Raisin Sauce For Ham Ii Recipes

Steps:

• In a saucepan, combine brown sugar, cornstarch and mustard. Stir in the water, raisins, vinegar, lemon juice and zest until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm over sliced ham.

Steps:

• 1. Combine brown sugar, cornstarch and mustard. Stir in the water, raisins, vinegar, lemon juice in a saucepan Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm.

Steps:

• 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.

Steps:

• Heat brown sugar, cornstarch, and dry mustard in a 1-quart saucepan over medium heat and stir until sugar dissolves, 3 to 5 minutes.
• Gradually stir water and lemon juice into brown sugar mixture.
• Stir raisins into mixture and bring to a boil, stirring constantly, about 5 minutes.

Steps:

• 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.

Steps:

• Mix brown sugar, dry mustard and flour together in small bowl and pour into small sucepan.
• Into saucepan add the rest of the ingredients and heat until mixture is bubbly.
• Turn down heat to simmer, stirring the mixture , until thick and syrupy.
• Serve as a side condiment to ham. Makes a wonderful sauce on the Easter Day table!

Steps:

• 1. Boil raisins five 5 minutes in water.
• 2. Add sugar mixed with corn starch, spices, mustard and salt.
• 3. Cook until thick, a few minutes.
• 4. Blend in the vinegar, spread on ham. (I drizzle some pineapple juice on top as I bake pineapple slices with the ham.)
• 5. Bake per ham directions.

Steps:

• In small saucepan combine sugar, corn starch and cinnamon. Add remaining ingredients and stir to combine. Heat until mixture boils and thickens stirring occasionally. Simmer about 10 minutes until flavors have blended.

Steps:

• In a small saucepan, combine raisins, water, orange juice and marmalade. Bring mixture to a boil over medium-high heat.
• In a bowl, stir together sugar, corn starch, salt and cloves. Slowly pour into raisin mixture, stirring constantly. Continue cooking and stirring until mixture thickens.

Steps:

• In saucepan, combine brown sugar and cornstarch.
• Gradually stir in water, then raisins, lemon peel, lemon juice and vinegar.
• Cook, stirring, until thickened and bubbly.
• Comments:.
• May be served with ham, pork or poultry.

Steps:

• Put ham cut side down in a large deep heavy pot (about 10 quarts) and add water and syrup.
• Bring liquid to a boil, then reduce heat to low and gently simmer ham, covered, until tender, 2 to 2 1/2 hours. Uncover and cool slightly.
• Preheat oven to 350°F.
• When ham is cool enough to handle, remove from pot, reserving cooking liquid, then cut off any rind and excess fat, leaving a thin layer. Transfer ham to a roasting pan.
• Whisk together sugar, mustard, apple juice, and ground cloves, if using, in a bowl, then spoon over ham. Add raisins and 1 cup reserved cooking liquid to roasting pan and bake in middle of oven, basting occasionally, until ham is glazed and juices are bubbling, 30 to 40 minutes. Serve warm or at room temperature.

Steps:

• Boil raisins and water 5 minutes.
• Mix dry ingredients.
• Add to raisin mixture.
• Cook 15 minutes.
• Stir in butter and vinegar.