Christmas Dinner: Three Surprising Sauce Recipes to Accompany the Traditional Tender Ham

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Christmas Dinner: Three Surprising Sauce Recipes to Accompany the Traditional Tender Ham

São Paulo, December 2022 – Christmas is coming, a time of year when we gather with family and loved ones to share moments, joy, and of course, plenty of delicious food!

One of the most traditional dishes at Brazilian Christmas celebrations is tender ham, a smoked and processed pork cut that is also rich in umami. It can be prepared in various ways besides the traditional baked version with cloves and egg threads.

“A great way to innovate in preparing such a beloved and familiar dish is to vary the sauce that accompanies it, which can come in many flavors,” says chef and nutritionist Lisiane Miura from the Umami Committee.

To ensure the perfect Christmas dinner menu, the chef has selected three sauce recipes to accompany this classic and special dish. Check out the step-by-step instructions for a succulent tender ham with yogurt and mustard sauce —featuring mushrooms and sun-dried tomatoes, both delicious umami ingredients— a refreshing passion fruit and rosemary sauce, and a delightful raspberry sauce. Enjoy!

TENDER HAM WITH YOGURT AND MUSTARD SAUCE
(Preparation time: 20 minutes + 30 minutes in the oven)
Serves: 6 portions

Créditos: Comitê Umami

Ingredients

Tender ham

• 1 small tender ham (1 kg)
• 1 tablespoon unsalted butter (15 g)
• 15 cloves
• 1 cup orange juice (200 ml)
• 1 tablespoon olive oil (15 ml)
• 100 g fresh mushrooms (portobello or button)
• 1 pinch of salt
• ½ cup sun-dried tomatoes, cut into strips (80 g)
  

Sauce

• 1 crushed garlic clove (5 g)
• 2 tablespoons lemon juice (30 ml)
• 2 tablespoons mustard (30 g)
• 1 cup plain yogurt (170 g)
• ½ teaspoon salt (2.5 g)
• 1 pinch of black pepper
  

Method

1. Prepare the tender ham: place it in a small baking dish, coat the surface with butter, insert the cloves, and drizzle with orange juice. Cover with aluminum foil and bake in a preheated oven (220 °C / 425 °F) for about 20 minutes. Remove the foil and bake for another 10 minutes, or until golden brown.
2. Meanwhile, heat olive oil in a medium skillet over medium heat. Add mushrooms and sauté for 5 minutes, or until tender. Season with salt, add the sun-dried tomatoes, and heat through. Remove from heat and set aside.
3. Prepare the sauce: in a bowl, combine garlic, lemon juice, mustard, yogurt, salt, and pepper. Mix well and refrigerate until serving.
4. Remove the ham from the oven, slice, top with the mushroom and tomato mixture, and serve with the sauce on the side.

PASSION FRUIT AND ROSEMARY SAUCE FOR TENDER HAM
(Preparation time: 15 minutes)
Serves: 6 portions

Ingredients

• 1 tablespoon unsalted butter (15 g)
• 1 medium onion, chopped (150 g)
• 1 tablespoon all-purpose flour (10 g)
• 1 cup sparkling white wine (200 ml)
• 3 tablespoons passion fruit pulp, seedless (45 g)
• 1 teaspoon salt (5 g)
• ½ teaspoon sugar (2 g)
• Leaves from 1 sprig of rosemary
  

Method

1. In a small saucepan, melt the butter over medium heat. Add the onion and sauté for 2 minutes, or until softened. Add the flour, stir, and cook for 2 minutes, stirring constantly, until lightly golden. Add the sparkling wine, passion fruit pulp, salt, sugar, and rosemary. Cook over low heat, stirring constantly, for about 10 minutes, or until slightly thickened. Remove from heat and serve with the pre-baked tender ham.

RASPBERRY SAUCE FOR TENDER HAM
(Preparation time: 15 minutes)
Serves: 8 portions

Créditos: Comitê Umami

Ingredients

• 300 g raspberries
• 150 ml dry red wine
• 2 tablespoons olive oil (30 ml)
• 1 medium onion, grated (150 g)
• 2 tablespoons honey (36 g)
• ½ teaspoon salt
• 1 pinch of black pepper
  

Method

1. In a blender, combine raspberries and red wine. Blend on medium speed until smooth. Set aside.
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and sauté for 1 minute, or until softened. Add the raspberry mixture, honey, salt, and pepper. Cook over low heat, stirring occasionally, for about 10 minutes, or until thickened. Remove from heat and serve with the pre-baked tender ham.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and a lingering taste sensation for a few minutes after consuming food. To learn more, visit www.portalumami.com.br.