Recipe: Fruit Sauce for Ham (5)

Hi J.,

Many glaze recipes can be used as a sauce to serve on the side. If too thin, simmer for a while till desired consistency. Also, a little cornstarch can be added to thicken.

Betsy

Raisin Sauce
cany Golden Sauce for Ham
utes


1 1/2 c. raisins
1 c. water
1/3 c. brown sugar
1/4 c. vinegar

Put raisins and water in pan. Heat slowly, about 10 minutes to plump raisins. Add sugar and vinegar. Boil slowly about 15 minutes until thickened. Makes 2 cups sauce.

Raisin Sauce

1/2 c brown sugar
1 tb Cornstarch
1 c Apple Juice
1/2 c Seedless Raisins
1 tb butter or margarine

In saucepan, combine brown sugar and cornstarch. Blend in apple juice (or cider); stir until smooth. Cook stirring constantly, til clear and thick. Add raisins, cook 10 minutes to plump raisins. Just before serving, stir in butter or margarine.
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Cumberland Sauce

1 c Currant Jelly
2 tb Prepared Mustard
Juice of one Lemon OR Orange
Slivered Rind of Lemon OR Orange

In a saucepan melt jelly w/ mustard and juice. Add slivered rind.
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Apple Glaze

8 1/2 oz can Applesauce
1/3 c Honey
1/4 c Brown Sugar
1 ts Dry Mustard

Pour 3/4 c over ham. Heat remaining and serve as sauce with ham.

Author: Bethers66
Date: 1998/08/09
Forums: rec.food.cooking

Easy Golden Sauce for Ham

1 20-oz. can of Pineapple chunks
1/2 cup Brown sugar, packed
1/3 cup yellow mustard
2 tsp. cornstarch
1/4 tsp. ground cloves

Drain pineapple, reserve juice. In a saucepan, combine the juice with other
ingredients. Cook and stir until it boils and thickens. Add the pineapple
chunks and heat through. Spoon over ham or use as a glaze when baking.