Wednesday, May 18, 2016

Raisin Sauce for Ham

We had a lovely ham a couple weeks ago, I made Carol's Potato Salad to go with it, but I also made some Raisin Sauce along with the special sauce I make for Corned Beef.
Raisin Sauce

I know, two sauces?
Why not?

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).


See.  Simple, easy and oh so very good on ham. 

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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