Ham with a Port Wine Sauce

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Ingredients

??? Port wine ???
??? butter, unsalted, plus some to grease the dish ???
??? cornstarch ???
??? beef broth ???
??? smoked ham, about ½ cm thick ???

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Method

  1. Preheat the oven to 175°C/375°F.
  2. Pour the Port wine into a small saucepan, add the butter, then bring to a low boil. Lower the heat and simmer, uncovered, until the mixture has been reduced to a thin sauce, 25-30 min.
  3. Add the cornstarch to a small bowl, then slowly pour in the broth, stirring thoroughly to avoid lumps. Transfer the mixture to the saucepan and continue to simmer an additional 10 min.
  4. Arrange the ham slices on a lightly greased baking dish. Cook 5 min in the middle of the oven just to warm them through. Pour the hot sauce over the slices, then put them back in the oven for an additional 5 min.
  5. Serve on the warmed plates.

Observations

The Port wine sauce may be prepared a few days in advance.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

280

Fat

18 g

27 %

Saturated 8.2 g
+ Trans 0.4 g

43 %

Cholesterol

90 mg

Sodium

1650 mg

69 %

Carbohydrate

8 g

3 %

Fibre

2 g

7 %

Sugars

0 g

Net Carbs

6 g

Protein

21 g

Vitamin A

6 %

Vitamin C

8 %

Calcium

3 %

Iron

10 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Manganese, Niacin, Selenium, Vitamin B1, Vitamin B12
Good source of  :
Phosphorus, Potassium, Vitamin B6, Zinc
Source of  :
Copper, Iron, Magnesium, Pantothenic Acid, Vitamin A, Vitamin B2, Vitamin D
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Meat and Alternatives 2 ½
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pork | Main courses/Entrées | Diabetes-friendly

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