Cookbook:Ham Sauce

From Wikibooks, open books for an open world
(Redirected from Cookbook:Ham sauce)
Jump to: navigation, search
This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements.

Cookbook | Ingredients | Recipes

Ham Sauce (in Italian, Salsa di Prosciutto) is a relatively quick and simple sauce used to coat pasta or served over rice. This is *not* a glaze for baked ham, rather a sauce on its own that incorporates ham.

Quick and Easy Modern Recipe[edit]


  • 3 to 4 oz. ham or proscuitto, cut into strips
  • 1 tsp. tomato puree
  • 1 oz. butter
  • 2 cups vegetable stock (meat stock also fine)


  • Melt butter in small saucepan and gently saute strips of meat.
  • Stir in tomato puree.
  • Add stock and simmer for about five minutes.
  • Serve over rice or toss with pasta.

Historic Recipe[edit]



Cut up an ounce (28g) of ham and pound it in a mortar, then mix it with three dessert spoonfuls of port or Musca and a teaspoonful of vinegar, a little dried basil and a pinch of spice. Boil it up, and then pass it through a sieve and warm it up in a bain-marie. Serve with roast meats. If you cannot get a sweet wine add half a teaspoonful of sugar. Australian Muscat is a good wine to use.

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes.