From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 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


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.


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