Homemade Raisin Sauce

We thought we would offer some favorite ways to use Easter ham this week.
I went to high school in a small town in North Texas, and at a community Easter dinner every year; they served this raisin sauce with ham.  Serve it with your baked ham or with ham steak; I browned my Frick's ham steak (from Missouri) in our Mom's cast iron skillet in just a little bacon fat.
I use cook-type clear jel in this recipe if I think I am going to want to reheat it. This is very fast to make, and most cooks will have the basic ingredients in their pantry.  The mustard and vinegar are just enough to keep it from being too sweet.  Quick, tasty, and it makes your meal a little special.
Homemade Raisin Sauce
     ½    cup  Brown Sugar -- Packed - 4 ounces
  2        tablespoons  Cornstarch or Cook-type Clear Jel
  1        teaspoon  Dry Mustard
  1        cup  Water
  ¾-1   cup  Raisins -- 3-4 ounces
  2        tablespoons  Cider Vinegar
  2        tablespoons  Butter
In a saucepan, combine brown sugar, cornstarch and mustard.
Stir in the water and vinegar until blended.
Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in the raisins.
Stir in butter until melted.  Thickens at room temperature.
Serve slightly warm over sliced ham.
Yield:  "1 3/4 cups"

8 Servings

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