In our family, baked ham was usually the traditional meat at our Christmas
dinners. I am always reminded of my mother's recipe for Raisin Sauce that
she always served with baked ham. In searching other sauces often served
with pork or ham, it seems quite similar to Cumberland Sauce. I dunno, but
it's very good.


* Exported from MasterCook *

Raisin Sauce for Ham

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Brown sugar, firmly packed
1/2 c Hot water
1 c Seedless raisins
2 tb Butter
4 tb Cider vinegar
1 1/2 ts Worcestershire sauce
1/2 ts Salt
1/8 ts Black pepper, freshly ground
1/4 ts Ground cloves
1/8 ts Mace
1 c Currant jelly

Simmer the brown sugar and water together for 5 minutes, stirring until
sugar is dissolved. Add all remaining ingredients, and cook until jelly
dissolves. Simmer an additional 10 minutes. May be made in advance and
kept refrigerated until ready for use. Reheat slowly until simmering.


--
Wayne Boatwright
__________________________________________________

Of all forms of caution, caution in love is the
most fatal.

Oh pshaw, on Sat 16 Dec 2006 10:04:04p, zxcvbob meant to say...

> Wayne Boatwright wrote:
>> In our family, baked ham was usually the traditional meat at our
>> Christmas dinners. I am always reminded of my mother's recipe for
>> Raisin Sauce that she always served with baked ham. In searching other
>> sauces often served with pork or ham, it seems quite similar to
>> Cumberland Sauce. I dunno, but it's very good.
>>
>
>
> Another ham glaze recipes without any mustard. I always thought mustard
> was almost as important as the cloves.
>
> Best regards,
> Bob
>

This isn't a glaze for the ham. It's a sauce to be served at table, hence
the name "Raisin Sauce". IIRC, we always baked a glaze on the ham that
contained brown sugar, dry mustard, fruit juice, etc. The scored surface
of the ham was studded with whole cloves.

--
Wayne Boatwright
__________________________________________________

Of all forms of caution, caution in love is the
most fatal.

Wayne Boatwright wrote:
> In our family, baked ham was usually the traditional meat at our Christmas
> dinners. I am always reminded of my mother's recipe for Raisin Sauce that
> she always served with baked ham. In searching other sauces often served
> with pork or ham, it seems quite similar to Cumberland Sauce. I dunno, but
> it's very good.
>


Another ham glaze recipes without any mustard. I always thought mustard
was almost as important as the cloves.

Best regards,
Bob

On Sat, 16 Dec 2006 23:04:04 -0600, zxcvbob >
wrote:

>Wayne Boatwright wrote:
>> In our family, baked ham was usually the traditional meat at our Christmas
>> dinners. I am always reminded of my mother's recipe for Raisin Sauce that
>> she always served with baked ham. In searching other sauces often served
>> with pork or ham, it seems quite similar to Cumberland Sauce. I dunno, but
>> it's very good.
>>
>
>
>Another ham glaze recipes without any mustard. I always thought mustard
>was almost as important as the cloves.

Not in THIS house. I detest mustard!

TammyM, no mustard, no tarragon but pretty much anything else goes

On 17 Dec 2006 05:47:07 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>In our family, baked ham was usually the traditional meat at our Christmas
>dinners. I am always reminded of my mother's recipe for Raisin Sauce that
>she always served with baked ham. In searching other sauces often served
>with pork or ham, it seems quite similar to Cumberland Sauce. I dunno, but
>it's very good.
>
>
>* Exported from MasterCook *
>
> Raisin Sauce for Ham
<snip>

Wayne, this sounds wonderful. Is raisin sauce a southern thing? The
only time I've ever had it (and it was DIVINE!) was in the home of a
Texas to California transplant.

TammyM