Home / Grandmother’s Recipe for Ham Alalou

Grandmother’s Recipe for Ham Alalou

Please Share...Print this pageTweet about this on TwitterShare on Facebook0Share on Google+0Pin on Pinterest0Share on Tumblr0Share on StumbleUpon0Share on Reddit0Email this to someone

Full disclosure, I don’t eat ham. I just don’t. But I’ve never had an Easter lunch without ham at the table and there always seems to be leftovers. The obvious option is to turn things into a sandwich or maybe toss into an omelet, but I found a recipe in Millie’s Rolodex that takes a substantial amount of your leftovers and turns it into an entirely new kind of meal. I have it on good authority (hello Mother) that this recipe turns a basic and (sometimes bland) Easter ham into shazam ham!



1 cup dark brown sugar
1 cup granulated sugar
1 cup cider vinegar
5 teaspoons dry mustard
6 tablespoons butter
8 – 10 thin slices of cooked ham
½ cup whole-cranberry sauce

  1. Mix together the dark brown sugar, granulated sugar, vinegar and dry mustard. Pour into a warmed chafing dish or skillet.
  2. Add butter and cook until mixture thickens, about 10 minutes. Stir occasionally.
  3. Add ham and cranberry sauce and continue cooking until hot through and edges of ham begin to curl.
  4. Makes 2 servings. (oh that last line kills me!)
Powered by

About calliopeblogger