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Thread: REC: Raisin Sauce for Ham, Tongue, etc.

  1. #1
    Wayne Boatwright Guest

    Default REC: Raisin Sauce for Ham, Tongue, etc.

    This is my favorite sauce to serve over ham. It's similar to Cumberland
    Sauce. I've been making it exactly this way for decades...


    * Exported from MasterCook *

    Raisin Sauce for Ham

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Robb's Sauces

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 c Brown sugar, firmly packed
    1/2 c Hot water
    1 c Seedless raisins
    2 tb Butter
    4 tb Cider vinegar
    1 1/2 ts Worcestershire sauce
    1/2 ts Salt
    1/8 ts Black pepper, freshly ground
    1/4 ts Ground cloves
    1/8 ts Mace
    1 c Currant jelly

    Simmer the brown sugar and water together for 5 minutes, stirring until
    sugar is dissolved. Add all remaining ingredients, and cook until jelly
    dissolves. Simmer an additional 10 minutes. May be made in advance and
    kept refrigerated until ready for use. Reheat slowly until simmering.


    --
    Wayne Boatwright
    ------------------------------------------------------------------------
    It's bizarre that the produce manager is more important to my
    children's health than the pediatrician. ~Meryl Streep




  2. #2
    Theron Guest

    Default Re: Raisin Sauce for Ham, Tongue, etc.


    "Wayne Boatwright" <[email protected]> wrote in message
    news:[email protected] 5.247...
    > This is my favorite sauce to serve over ham. It's similar to Cumberland
    > Sauce. I've been making it exactly this way for decades...
    >
    >
    > * Exported from MasterCook *
    >
    > Raisin Sauce for Ham
    >
    > Recipe By :
    > Serving Size : 6 Preparation Time :0:00
    > Categories : Robb's Sauces
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > 1 c Brown sugar, firmly packed
    > 1/2 c Hot water
    > 1 c Seedless raisins
    > 2 tb Butter
    > 4 tb Cider vinegar
    > 1 1/2 ts Worcestershire sauce
    > 1/2 ts Salt
    > 1/8 ts Black pepper, freshly ground
    > 1/4 ts Ground cloves
    > 1/8 ts Mace
    > 1 c Currant jelly
    >
    > Simmer the brown sugar and water together for 5 minutes, stirring until
    > sugar is dissolved. Add all remaining ingredients, and cook until jelly
    > dissolves. Simmer an additional 10 minutes. May be made in advance and
    > kept refrigerated until ready for use. Reheat slowly until simmering.
    >
    > Wayne Boatwright
    >

    This looks good. I'd suggest making a ham stock with a shank, or some
    leftover
    ham bone & meat and adding that rather than water. If you do leave out any
    salt.
    Do you ever have to thicken your sauce. If so do you uses cornstarch, or
    roux?
    Actually, with that high a sugar to water ratio, you're making a syrup.
    For the diabetic and metabolic syndrome people one could use
    an artificial sweetener and a thickener.

    Have a great Easter,

    Ed




  3. #3
    Wayne Boatwright Guest

    Default Re: Raisin Sauce for Ham, Tongue, etc.

    On Sun 12 Apr 2009 02:52:34p, Theron told us...

    >
    > "Wayne Boatwright" <[email protected]> wrote in message
    > news:[email protected] 5.247...
    >> This is my favorite sauce to serve over ham. It's similar to Cumberland
    >> Sauce. I've been making it exactly this way for decades...
    >>
    >>
    >> * Exported from MasterCook *
    >>
    >> Raisin Sauce for Ham
    >>
    >> Recipe By :
    >> Serving Size : 6 Preparation Time :0:00
    >> Categories : Robb's Sauces
    >>
    >> Amount Measure Ingredient -- Preparation Method
    >> -------- ------------ --------------------------------
    >> 1 c Brown sugar, firmly packed
    >> 1/2 c Hot water
    >> 1 c Seedless raisins
    >> 2 tb Butter
    >> 4 tb Cider vinegar
    >> 1 1/2 ts Worcestershire sauce
    >> 1/2 ts Salt
    >> 1/8 ts Black pepper, freshly ground
    >> 1/4 ts Ground cloves
    >> 1/8 ts Mace
    >> 1 c Currant jelly
    >>
    >> Simmer the brown sugar and water together for 5 minutes, stirring until
    >> sugar is dissolved. Add all remaining ingredients, and cook until

    jelly
    >> dissolves. Simmer an additional 10 minutes. May be made in advance

    and
    >> kept refrigerated until ready for use. Reheat slowly until simmering.
    >>
    >> Wayne Boatwright
    >>

    > This looks good. I'd suggest making a ham stock with a shank, or some
    > leftover
    > ham bone & meat and adding that rather than water. If you do leave out

    any
    > salt.
    > Do you ever have to thicken your sauce. If so do you uses cornstarch, or
    > roux?
    > Actually, with that high a sugar to water ratio, you're making a syrup.
    > For the diabetic and metabolic syndrome people one could use
    > an artificial sweetener and a thickener.
    >
    > Have a great Easter,


    Thanks, Ed. Using ham stock is a good idea. This time I only have a thick
    ham steak, so unfortunately no shank or ham bone. I'll make a note of that
    for next time.

    Made according to the recipe, the currant jelly provides enough thickening
    on its own. If I weren't using sugar, I would use Splenda and either
    cornstarch or arrowroot for a thickener.

    Happy Easter!

    --
    Wayne Boatwright
    ------------------------------------------------------------------------
    It's bizarre that the produce manager is more important to my
    children's health than the pediatrician. ~Meryl Streep




  4. #4
    Dimitri Guest

    Default Re: Raisin Sauce for Ham, Tongue, etc.


    "Wayne Boatwright" <[email protected]> wrote in message
    news:[email protected] 5.247...
    > This is my favorite sauce to serve over ham. It's similar to Cumberland
    > Sauce. I've been making it exactly this way for decades...
    >
    >
    > * Exported from MasterCook *
    >
    > Raisin Sauce for Ham
    >
    > Recipe By :
    > Serving Size : 6 Preparation Time :0:00
    > Categories : Robb's Sauces
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > 1 c Brown sugar, firmly packed
    > 1/2 c Hot water
    > 1 c Seedless raisins
    > 2 tb Butter
    > 4 tb Cider vinegar
    > 1 1/2 ts Worcestershire sauce
    > 1/2 ts Salt
    > 1/8 ts Black pepper, freshly ground
    > 1/4 ts Ground cloves
    > 1/8 ts Mace
    > 1 c Currant jelly
    >
    > Simmer the brown sugar and water together for 5 minutes, stirring until
    > sugar is dissolved. Add all remaining ingredients, and cook until jelly
    > dissolves. Simmer an additional 10 minutes. May be made in advance and
    > kept refrigerated until ready for use. Reheat slowly until simmering.
    >
    >
    > --
    > Wayne Boatwright



    A CLASSIC.

    Dimitri


  5. #5
    Wayne Boatwright Guest

    Default Re: Raisin Sauce for Ham, Tongue, etc.

    On Mon 13 Apr 2009 10:43:35a, Dimitri told us...

    >
    > "Wayne Boatwright" <[email protected]> wrote in message
    > news:[email protected] 5.247...
    >> This is my favorite sauce to serve over ham. It's similar to Cumberland
    >> Sauce. I've been making it exactly this way for decades...
    >>
    >>
    >> * Exported from MasterCook *
    >>
    >> Raisin Sauce for Ham
    >>
    >> Recipe By :
    >> Serving Size : 6 Preparation Time :0:00
    >> Categories : Robb's Sauces
    >>
    >> Amount Measure Ingredient -- Preparation Method
    >> -------- ------------ --------------------------------
    >> 1 c Brown sugar, firmly packed
    >> 1/2 c Hot water
    >> 1 c Seedless raisins
    >> 2 tb Butter
    >> 4 tb Cider vinegar
    >> 1 1/2 ts Worcestershire sauce
    >> 1/2 ts Salt
    >> 1/8 ts Black pepper, freshly ground
    >> 1/4 ts Ground cloves
    >> 1/8 ts Mace
    >> 1 c Currant jelly
    >>
    >> Simmer the brown sugar and water together for 5 minutes, stirring until
    >> sugar is dissolved. Add all remaining ingredients, and cook until

    jelly
    >> dissolves. Simmer an additional 10 minutes. May be made in advance

    and
    >> kept refrigerated until ready for use. Reheat slowly until simmering.
    >>
    >>
    >> --
    >> Wayne Boatwright

    >
    >
    > A CLASSIC.
    >
    > Dimitri
    >
    >


    Yes, it certainly is, Dimitri. Thanks!

    --
    Wayne Boatwright
    ------------------------------------------------------------------------
    Rice is born in water and must die in wine. ~Italian Proverb




  6. #6
    Dimitri Guest

    Default Re: Raisin Sauce for Ham, Tongue, etc.


    "Wayne Boatwright" <[email protected]> wrote in message
    news:[email protected] 5.250...
    > On Mon 13 Apr 2009 10:43:35a, Dimitri told us...
    >
    >>
    >> "Wayne Boatwright" <[email protected]> wrote in message
    >> news:[email protected] 5.247...
    >>> This is my favorite sauce to serve over ham. It's similar to Cumberland
    >>> Sauce. I've been making it exactly this way for decades...
    >>>
    >>>
    >>> * Exported from MasterCook *
    >>>
    >>> Raisin Sauce for Ham
    >>>
    >>> Recipe By :
    >>> Serving Size : 6 Preparation Time :0:00
    >>> Categories : Robb's Sauces
    >>>
    >>> Amount Measure Ingredient -- Preparation Method
    >>> -------- ------------ --------------------------------
    >>> 1 c Brown sugar, firmly packed
    >>> 1/2 c Hot water
    >>> 1 c Seedless raisins
    >>> 2 tb Butter
    >>> 4 tb Cider vinegar
    >>> 1 1/2 ts Worcestershire sauce
    >>> 1/2 ts Salt
    >>> 1/8 ts Black pepper, freshly ground
    >>> 1/4 ts Ground cloves
    >>> 1/8 ts Mace
    >>> 1 c Currant jelly
    >>>
    >>> Simmer the brown sugar and water together for 5 minutes, stirring until
    >>> sugar is dissolved. Add all remaining ingredients, and cook until

    > jelly
    >>> dissolves. Simmer an additional 10 minutes. May be made in advance

    > and
    >>> kept refrigerated until ready for use. Reheat slowly until simmering.
    >>>
    >>>
    >>> --
    >>> Wayne Boatwright

    >>
    >>
    >> A CLASSIC.
    >>
    >> Dimitri
    >>
    >>

    >
    > Yes, it certainly is, Dimitri. Thanks!
    >
    > --
    > Wayne Boatwright



    A great offset to salty Ham.

    Dimitri


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