• 25 grams butter
  • 25 grams of flour
  • 250mls (1 cup) meat or vegetable stock
  • 5mls (1 teaspoon) mustard
  • 45mls (3 tablespoons) port or Marsala
  • 1-2 tablespoons good berry preserve
  • Salt and freshly ground black pepper
  • 125mls (½ cup) reserved liquid that the ham cooked in


  1. Melt butter in saucepan and stir in flour to form a roux.
  2. Add the mustard and mix in well.
  3. Add stock gradually, stirring the mixture until it comes to the boil.
  4. Cook gently for 5-10 minutes, stirring.
  5. Add the port to the sauce whilst stirring.
  6. Add the berry preserve and salt and pepper to taste.
  7. Add a little of the strained liquid that was used to cook the ham in to add an extra depth of flavour.