Ham with boozy cranberry & mushroom sauce

Ingredients

• 1 tbsp olive oil 
• 1 large knob butter 
• 250 g chestnut mushroom halved
• 4 tbsp red wine 
• 2 tbsp cranberry sauce 
• 150 ml water hot
• 2  2 clementines 
• 1 tsp bouillon powder or crumbled
• 1 tablespoon soya sauce 
• 350 g ham leftover cooked cut into chunky slices

Equipment

• frying pan

Directions

1. To fry the mushrooms, heat the oil and butter in a frying pan over a high heat until the butter is foaming.
2. Add the mushrooms and fry for 4-5 minutes until they're golden.
3. To make the sauce, pour in the port or wine to deglaze the pan, then lower the heat and stir in the cranberry sauce until dissolved.
4. Pour in the hot water and fruit juice and sprinkle in the bouillon powder or stock cube. Splash in a spoonful or so of soy sauce and stir well. Turn up the heat and boil the sauce rapidly for a few minutes until it reduces slightly.
5. Slide in the ham and heat through for a minute or two. Taste for seasoning and serve.