EASY RAISIN SAUCE FOR HAM
This recipe came from my mother. Has always been one of my favorites! VERY easy...and inexpensive too! This is wonderful added to the top of the ham the last 30 minutes of the cooking time, or you can simply serve it with the ham in a small bowl. I hope you enjoy it.
Provided by LISA34LISA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Bring water to a boil in a saucepan.
- Stir raisins into water, reduce heat to medium, and boil until very tender, about 5 minutes.
- Whisk brown sugar, cornstarch, and salt into raisin mixture and simmer until thickened, about 10 minutes.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 20.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 5.4 mg, Sugar 16.9 g
RAISIN SAUCE FOR BAKED HAM
Steps:
- Serve the raisin sauce warm, with sliced ham or other pork dishes, and enjoy.
Nutrition Facts : Calories 111 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 7 mg, Sugar 23 g, Fat 0 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
RAISIN SAUCE FOR HAM
Excellent with your holiday ham. Try mustard sauce alongside as well.
Provided by TerryWilson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Heat brown sugar, cornstarch, and dry mustard in a 1-quart saucepan over medium heat and stir until sugar dissolves, 3 to 5 minutes.
- Gradually stir water and lemon juice into brown sugar mixture.
- Stir raisins into mixture and bring to a boil, stirring constantly, about 5 minutes.
Nutrition Facts : Calories 83 calories, Carbohydrate 21.4 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.5 g, Sodium 5 mg, Sugar 17.1 g
RAISIN SAUCE FOR HAM
The raisins cook up plump and soft in this savory golden sauce that will dress up ham for Easter dinner or anytime. A tart hint of lemon balances the fruit's sweetness. You can mix up this delicious accompaniment in minutes. -Lavonne Hartel Williston, North Dakota
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a saucepan, combine brown sugar, cornstarch and mustard. Stir in the water, raisins, vinegar, lemon juice and zest until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm over sliced ham.
Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 36mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
HAM BRAISED WITH MAPLE RAISIN SAUCE
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Put ham cut side down in a large deep heavy pot (about 10 quarts) and add water and syrup.
- Bring liquid to a boil, then reduce heat to low and gently simmer ham, covered, until tender, 2 to 2 1/2 hours. Uncover and cool slightly.
- Preheat oven to 350°F.
- When ham is cool enough to handle, remove from pot, reserving cooking liquid, then cut off any rind and excess fat, leaving a thin layer. Transfer ham to a roasting pan.
- Whisk together sugar, mustard, apple juice, and ground cloves, if using, in a bowl, then spoon over ham. Add raisins and 1 cup reserved cooking liquid to roasting pan and bake in middle of oven, basting occasionally, until ham is glazed and juices are bubbling, 30 to 40 minutes. Serve warm or at room temperature.
STUFFED HAM, SOUTHERN MARYLAND STYLE
There are as many recipes for southern Maryland stuffed ham as there are families in St. Mary's County. It shows up on Christmas and Easter tables, and at almost every community fund-raising supper. This recipe, compiled from cooks whose families have been making it for generations, uses raw stuffing and is spiced with plenty of black and red pepper. Because the ham boils for so long, the spiciness will mellow. The most challenging part is the finding the ham itself. Corned hams - which are simply fresh hams that have been cured in salt or brine - aren't usually in the grocery meat case, and butchers will often require advance orders. Corning your own fresh ham is not hard, but it can take several days and turns this into even more of a project.
Provided by Kim Severson
Categories dinner, lunch, meat, project, main course
Time 5h30m
Yield 8 to 12 servings, plus leftovers
Number Of Ingredients 12
Steps:
- If corning the ham: Cut slits about 3 inches deep in a few places around the bone. Push salt into the incisions and, with a light hand, rub salt all over the surface of the ham. Reserve any remaining salt to rub into the ham as it corns, adding more if needed later in the process. Place the ham in a nonreactive pan, cover tightly with plastic wrap and then aluminum foil and place it in refrigerator for a week. Unwrap and turn it every couple of days, sprinkling with more reserved salt and pouring off any juice that collects each time. Rewrap. The day before you are going to stuff the ham, rinse off the salt and soak the ham overnight in cold water in the refrigerator.
- Make the stuffing: The goal is to chop all the vegetables so the pieces are small and relatively uniform in size. Begin by chopping the cabbage. A food processor with a shredding blade is helpful. Place the cabbage in a large pan or bowl. Remove large stems from the kale and other greens, if you are using them, and chop. (Tip: Freeze cleaned, whole kale leaves overnight in plastic bags, then break up the frozen leaves while still in the bag and add to the stuffing mixture.) Chop the yellow onions and scallions, and add them to the cabbage and kale.
- Mix the vegetables well and add the spices. Mix again. (Your hands will work best for this, but wear gloves if your skin is sensitive to pepper.) Taste the stuffing and adjust, adding more cayenne or red-pepper flakes for a more intense spiciness. Keep in mind that the long boiling time will soften the heat.
- Stuff the ham: Remove the bone, or have the butcher remove it for you. The ham should be almost butterflied. Add the bone to a pot large enough to hold the ham, fill with enough water to cover it and begin to heat the water to a boil.
- While the water heats, set the ham on a sheet pan and cut slits about 3 inches long and 2 inches deep in a few places to make pockets, being careful not to slice through the meat completely. The number of slits will depend on the size of the ham. The goal is an even distribution of stuffing. Pack the slits tightly with stuffing, and add stuffing to the center of the ham where the bone was. Close the ham and secure it with kitchen string.
- Prepare a large square of cheesecloth at least 3 layers thick. Spoon a layer of stuffing over the cheesecloth and set the ham on it. Pack more stuffing on the top and sides of the ham. Gather the corners of the cheesecloth to the top and twist tightly to form a compact package. Tie the top tightly with string.
- Lower the ham into boiling water, reduce heat to a simmer and add any juice that has collected from the stuffing. Skim any foam that rises. Cook, covered, for about 15 minutes per pound, or until the internal temperature reaches 165 degrees.
- Turn off the heat and let the ham cool slightly in the water, about an hour. (Old-timers simply put the whole pot on the porch overnight if the weather was cool, or left it on the stove until completely cooled.) Drain the ham in a colander and refrigerate for at least 6 hours or overnight. Remove the cheesecloth and string, and reserve any stuffing around the ham.
- To serve, slice the ham across the grain, so each slice contains stuffing and meat. Pile additional stuffing around the slices. The ham can be reheated, but more often it is served cold.
Nutrition Facts : @context http, Calories 893, UnsaturatedFat 28 grams, Carbohydrate 35 grams, Fat 48 grams, Fiber 6 grams, Protein 79 grams, SaturatedFat 16 grams, Sodium 4752 milligrams, Sugar 7 grams
RAISIN SAUCE FOR HAM II
A Sauce my Gran used to make, and I now make it for my Grandchildren - been a family fave forever! Serve hot over baked ham.
Provided by Rayna Jordan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 28m
Yield 12
Number Of Ingredients 8
Steps:
- In a saucepan, stir together brown sugar, cornstarch and mustard powder. Slowly stir in vinegar, then add raisins, lemon zest, lemon juice and water. Cook over medium heat, stirring frequently, until mixture comes to a boil.
Nutrition Facts : Calories 59.9 calories, Carbohydrate 15.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 3.8 mg, Sugar 5.9 g
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