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Honey Mustard Chipotle Sauce for Ham Finished
Bob Johnson

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.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6
Course: Sauce
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp avocado oil
  • 1 shallot chopped
  • 2 tbsp white wine
  • 1/2 cup vegetable stock
  • 2 tsp Dijon mustard
  • 1 tbsp chipotle peppers in adobo sauce, chopped
  • 2 tsp brown sugar
  • 1 tbsp honey
  • 2 tbsp apple juice
  • 1 tbsp butter
  • salt and pepper to taste

Equipment

  • Sauce pan

Method
 

  1. Heat the oil. Heat the avocado oil in a saucepan over medium heat.
  2. Cook the shallots. Add shallots and cook until softened, 1-2 minutes.
  3. Deglaze with wine. Pour in the white wine and cook off the alcohol for 2 minutes.
  4. 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.
  5. 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.