Cranberry Jezebel Sauce with Sautéed Ham

This classic Southern sauce combines the fruitiness of cranberry sauce and pineapple preserves with the tanginess of horseradish and mustard. It is a piquant partner for ham. When you add the water and onion, don't lean over the pan because it can splatter.


8 servings (serving size: 1 ham slice and 1/2 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 229
Caloriesfromfat 15 %
Fat 3.7 g
Satfat 1 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 15.4 g
Carbohydrate 35.5 g
Fiber 0.5 g
Cholesterol 41 mg
Iron 1.2 mg
Sodium 883 mg
Calcium 5 mg


1/2 cup sugar
1/4 cup hot water
1/2 medium red onion, thinly sliced
1 cup whole-berry cranberry sauce
1/3 cup pineapple preserves
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
8 (3-ounce) slices reduced-fat ham


Place sugar in a heavy skillet over medium-high heat; cook 2 minutes, stirring until the sugar dissolves. Cook 1 minute or until golden brown (do not stir). Remove from heat; gently stir in water and onion. Place in a medium bowl; cool completely. Stir in cranberry sauce, preserves, horseradish, and mustard. Cover and chill.

Heat a grill pan over medium-high heat. Add 4 ham slices; cook 3 minutes on each side or until grill marks form. Repeat procedure with remaining ham slices. Serve with cranberry Jezebel sauce.

Elizabeth Taliaferro,

Cooking Light

November 2004
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