Raisin Sauce For Ham

Subject: Raisin Sauce For Ham Sat Nov 08, 2008 8:55 pm

Raisin Sauce for Ham

1/4 cup sugar

1 tbsp cornstarch

1/4 tsp salt

Dash cloves

Dash dry mustard

2 cups tongue stock or beef bouillon

1/2 cup currant jelly

3/4 cup seedless raisins

1 tsp lemon juice

1/4 tsp Worcestershire sauce

In medium saucepan, combine sugar, cornstarch, salt, cloves, and mustard

Gradually add tongue stock, stirring until smooth

Add jelly and raisins

Over medium heat, bring to boiling, stirring

Boil 1 minute, or until jelly is melted and mixture is thickened and translucent

Remove from heat

Stir in lemon juice and Worcestershire

Serve hot, over ham or sliced tongue

Makes about 2-3/4 cups

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