his is a basic recipe to making gravy for any type of oven
In a saucepan combine brown sugar, cornstarch and mustard.
Stir in water, raisins, vinegar, lemon juice and lemon peel until blended.
Bring to a boil and cook and stir for 2 minutes or until thickened.
Stir in butter until melted.
Serve warm over baked sliced ham.
Simmer raisins in water until soft.
Add sugar. Cook for approximately 15 minutes more. Stir in lemon juice; remove from heat. Cool slightly; pour over ham. Recipe may be doubled or tripled.
In medium saucepan, blend together brown sugar, dry mustard, and ginger.
Stir in raisin pie filling, 2 tablespoons water, the vinegar, and Worcestershire sauce; heat to boiling.
Serve with ham.
Makes 2 1/2 cups.
Wash raisins; soak for 20 minutes.
Mix flour with liquid from ham.
Add pineapple juice.
Add raisins and water.
Bring to a full boil.
Boil for 5 minutes.
Makes 2 3/4 cups.
Mix sugar and cornstarch in a pan and add broth or water gradually, stirring constantly.
Add remaining ingredients and cook, stirring occasionally, until raisins are plump and mixture is thick.
Serve hot with ham.
Makes 1 1/2 cups sauce.
Melt butter.
Stir in flour.
Add mustard and stir.
Add liquid gradually while stirring.
When thick, add raisins and sherry.
If your raisins tend to be dry, soak in hot water for a bit and then drain very well.
Dry raisins can draw the moisture out of the sauce.
er ham. Transfer to a large roasting pan and cook for 15
ompleted the dumpling dough for this recipe.
Preparing the Dumplings
ed a cooked boneless ham joint throughout this recipe. If you use
e thawed (if frozen) ham. \"Score\" the ham slightly by taking a
NOTE: IF CREAM GRAVY IS DESIRED, FOLLOW THIS BROTH RECIPE (Butter in roux
hallow container; pour milk over ham.
Cover and refrigerate 8
Boil raisins and water 5 minutes.
Mix dry ingredients.
Add to raisin mixture.
Cook 15 minutes.
Stir in butter and vinegar.
Cook apple wedges in butter in a large skillet over medium heat 2 to 3 minutes.
Combine apple juice, brown sugar, raisins, lemon juice, cornstarch, ginger, mustard and cinnamon. Add to apples. Cook, uncovered, 5 minutes or until sauce is thickened. Serve sauce with ham.
Recipe may be doubled.
all container.
Let rise for 10 minutes or so.
Place the ham in the bottom of a large pot over medium heat for a few minutes to get the flavor and juices out.
Pour in the buttermilk, evaporated milk, sour cream, and ham base.
Heat through, but do not bring to a boil.
Mix the cornstarch (I start with a tablespoon or two) with cold water and stir into the gravy. Keep stirring for a minute or two to keep it from settling at the bottom. Repeat this until it is the consistency you want.
king sheet.
Place the ham with the large side down
Continue to cook, stirring constantly for 1 minute (this allows the
br>Spoon glaze (recipe follows) over ham and return to oven