If my family has any Eastern traditions, it’s this raisin sauce, which my mother–and her mother in Connecticut–always served alongside a baked ham. The thick, glaze-y sauce, which evolved out of the late-19th- century Fannie Farmer Cookbook (the editors gave it the less-than-evocative title of "Ham Sauce #2," and included Worcestershire sauce in the recipe; for some reason we've always left it out) is aromatic and sweet–the perfect foil for salty ham. In some ways its spoiled me–I won’t eat a spiral-cut slice unless this raisin sauce is served alongside it. Luckily, it only takes ten minutes to make.
Raisin Sauce
1 cup sugar
1/2 cup water
1 10-ounce jar of currant jelly
1 cup raisins
2 tablespoons butter
3 tablespoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground clove
Scant pinch ground mace
Place the sugar and the water in a saucepan over medium-high heat, and cook for 5 minutes to dissolve the sugar, stirring occasionally. Reduce the heat to medium and add the jar of currant jelly. Stir until the jelly melts, about 3 minutes. Stir in the remaining ingredients. Remove the pan from the heat and set aside for 10 minutes so the sauce thickens. Serve with baked ham.