I know, two sauces?
Ham just seems to lend itself so graciously to sauces. Just look at Red Eye gravy. Which come to think of it, I need to make again. And tell you about it.
But that's a post for another day.
I love the combination of the salty ham with something sweet. And I don't do enough with Raisins either.
They're great just out of the package, but they seem to take on a new persona when combined with other fruits, such as Apples especially, when you add them to some pork chops for my Danish Pork Chops with Apples and Raisins.
But onto the sauce.
Recipe: Raisin Sauce Yield 2 1/2 cups.
1/2 cup raisins
2 cups water
1/2 cup brown sugar
juice from 1 lemon
Combine the sugar and water in a saucepan, stir to dissolve the sugar, then add the raisins and let it come to a light boil. Turn down the heat, let it simmer for about 10 minutes, turn off the heat and let sit for another 10 minutes or so. This 'plumps' up the raisins. Add the lemon juice, stir to combine, turn the heat back on, and heat up. Serve warm with freshly sliced ham. (the lemon juice 'cuts' the sweetness of the sauce).