Over the years we’ve tried different techniques for saucing or glazing a baked ham, and finally developed a sauce with nice depth of flavor and consistency. We don’t use it on the exterior of the ham, but as a sauce when it’s been plated or on sandwiches. This is one of the recipes in Bob Johnson’s new cookbook, The Left Over Ranch Cookbook: Memories on a Plate in the Hamamania chapter.

Honey Mustard Chipotle Sauce
After years of trying different glazes and sauces for baked ham, this recipe delivers the perfect balance of smoky, sweet, and tangy. It's wonderful spooned over plated ham or slathered on sandwiches.
Ingredients
Equipment
Method
- Heat the oil. Heat the avocado oil in a saucepan over medium heat.
- Cook the shallots. Add shallots and cook until softened, 1-2 minutes.
- Deglaze with wine. Pour in the white wine and cook off the alcohol for 2 minutes.
- Build the sauce. Add vegetable stock, mustard, chipotle peppers, brown sugar, honey, and apple juice. Bring to a boil then lower heat to medium low and simmer uncovered for 20 minutes to thicken.
- Finish with butter. Add butter and cook for 4-5 more minutes. Add salt and pepper to taste. Remove from heat and serve immediately or store in the refrigerator for later use.
Notes
This sauce is intentionally used as a plating or sandwich sauce rather than a glaze on the exterior of the ham — it keeps its beautiful flavor and consistency that way. Leftover sauce stores well in the refrigerator for up to a week and reheats easily in a small saucepan. This recipe appears in the Hamamania chapter of The Left Over Ranch Cookbook.

Honey Mustard Chipotle Sauce for Ham

Honey Mustard Chipotle Sauce Ingredients
Find this recipe in the Left Over Ranch Cookbook, available at multiple retailers including Amazon, Barnes & Noble, Walmart, World of Books and direct from the Publisher IngramSpark.

