o boil in 2 qt sauce pan. Add one slightly heaping
In a medium size sauce pan add cornstarch, broth, pineapple
f your leftover ham.
Cook on medium heat for 20 minutes
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.
epper; set aside. After ham has cooked for 1 3/4 hours
This is an excellent recipe for left over ham.
Combine 7-Up, catsup, oleo, sugar, vinegar, Worcestershire sauce and salt.
Thicken with cornstarch.
Cook 15 to 20 minutes. Pour over ham and heat.
Blend all the ingredients and use on baked or broiled ham, ham steaks, ham loaf or smoked pork chops.
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.
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.
Drain juice from cherries into saucepan.
Add juice from oranges and lemon, then add ginger, brown sugar and sherry. Place on low heat and stir occasionally to make sure sugar is dissolved.
As ham bakes, spoon a couple of tablespoons of sauce over it at various intervals.
In a small bowl, combine the first 6 ingredients.
Mix well. Chill.
Serve over ham.
Yields 2 cups.
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 all ingredients together and simmer for about 10 minutes until hot. Raisins can also be added of desired. Put in a bowl and pass at the table with slices of ham.
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.
Mix ingredients together.
Heat over low heat, mixing occasionally.
Pour over baked ham slices.
Mix well. Bring to a boil.
Simmer 10 minutes. Add 2 1/4 tablespoons cornstarch in 1/2 cup water. Stir and cook until clear. Serve with ham.
Mix all together and cook on High in microwave 2 1/2 to 3 1/2 minutes.
Cover and let stand.
Serve on ham.
Brown onion and celery in butter or oleo.
Add other ingredients, stirring well.
Cover and simmer.
Makes 2 to 3 cups of 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.