An easy and decadent way to use up leftover Christmas ham
Prep:5 mins – 10 mins
Serves 4
1 tbsp olive oila large knob of butter250g chestnut mushroom, halved4 tbsp port or red wine2 rounded tbsp cranberry sauce150ml hot water2 clementines, satsumas or mandarins , juice only1 tsp bouillon powder or ½ chicken stock cube, crumbleda splash of soy sauceabout leftover cooked ham, cut into chunky slices
STEP 1To fry the mushrooms, heat the oil and butter in a frying pan over a high heat until the butter is foaming. Add the mushrooms and fry for 4-5 minutes until they’re golden.STEP 2To make the sauce, pour in the port or wine to deglaze the pan, then lower the heat and stir in the cranberry sauce until dissolved. Pour in the hot water and fruit juice and sprinkle in the bouillon powder or stock cube. Splash in a spoonful or so of soy sauce and stir well. Turn up the heat and boil the sauce rapidly for a few minutes until it reduces slightly.STEP 3Slide in the ham and heat through for a minute or two. Taste for seasoning and serve.
