Raisin Sauce for Easter Ham
This heirloom recipe for a spicy-sweet sauce is still great after all these years.
By
Ann Limpert
Published Wednesday, May 23, 2007
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.
|
|
Mixologist Will Earls's lemony refresher is perfect for warm-weather mornings.
more
Hot-from-the-fryer morning treats.
more
Hundreds of women and a ’60s theme? This year’s Knock Out gala was the place for sequins, bouffants, and lots of Dolman sleeves.
more
Sonny Jurgensen, Joe Theismann, and Jason Campbell spend an awkward evening together analyzing the Redskins season.
more
|