Recipe(tried): My Raisin Sauce and Mom Perdue's Raisin Sauce

Raisin Sauce for Ham
Here is what I do...Score the ham in the traditional criss-cross manner...insert whole cloves into all the points of the "diamonds" (pattern created by the scoring)....Bake at 325 F (the appropriate amount of time for the size of ham I am using)...During the last 45 minutes of baking time I baste the ham, with the raisin sauce recipe that follows, every 15 minutes or so...I usually make extra sauce because my family loves it so much and they love it served on the side.....

My Raisin Sauce

10 ounce jar red currant jelly
1/2 cup golden raisins
1/4 cup butter (you can use margarine if you like)
2 teaspoons lemon juice
1/4 teaspoon ground allspice

Simply cook all ingredients over medium heat in a saucepan, stirring occasionally until well blended, butter melted and sauce is completely heated through.(This sauce may be on the thin side for you...if it is simply take 1 tablespoon flour and mix with a little of the hot sauce to blend, then add to the whole batch to thicken.)

Here is another sauce recipe that was given to me in 1986 by my ex-mother in law....I never have tried it but she was a pretty good cook...Maybe it will appeal to you...so here it is...

Mom Perdue's Raisin Sauce

Mix 1/2 cup brown sugar, 1 tsp dry mustard,and 1 Tbs flour.
Slowly add 2 Tbs. vinegar, 2 Tbs. lemon juice, 1/4 teaspoon grated lemon peel, 1/2 cup water, and 1/3 cup raisins.

Cook over slow heat until thick, stirring constantly.

She notes that she generally added a dash of nutmeg.