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, New Years Day, 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
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NOTE: I would use golden raisins or craisins could be used to give a totally different flavor and color. I used the craisins!
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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.)
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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.)
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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.
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Makes 2 cups sauce.