Leftover Easter Ham
 

My mother used to sauté onions, mushrooms and peppers mixed with strips of leftover Easter ham she simmered with a sauce she made from scratch that she served over white rice. It was so delicious I can still taste it. I’ve been trying to duplicate the sauce. Does anyone have any ideas? Are there any good store-bought sauce mixes out there that might work here?

Leftover Easter Ham
 

On Tue, 26 Apr 2011 16:28:41 +0000, jayare
> wrote:

>
>My mother used to sauté onions, mushrooms and peppers mixed with strips
>of leftover Easter ham she simmered with a sauce she made from scratch
>that she served over white rice. It was so delicious I can still taste
>it. I’ve been trying to duplicate the sauce. Does anyone have any ideas?
>Are there any good store-bought sauce mixes out there that might work
>here?

What did the sauce itself taste like? Was it a white sauce? Any
distinctive flavors you remember about it? Was it a thick sauce or a
thin?

Leftover Easter Ham
 

On 4/26/2011 12:28 PM, jayare wrote:
> My mother used to sauté onions, mushrooms and peppers mixed with strips
> of leftover Easter ham she simmered with a sauce she made from scratch
> that she served over white rice. It was so delicious I can still taste
> it. I’ve been trying to duplicate the sauce. Does anyone have any ideas?
> Are there any good store-bought sauce mixes out there that might work
> here?
>
>
>
>
Maybe add a couple clues as to what tastes you noticed in the sauce.

I don't think good and store bought sauce really travel well together.

Leftover Easter Ham
 

On Tue, 26 Apr 2011 18:02:50 -0400, George >
wrote:

>I don't think good and store bought sauce really travel well together.

I've never used a store-bought sauce that I hadn't *adjusted* somehow.
They're always so bland and generic. I love making my own sauces.

I've loved sauces since I was a kid. Almost any food that comes with a
sauce will interest me and sometimes there are dozens of variations of
one sauce recipe to try! I'll never be finished testing them all!

I’m glad you asked. The sauce my mother used to make was a reddish sauce that was on the thin side with a tomatoey taste but not like a pasta sauce.