Raisin Sauce for Ham or Pork Loin

(from cokerlj’s recipe box)

This was pretty good used as a glaze on my boiled ham recipe in this book. I actually made with crasins, boiled my ham, pulled out of water, scored top of ham, glazed and placed in a 350 degrees oven for 15-20 minutes.

Source: Vasek Family Cookbook, Olga Motl

Categories: Easter, Pork, Sauce

Ingredients

  • 1/2 cup brown sugar
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 tablespoons flour
  • 1/2 cup raisins (or craisins, I liked the craisins for the pretty color and slight sweet-tart taste)
  • 1/4 cup vinegar
  • 1 3/4 cup water

Directions

  1. NOTE: I would use golden raisins or craisins could be used to give a totally different flavor and color. I used the craisins!

  2. Combine dry ingredients in top of double boiler, add vinegar and water. (I saw no need to put in double boiler, I just cooked on top of stove stirring so it wouldn’t burn.)

  3. Cook 20 minutes over boiling water. (I didn’t think it was thick enough, so after the 20 minutes I placed directly on low flame and brought to a low boil, stirring constantly and cooked for an additional 2 minutes.)

  4. I boil my ham, then remove from water, drain. Then score the top and pour or brush glaze over top then place in oven to set glaze and slightly brown.

  5. Makes 2 cups sauce.

Email to a friend | Print this recipe | Back