Lemon Sauce For Ham Recipes

SOUR LEMON SAUCE

Steps:

• Bring sugar, cornstarch, salt, and 2 1/2 cups water to a boil in a medium saucepan over high heat, whisking constantly. Cook, continuing to whisk, until mixture thickens, about 5 minutes.
• Stir in butter and lemon zest and juice. Cook, whisking, until smooth, 2 to 3 minutes more. Remove from heat and transfer to a bowl to cool completely. Sauce can be refrigerated up to 2 weeks in an airtight container.

HAM WITH CITRUS SAUCE

Steps:

• Place ham on a greased rack in a shallow roasting pan. Bake, uncovered, at 325° for 50-60 minutes., In a saucepan, combine the sugar, cornstarch and salt. Add the orange juice, water, lemon juice and butter. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the orange and lemon zest. Brush about 3 tablespoons of sauce over ham. Bake 10-15 minutes longer or until a thermometer reads 140° and ham is heated through. Serve remaining sauce with ham.

EASY RAISIN SAUCE FOR HAM

Steps:

• In a saucepan, combine first three ingredients.
• Stir in water, raisins, vinegar, lemon juice until blended.
• Bring to a boil; cook and stir for 2 mins or until thickened.
• Stir in butter until melted.
• Serve warm over sliced ham.

GRANDMOTHER B'S SAUCE FOR HAM

Steps:

• Stir both amounts of cranberry sauce, brown sugar, orange juice, orange zest, lemon juice, mustard, honey, and cloves in a saucepan and bring mixture to a boil. Reduce heat to medium and boil until cranberry sauce has melted, brown sugar has dissolved, and the glaze is thickened, 10 minutes.

LEMON SAUCE

Steps:

• Sift cornstarch and sugar to keep it from lumping and then combine with salt and boiling water.
• Cook over medium heat, stirring occasionally, until boiling and clear, about 5 minutes.
• Stir in remaining ingredients.
• Keep warm till ready to serve.

LEMON SAUCE I

Steps:

• In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
• Remove from heat; stir in butter, lemon zest and lemon juice and serve.

HAM SAUCE

Steps:

• In a medium bowl, whisk together the sugar, mustard powder and flour. Mix in egg yolks until smooth. Heat half and half in the top half of a double boiler, or in a metal bowl over a pan of simmering water until just short of boiling. Stir in the egg yolk and sugar mixture, and then stir in the vinegar. Continue to stir over simmering water until thickened, about 5 minutes.

EASY CITRUS HAM

Steps:

• Cut ham in half; place in a 5-qt. slow cooker. In a small bowl, combine brown sugar and 1/4 cup soda; rub over ham. Top with orange, lemon and lime slices. Add candied ginger and remaining soda to the slow cooker., Cover and cook on low for 4-5 hours or until a thermometer reads 140°, basting occasionally with cooking juices. Let stand for 10 minutes before slicing.

LEMON SAUCE II

Steps:

• In a small saucepan over low heat, whisk together the orange juice and arrowroot powder. Whisk in lemon juice and honey, and cook stirring until thickened. Stir in the lemon zest and serve.

RAISIN SAUCE FOR HAM

Steps:

• In a saucepan, combine brown sugar, cornstarch and mustard. Stir in the water, raisins, vinegar, lemon juice and zest until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm over sliced ham.

CREAMY LEMON PASTA WITH PEAS AND OPTIONAL HAM

Steps:

• Bring a large pot of salted water to a boil and add the pasta. Cook about one minute less than package directions state until al dente. When one minute is left in the cooking time, add the frozen peas.
• While the pasta is boiling, heat a large deep skillet over low heat and add the olive oil, garlic, and crushed red pepper flakes. Cook, stirring frequently, for about five minutes until garlic is tender.
• To the garlic, add 1 cup of the water the pasta is boiling in, along with the lemon juice and the heavy cream. Increase the heat to medium and bring to a boil, stirring frequently, until the sauce thickens just a bit, about 5 minutes. Stir in the the lemon zest and 1 cup of the grated Parmesan cheese. Add a generous pinch of salt and pepper. Taste and add additional salt if necessary (if the sauce tastes too lemony, add a little more salt until the tartness mellows.)
• If adding ham, place an additional skillet on the stove and heat the diced ham over low heat, stirring frequently
• Drain the pasta and peas and and add it to the main skillet with the sauce. Remove the skillet from the heat and gently toss the pasta with the sauce until the pasta soaks in some of the sauce, about two minutes.
• Scoop the carnivorous portion(s) into the saucepan with the ham and mix gently.
• Top with the parsley and remaining Parmesan cheese, and serve.

HAM STEAK WITH LEMON

Steps:

• Broil ham slices 5 in. from the heat for 5 minutes. Meanwhile, slice one lemon half; set aside. Grate peel from the other half and squeeze 1 tablespoon juice into bowl. Add peel, brown sugar and mustard to juice. Turn ham over; brush with the lemon mixture. Top with lemon slices. Broil 3-4 minutes more or until ham is heated through.

LEMON SAUCE FOR HAM

Steps:

• Combine all the ingredients, except the mustard, in a small saucepan and bring to a boil, stiring constantly until thickened. Remove from the heat. Cool, add the mustard, and stir until smooth. Serve over cool or warm ham.

EASY RAISIN SAUCE FOR HAM

Steps:

• Bring water to a boil in a saucepan.
• Stir raisins into water, reduce heat to medium, and boil until very tender, about 5 minutes.
• Whisk brown sugar, cornstarch, and salt into raisin mixture and simmer until thickened, about 10 minutes.

CREAMY LINGUINE WITH HAM, LEMON & BASIL

Steps:

• Cook the linguine. Meanwhile, tear the ham into small pieces and fry in the olive oil until golden and crisp.
• Drain the pasta, reserving a little of the cooking water, then return to the pan. Tip in the cooked ham. Mix together the lemon juice, egg yolks and crème fraîche, then add this to the pan along with the basil and Parmesan. Mix in with tongs, adding a little of the cooking water, if needed, to make a creamy sauce that coats the pasta. Serve with extra Parmesan grated over the top, if you like.