Spicy Raisin Sauce Recipes

Steps:

• Let the ham sit at room temperature for 1 hour before baking. This will allow it to cook evenly.
• Preheat the oven to 325 degrees F.
• Make the glaze: In a medium pot over medium-high heat, combine the brown sugar, mustard, vinegar, cinnamon, paprika, chili powder, orange zest and juice, garlic and some salt and pepper. Bring to a gentle boil and cook for 10 minutes, stirring occasionally.
• Place a rack in a roasting pan. Put the ham on the rack large open-face down (so the spiral cuts are stacked on top of one another). Brush half of the glaze over the surface of the ham, getting it between the slices as much as you can.
• Pour about an inch of water in the base of the roasting pan; the water should not touch the ham. Tent the pan loosely with aluminum foil and bake for about 10 minutes per pound (1 hour 10 minutes to 1 hour 25 minutes).
• Take the ham out of the oven and remove the foil. Raise the oven temperature to 375 degrees F. Brush half of the remaining glaze on the ham. When the oven is up to temperature, return the ham, uncovered, and bake for 15 minutes. Brush the remaining glaze over the ham and cook for another 15 minutes.
• Carefully transfer the ham to a platter. Serve right away, or cover with foil and take it to your gathering!

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:

• For the pancakes: In a small saucepan over high heat, combine the rum, orange juice and raisins, and bring to a simmer. Remove the pan from heat and let sit for 15 minutes. Drain the raisins and reserve the soaking liquid.
• In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, baking soda, cardamom and nutmeg. In a smaller bowl, whisk together the buttermilk, melted butter, orange zest, vanilla and eggs. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the rehydrated raisins. Cover and refrigerate for at least 1 hour.
• Brush a generous coat of clarified butter onto a large cast-iron griddle over medium heat. Add a scant 1/4 cup of the batter to the pan and cook until the bottom is lightly golden brown and bubbles appear on the surface of the pancake, about 3 minutes. Flip the pancake over and continue cooking until the bottom is golden brown. Transfer to a plate. Repeat for the remaining pancakes.
• For the glaze: Beat the cream cheese, confectioners' sugar and vanilla until smooth. Thin out the glaze with some of the raisin soaking liquid¿it should be just pourable.
• Serve 3 pancakes per person, drizzle each stack with the glaze and top with warm maple syrup or honey, if desired. Garnish with confectioners' sugar and fresh mint.

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:

• In small saucepan, combine brown sugar, cornstarch and cinnamon blend well. Add all remaining ingredients stir to combine. Bring mixture to a boil over medium-high heat, stirring occasionally. Boil and stir 1 minute. Reduce heat simmer 8 to 10 minutes to blend flavors.Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 45 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 10 mg 0% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 0 g 0% * Sugars: 8 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Fruit or 1/2 Carbohydrate

Steps:

• In a medium saucepan over low heat, combine brown sugar, mustard, flour, raisins, vinegar and water. Simmer until thickened, about 20 minutes.