Some great Holiday Hams are now hitting the market. Chef Slim Oakheart has the perfect sauce for us.
A delectable treasure from Snake River Farms.
As soon as Thanksgiving gave way to Black Friday, my inbox filled up with great offers for Fancy Holiday Hams. (See THE YEAR OF THE PIG for info on various pork breeds and links to our favorite online suppliers.) How timely, then, to have Chef Slim Oakheart check in with this fabulous recipe–
Cranberry Mustard with Raspberry Vinegar
Mustard seeds standing, Cranberries in silence rest, Flavors unfold slow...
Perfect for a holiday party served with spiral sliced ham and sliced baguette.
Ingredients:
1 cup fresh cranberries
1/2 cup sugar
2 large eggs
1/4 cup dry mustard
1/4 cup mustard seeds
1/2 cup raspberry vinegar
2 tablespoons lemon juice
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon black pepper
Step 1:
Mix Dry Mustard and Mustard Seeds:
In a medium bowl, combine 1/4 cup dry mustard and 1/4 cup mustard seeds.
Whisk in Raspberry Vinegar:
Gradually whisk in 1/2 cup raspberry vinegar until well combined.
Cover and Let Stand Overnight:
Cover the bowl and let the mustard mixture stand overnight at room temperature. This allows the flavors to meld and develop.
Step 2:
Blend Cranberries:
In a food processor, finely chop 1 cup of fresh cranberries.
Whisk Sugar and Eggs:
In a medium-sized metal bowl, whisk together 1/2 cup sugar and 2 large eggs until well blended.
Incorporate Mustard Mixture and Other Ingredients:
Whisk in the mustard mixture (from Step 1), chopped cranberries, lemon juice, honey, salt, and black pepper until the mixture is well combined.
Cook Over Simmering Water:
Place the bowl over a saucepan of simmering water to create a double boiler. Cook the mixture until it thickens, and a thermometer registers 180°F. Remember to scrape down the sides of the bowl and whisk occasionally for even cooking.
Cool to Room Temperature:
Once thickened, remove the bowl from heat and let the cranberry-mustard mixture cool to room temperature.
Chill Overnight:
Cover the bowl and refrigerate the cranberry-mustard mixture for at least 1 day. It can be made up to 3 days ahead.
Bring to Room Temperature Before Serving:
Before serving, bring the cranberry mustard to room temperature to enhance its flavors.
Serve and Enjoy:
Your cranberry mustard with raspberry vinegar is ready to be enjoyed as a flavorful condiment! Feel free to adjust the sweetness, salt, or other seasonings to match your taste preferences.
Enjoy!
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"Chef Slim Oakheart" is the nom de plume of a noteworthy public official who serves the citizenry from multiple levels of government. He is also a bon vivant extraordinaire with an unmatched passion for fabulous cookery.
We are delighted to have him here!