 4
- 1 Tablespoon butter
- 2 Tablespoons sugar
- Dash ground ginger
- 1 ham slice, 1-1/2 inch thick
- 3/4 cup Burgundy wine
- 1 Tablespoon corn starch
- 1/4 cup cold water
- 1 cup seedless green grapes
TO PREPARE:
Melt butter in large skillet. Sprinkle in sugar and ginger. Brown ham quickly on both sides. Remove ham from skillet and set aside. Blend wine, cornstarch and cold water; add to sugar mixture remaining in skillet. Cook and stir until mixture is boiling and thick. Return ham to sauce; cover and cook over low heat until done (about 15 minutes), turning one time. Add grapes; cover and cook 1 or 2 minutes longer. Serve grape sauce over ham.
SERVES: 4
