My Ham with Creamy Herb Sauce is a delicious change to the normal sticky, sweet sauce for ham. It'll transform your Easter menu!
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 8servings
Ingredients
2poundham steakor small fully-cooked spiral sliced ham
For the Herb Sauce:
2tablespoonsbutter
1shallotfinely chopped
3tablespoonsall-purpose flour
1cupchicken broth
¾cupmilk
⅓cupfresh parsley or dill(or combination), chopped
Juice of 1/4 lemon
½teaspoondry mustard
Salt and pepper
Instructions
Prepare the Ham:
Read the heating instructions on the ham steak or spiral ham that you have chosen for the recipe. If you're using a whole or half ham, they typically require reheating in a 325 F oven to an internal temperature of 165 F. It usually takes 18 to 20 minutes per pound. If you're browning a ham steak, that usually takes only 10 to 15 minutes.While the ham is being prepared, make the herb sauce.
Make the Creamy Herb Sauce:
Melt the butter in a non-stick skillet over medium heat.
Add the minced shallots and cook for 2 to 3 minutes or until softened, taking care not to allow it to brown.
Sprinkle the flour over the shallots and cook, stirring constantly, for about 1 minute.
Reduce the heat a bit and whisk in the broth and milk. Continue to whisk until the sauce starts to bubble. Stir in the parsley (or herb of your choice), lemon juice, mustard, salt, and pepper.
Let the sauce simmer gently, stirring frequently, for about 20 minutes.
Serve the sauce over the warmed ham.
Notes
Pair the ham with classic side dishes like creamy mashed potatoes, roasted carrots, and steamed green beans.
For a lighter option, serve a fresh green salad dressed with a light vinaigrette.
For brunch, serve with scrambled eggs or omelets, toast with butter and marmalade, blueberry muffins, or biscuits.
Store leftover ham and sauce separately in airtight containers in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop until warmed through.