Raisin Sauce for Ham

Serves 6-8 – Makes about 1 1/2 cups sauce

SWEETENED VERSION

Raisin Sauce for HamIngredients:
2 tablespoons brown sugar
1/2 teaspoon orange rind, grated
1 teaspoon dry mustard
1 1/2 tablespoons cornstarch
1 cup orange juice
1/3 cup raisins, plumped
1 tablespoon butter
1/2 cup ginger ale

Directions:
1. Place raisins in a cup of water at least 30 minutes before going to step 2
2. Combine brown sugar, orange rind, mustard and cornstarch In a small saucepan
3. Stir in the orange juice
4. Bring to a boil, lower heat to medium low and simmer until the mixture thickens (5-10 minutes). Stir frequently
5. Drain the plumped up raisins and add to the pan. Stir to combine
6. Add the butter and cook another 3-4 minutes. Stir in the ginger ale
7. Remove from heat and spoon over slices of baked or pan-fried ham

UNSWEETENED VERSION

Serves 2 – Makes about 1/2 cup

Ingredients:

1/2 cup orange juice (with pulp, if available, for texture)
2 TBSP Ginger Paste
1 tsp salad mustard
1 TBSP cornstarch
1 TBSP water
2 TBSP salted butter, cold

Directions:
1. Place raisins in a cup of water 30 minutes before going to step 2
2. Combine the orange juice and ginger paste in a small saucepan over medium heat
3. When orange juice is heated through, add in mustard, and stir frequently
4. As mixture begins to bubble, drain the water off the raisins, and add them to the sauce
5. In a small mixing bowl, combine the cornstarch and water; mix to combine; add to sauce
6. Increase heat to medium high and stir very frequently until mixture approaches a boil
7. When the mixture bubbles, remove from heat and stir in cold butter until melted
8. Spoon over the ham as desired

Larry ladles sauce into hotel panUse cold, not softened, butter for pan sauces. Swirling a tablespoon or two of cold butter into a pan sauce right before serving adds richness and body, and gives the sauce a “glossy” appearance. Cut the butter into tablespoon-size chunks so that it melts quickly.

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