Cookbook:Ham Sauce

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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. This is *not* a glaze for baked ham, rather 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 stock (meat stock also fine)

Procedure

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

Historic Recipe

Ingredients

28g (1 ounce) Ham
3 dessert spoons Musca or sweet port
1 teaspoon Vinegar
Basil
Spice

Procedure

Cut up an ounce (28g) of ham and pound it in a mortar, then mix it with three dessert spoonfuls of port or Musca and a teaspoonful of vinegar, a little dried basil and a pinch of spice. Boil it up, and then pass it through a sieve and warm it up in a bain-marie. Serve with roast meats. If you cannot get a sweet wine add half a teaspoonful of sugar. Australian Muscat is a good wine to use.

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.

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