kin and excess fat from ham, leaving about 1/4 inch
br>Brush some of the sauce on hens in the crockpot
o the bubbling sauce and cook until the sauce thickens.
Serve
inutes before serving
Spoon sauce over just before serving
o 400\u00b0.
Remove ham from can, set aside.
Pierce the ham all over with the tip
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.
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.
Cook raisins, ham and pineapple in 4 cups water for 20 minutes.
Add lemon juice and sugar.
Cook for 10 minutes.
Mix cornstarch and 1 tablespoon of water and add to raisin mixture. Stir until thickened.
Serve over ham.
In large skillet, melt butter.
Add mushrooms and onion.
Cook 5 minutes or until tender.
Add ham and mix well.
Prepare White Sauce Base, using 1/4 cup additional milk.
Stir in Parmesan cheese.
Pour over ham mixture and heat until bubbly.
Serve over hot noodles.
Garnish with parsley and additional grated Parmesan cheese, if desired.
Place ham in a roasting pan and
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.
esired.
Place ham in bag on top of sauce.
Close
In 2-cup glass measuring cup, combine water and raisins. Micro on High for 2 minutes.
Stir in sugar, orange juice, cornstarch and cloves.
Micro, uncovered, on High 2 1/2 to 3 minutes, or until mixture boils and thickens, stirring halfway through cooking time.
Remove from micro, add white vinegar, stir. Makes 1 1/2 cups sauce.
Place ham on microsafe plate, single layer.
Micro on High 4 to 6 minutes.
Serve with sauce.
Serves 4.
Shake flour in the oven roasting bag.
Place in an ungreased 13-inch by 9-inch baking pan.
Place the apples, apple juice, raisins, brown sugar and cinnamon in the bag; mix well.
Place ham in bag.
Close bag.
Cut six 1/2-inch slits in top of bag.
Bake at 325 degrees for 1 3/4 to 2 hours or until a meat thermometer reads 140 degrees.
Let ham stand for 10 minutes before slicing.
Serve with sauce.
Mix sugar and flour together in a small saucepan (no heat yet).
Gradually whisk in the water until blended.
Turn on heat and bring to a boil, stirring constantly.
Add raisins, molasses, lemon juice, and salt to taste, stirring to blend.
Lower heat to a simmer and let simmer 5 minutes, or longer if you like it thicker.
Add butter and cook until melted and blended.
Pour over heated leftover ham.
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.
Preheat oven to 400\u00b0. In large bowl with hands, lightly mix ham ball ingredients and 1/4 teaspoon pepper until combined. Shape into 12 balls, divided evenly. Arrange in shallow baking dish. Bake uncovered for 15 minutes.
Mix sugar, mustard and cornstarch.
Slowly add vinegar.
Add lemon juice, water and raisins.
Stir over low heat until thick. Heat ham thoroughly; place on a platter, stacked with 1/2 of sauce poured on each slice.
ntil fully blended. Stir into raisin sauce and simmer until thickened, at