I would like to serve some sauces or gravies tomorrow *Sat 1/07/06* with a decent quality smoked baked ham. I have until around 5pm tomorrow to make something.
So far I have a sauce made from fresh cranberries, dried blueberries, raisins, blackberry preserves, candied ginger, ground clove, ground cinnamon, slivered almonds, sugar, reisling, and orange juice. It is really great, tart, only slightly sweet, and complex, and I will serve it warm.
I would like to come up with something totally different. Any suggestions?
I haven't made up my mind whether to glaze the ham or leave it plain while cooking.