Ham sauce is redcurrant jelly stirred liquid in a water bath and whisked with mustard, lemon juice, red wine and bitter-orange extract. It is served with ham dishes. From Erken's Stor kokebok (1949), pp. 387-388.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 387 (falt i det fri)
A sweet and sharp sauce for ham, with redcurrant jelly as the main flavour.
Melt the jelly
Stir the redcurrant jelly until liquid in a water bath.
Whisk in the rest
Add the mustard, lemon juice, red wine and orange extract while whisking hard.
Serve
Serve with ham dishes.
The recipe appears twice (pp. 387 and 388) and has been merged. "Del." is converted to dl. Lemon juice is given as "to taste".
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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