Looking for a way to turn your holiday ham or roast beef into a truly memorable taste sensation? Try one of Chef Russell Skall’s favorite sauce recipes. And if you need even more inspiration, you’ll find it at Russell’s website, www.LeftoverSteakRecipes.com.

PORT WINE MUSTARD SAUCE FOR HAM This delicious sauce provides a perfect balance to the natural sweetness of baked ham.

1 shallot

1 or 2 sprigs of thyme

1 Tbsp. whole black peppercorns

1 cup + 1 tsp. Port wine

3/4 cup veal demi-glace, or 2 quarts beef stock or canned beef consommé 2 tablespoons red wine (optional)

2 tsp. water

2 tsp. cornstarch

4 Tbsp. lightly salted butter

Pinch each of salt and white pepper

1 Tbsp. whole grain mustard

TO PREPARE:

• Rough chop the shallots and place them in a sauce pot with the thyme sprigs, whole black peppercorns and 1 cup of Port wine. Reduce the liquid by half.

• Add the veal demi-glace and water, and bring to a boil. (Note: If substituting consommé for demi-glace, bring stock to a boil, and then reduce heat to the lowest setting. Simmer for several hours until the stock is reduced to 1-3/4 cups. Remove any solids that rise to the top. Add 2 Tbsp. of red wine. The mixture has reduced to demi-glace if it thoroughly coats the back of a spoon.)

• Combine the cornstarch with the water and cook it into the sauce for 2 minutes. Whip in the butter, salt, pepper, and 1 tsp. of Port wine. Strain the mixture into a clean container and blend in the mustard.

• If you plan to store the sauce for future use, cool it down to 70°within the first 2 hours, and then down to 40° within 4 hours. Will keep for 5 days refrigerated.