Ham with boozy cranberry & mushroom sauce

• olive oil↗1 tbsp tbsp
• butter↗a large knob of
• chestnut mushroom↗250g g

  halved

• port↗4 tbsp tbsp

  or red wine

• cranberry↗2 rounded tbsp tbsp

  sauce

• hot water150ml ml
• clementines↗2

  satsumas or mandarins, juice only

• bouillon powder↗1 tsp tsp

  or ½ chicken stock cube, crumbled

• soy sauce↗a splash of
• leftover cooked hamabout

  cut into chunky slices

Step-by-step instructions

1. 1

   To 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.

2. 2

   To 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.

3. 3

   Slide in the ham and heat through for a minute or two. Taste for seasoning and serve.