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.
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.
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.
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.
urrant jelly mixture and simmer for 5 minutes.
Whisk 1
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.
Cook water and sugar over low heat for five minutes.
Add remaining ingredients and stir until jelly dissolves.
Makes about 2 cups.
Keeps well in the refrigerator.
Mix all ingredients together in a pan.
Place on stove; heat until
boiling
and
thick.
Pour
over
meat and serve. Makes a sweet and sour sauce.
FOR THE HAM: Trim skin and excess fat from ham, leaving about 1
In saucepan, combine raisins and water.
Bring to a boil. Reduce heat.
Boil for 3 to 5 minutes.
Combine brown sugar and cornstarch.
Stir into raisins.
Cook for a minute, stirring.
Stir in spices, mustard and salt.
Cook, stirring, 3 to 5 minutes longer or until thickened.
Stir in vinegar and pecans.
Remove from heat. Spoon sauce over ham and garnish with fruit, if desired or serve raisin sauce on the side.
Quick and easy.
Makes 1 1/2 cups.
o boil in 2 qt sauce pan. Add one slightly heaping
Boil raisins and water 5 minutes.
Mix dry ingredients.
Add to raisin mixture.
Cook 15 minutes.
Stir in butter and vinegar.
Glaze Recipe: Blend all ingredients in a sauce pan with a wire
Bring water to a boil in a saucepan.
Stir raisins into water, reduce heat to medium, and boil until very tender, about 5 minutes.
Whisk brown sugar, cornstarch, and salt into raisin mixture and simmer until thickened, about 10 minutes.
In a saucepan, combine first three ingredients.
Stir in water, raisins, vinegar, lemon juice until blended.
Bring to a boil; cook and stir for 2 mins or until thickened.
Stir in butter until melted.
Serve warm over 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 a saucepan, mix sugar, salt and cornstarch together.
Add water and ground cloves.
Add raisins, vinegar and butter.
Heat, stirring often.
Mixture will thicken in a few minutes.
Serve hot along with your ham dinner.
It's so easy and so delicious!
Cook raisins, sugar, water and lemon juice together for 20 minutes. Dissolve flour in 3 tablespoons water; add to boiling mixture. Turn heat lower and cook until clear-looking. Have ham cooked and sliced; arrange in dish. Pour sauce over ham and let cook until well heated.
In a glass bowl combine the oil, honey, mustard, chives, ginger, dill, paprika garlic and raisins.
Whisk in the vinegar, soy, lemon juice and add salt & pepper to taste.
Let the sauce stand for at least 30 minutes at room temperature before serving.
Ladle it over slices of hot ham.
br>Brush some of the sauce on hens in the crockpot