Shredded Ham with Currant Jelly Sauce

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ tablespoon butter.
  • cup currant jelly.
  • Few grains cayenne.
  • ¼ cup sherry wine.
  • 1 cup cold cooked ham cut in small strips.


    Put butter and currant jelly into the chafing-dish. As soon as melted, add cayenne, wine, and ham; simmer five minutes.