It's been a couple of years since I posted this, but I thought those of you
who are having baked ham for Christmas might enjoy it. It was my mother's
favorite recipe for a raisin sauce.

Mom's birthday was yesterday. She would have been 95.

It's been commented before that this sauce doesn't contain dry mustard as
many raisin sauces do. Well, this one doesn't.

Raisin Sauce for Ham

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : 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
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 12(XII)/17(XVII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 2hrs 46mins
************************************************** **********************
Sex between a man and a woman can be wonderful, provided you get
between the right man and the right woman.
************************************************** **********************

Wayne Boatwright > wrote in
5.247:

> It's been a couple of years since I posted this, but I thought those
> of you who are having baked ham for Christmas might enjoy it. It was
> my mother's favorite recipe for a raisin sauce.
>
> Mom's birthday was yesterday. She would have been 95.
>
> It's been commented before that this sauce doesn't contain dry mustard
> as many raisin sauces do. Well, this one doesn't.
>
> Raisin Sauce for Ham
>


(snipped and saved)

Thanks Wayne!!

The SO and I were only just talking last night that it's getting close
to buying a ham time.

She was supposed to be getting from (as some sort of incentive!!) from
work, but it still hasn't appeared.


But I always bake my Christmas ham anyways, and I was getting a bit jack
of the 'usual' condiments, so this one is going to be making an
appearance in the Lucas household this year :-)

Already got all the ingredients in the pantry, too!!


--
Peter Lucas
Brisbane
Australia

Mi b'aill docha basaich air m' ris, sin mair air m'glun.

On Thu, 18 Dec 2008 04:28:26 +0000 (UTC), in rec.food.cooking an imposter
wrote:

Yet another FORGERY

On Thu, 18 Dec 2008 04:20:34 GMT, Wayne Boatwright
> wrote:

>Mom's birthday was yesterday. She would have been 95.

Hugs,
Carol

On Wed 17 Dec 2008 11:12:25p, Damsel in dis Dress told us...

> On Thu, 18 Dec 2008 04:20:34 GMT, Wayne Boatwright
> > wrote:
>
>>Mom's birthday was yesterday. She would have been 95.
>
> Hugs,
> Carol
>

Thanks, Carol. You're a sweetheart.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 12(XII)/17(XVII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 48mins
************************************************** **********************
Reason bagpipes have bags: to keep the cat from escaping.
************************************************** **********************

Honestly, Wayne.... I've heard of it, but I can't imagine raisins with
ham - let alone in a sauce. Is this a southern thing?

:|
`````````

On Thu, 18 Dec 2008 04:20:34 GMT, Wayne Boatwright
> wrote:

>It's been a couple of years since I posted this, but I thought those of you
>who are having baked ham for Christmas might enjoy it. It was my mother's
>favorite recipe for a raisin sauce.
>
>Mom's birthday was yesterday. She would have been 95.
>
>It's been commented before that this sauce doesn't contain dry mustard as
>many raisin sauces do. Well, this one doesn't.
>
> Raisin Sauce for Ham
>
>Recipe By :
>Serving Size : 6 Preparation Time :0:00
>Categories : 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.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Wed 17 Dec 2008 11:22:51p, sf told us...

> Honestly, Wayne.... I've heard of it, but I can't imagine raisins with
> ham - let alone in a sauce. Is this a southern thing?
>
>:|
> `````````

I suppose it's prevalent in the South. Everyone I know down there serves
some version of it with ham. The sauce is served hot, but often over room
temperature ham. The flavor is always sweet/sour, regardless of the other
ingredients.

This particular version is much like Cumberland Sauce.

Remember, too, that real southern ham is not "sweet" like the typical
sugar-cured, maple-cured, etc., hams available elsewhere. A southern
country ham is salt-cured and smoked.

>
> On Thu, 18 Dec 2008 04:20:34 GMT, Wayne Boatwright
> > wrote:
>
>>It's been a couple of years since I posted this, but I thought those of
>>you who are having baked ham for Christmas might enjoy it. It was my
>>mother's favorite recipe for a raisin sauce.
>>
>>Mom's birthday was yesterday. She would have been 95.
>>
>>It's been commented before that this sauce doesn't contain dry mustard
>>as many raisin sauces do. Well, this one doesn't.
>>
>> Raisin Sauce for Ham
>>
>>Recipe By :
>>Serving Size : 6 Preparation Time :0:00
>>Categories : 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
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 12(XII)/17(XVII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 29mins
************************************************** **********************
Down with ignurance!
************************************************** **********************

On Thu, 18 Dec 2008 06:38:04 GMT, Wayne Boatwright
> wrote:

>I suppose it's prevalent in the South. Everyone I know down there serves
>some version of it with ham. The sauce is served hot, but often over room
>temperature ham. The flavor is always sweet/sour, regardless of the other
>ingredients.
>
>This particular version is much like Cumberland Sauce.
>
Room temperature ham.... ok. I think I'll try to make a small amount
before this Honey Baked is finished (we're scarfing it down in spite
of my earlier hesitation - it was way too long between hams, I guess).
I wanted ham for New Years Eve. I was thinking about make your own
sandwiches, but maybe a sauce for those who don't want a sandwich will
hit the spot.

>Remember, too, that real southern ham is not "sweet" like the typical
>sugar-cured, maple-cured, etc., hams available elsewhere. A southern
>country ham is salt-cured and smoked.

I've had Smithfield. They're salty... even after soaking.

thanks


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:
> Honestly, Wayne.... I've heard of it, but I can't imagine raisins with
> ham - let alone in a sauce. Is this a southern thing?
>
The people who introduced me to it years ago were from long generations
of Michiganers.

On Dec 18, 12:22*am, sf > wrote:
> Honestly, Wayne.... I've heard of it, but I can't imagine raisins with
> ham - let alone in a sauce. *Is this a southern thing?
>
> :|
> `````````
>
> On Thu, 18 Dec 2008 04:20:34 GMT, Wayne Boatwright
>
>
>
>
>
> > wrote:
> >It's been a couple of years since I posted this, but I thought those of you
> >who are having baked ham for Christmas might enjoy it. *It was my mother's
> >favorite recipe for a raisin sauce.
>
> >Mom's birthday was yesterday. *She would have been 95.
>
> >It's been commented before that this sauce doesn't contain dry mustard as
> >many raisin sauces do. *Well, this one doesn't.
>
> > * * * * * * * * * * * * * Raisin Sauce for Ham
>
> >Recipe By * * :
> >Serving Size *: 6 * * Preparation Time :0:00
> >Categories * *: 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.
>
> --
> I never worry about diets. The only carrots that
> interest me are the number of carats in a diamond.
>
> Mae West- Hide quoted text -
>
> - Show quoted text -

I'm in Iowa, and we had it when I was young. More likely, some ethnic
thing. My Iowa grandparents were German-descent.

N.

On Thu 18 Dec 2008 08:25:20a, Nancy2 told us...

> On Dec 18, 12:22*am, sf > wrote:
>> Honestly, Wayne.... I've heard of it, but I can't imagine raisins with
>> ham - let alone in a sauce. *Is this a southern thing?
>>
>> :|
>> `````````
>>
>> On Thu, 18 Dec 2008 04:20:34 GMT, Wayne Boatwright
>>
Hospodi pomiluj!
>>
>>
>>
>>
>> > wrote:
>> >It's been a couple of years since I posted this, but I thought those of
> you
>> >who are having baked ham for Christmas might enjoy it. *It was my moth
> er's
>> >favorite recipe for a raisin sauce.
>>
>> >Mom's birthday was yesterday. *She would have been 95.
>>
>> >It's been commented before that this sauce doesn't contain dry mustard
a
> s
>> >many raisin sauces do. *Well, this one doesn't.
>>
>> > * * * * * * * * * * * * * Raisin Sauce for Ha
> m
>>
>> >Recipe By * * :
>> >Serving Size *: 6 * * Preparation Time :0:00
>> >Categories * *: 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 un
> til
>> > *sugar is dissolved. *Add all remaining ingredients, and cook until
> jelly
>> > *dissolves. *Simmer an additional 10 minutes. *May be made in adv
> ance and
>> > *kept refrigerated until ready for use. *Reheat slowly until simmer
ing.
>>
>> --
>> I never worry about diets. The only carrots that
>> interest me are the number of carats in a diamond.
>>
>> Mae West- Hide quoted text -
>>
>> - Show quoted text -
>
> I'm in Iowa, and we had it when I was young. More likely, some ethnic
> thing. My Iowa grandparents were German-descent.
>
> N.
>

Hard to say, Nancy. I have seen it many places, but it may be more common
in the South. My grandparents were of French and English descent.
Cumberland sauce, which is a close relative of this, is an English sauce
served with various meatns, including game.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/18(XVIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
6dys 14hrs 43mins
************************************************** **********************
I think -- but I'm still not convinced I am.
************************************************** **********************

On Thu, 18 Dec 2008 07:25:20 -0800 (PST), Nancy2
> wrote:

>I'm in Iowa, and we had it when I was young. More likely, some ethnic
>thing. My Iowa grandparents were German-descent.

OK, I get it. I don't have any Germans, Irish or Italians in my
background so much of what is comfort food here is unknown by me. My
mother was a grown up picky eater, so if she didn't like it - I never
tasted it until I was a late teen to adult.

Some things are just too gross for me to even think about - like head
cheese (which is more than likely the inspiration for square loaf deli
ham).


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:

>> I'm in Iowa, and we had it when I was young. More likely, some ethnic
>> thing. My Iowa grandparents were German-descent.
>
> OK, I get it. I don't have any Germans, Irish or Italians in my
> background so much of what is comfort food here is unknown by me. My
> mother was a grown up picky eater, so if she didn't like it - I never
> tasted it until I was a late teen to adult.

You never ate at any one else's house? No family friends or relatives
who made things your mom didn't?

In article >,
sf > wrote:

> Honestly, Wayne.... I've heard of it, but I can't imagine raisins with
> ham - let alone in a sauce. Is this a southern thing?

Sweet stuff with ham is pretty darn common. They are often glazed with
honey, brown sugar or fruit jams. Sometimes pineapple or maraschino
cherries are attached.

My family didn't have a lot of money when we were kids. When my parents
splurged on a nice dinner, they usually splurged on a babysitter also.
I remember eating at a nice place once with lots of relatives. I
ordered ham and it came with a little raisin sauce. I liked it quite
well. I made raisin sauce once to go with ham. I didn't use a recipe.
It was raisins, thickener, liquid, spices and rum. It was OK. I'll try
it again some time. Maybe I'll use Wayne's recipe, with a little "M"
powder (when my wife isn't looking) and some rum.

--
Dan Abel
Petaluma, California USA

On Thu 18 Dec 2008 10:03:19a, Dan Abel told us...

> In article >,
> sf > wrote:
>
>> Honestly, Wayne.... I've heard of it, but I can't imagine raisins with
>> ham - let alone in a sauce. Is this a southern thing?
>
> Sweet stuff with ham is pretty darn common. They are often glazed with
> honey, brown sugar or fruit jams. Sometimes pineapple or maraschino
> cherries are attached.
>
> My family didn't have a lot of money when we were kids. When my parents
> splurged on a nice dinner, they usually splurged on a babysitter also.
> I remember eating at a nice place once with lots of relatives. I
> ordered ham and it came with a little raisin sauce. I liked it quite
> well. I made raisin sauce once to go with ham. I didn't use a recipe.
> It was raisins, thickener, liquid, spices and rum. It was OK. I'll try
> it again some time. Maybe I'll use Wayne's recipe, with a little "M"
> powder (when my wife isn't looking) and some rum.
>

The rum addition sounds good, Dan. Pardon my stupidity, but what is "M"
powder?

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/18(XVIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
6dys 13hrs 52mins
************************************************** **********************
Why, no . . . Have *you* ever snorted laser toner?
************************************************** **********************

In article 0>,
Wayne Boatwright > wrote:

> On Thu 18 Dec 2008 10:03:19a, Dan Abel told us...

> > Sweet stuff with ham is pretty darn common. They are often glazed with
> > honey, brown sugar or fruit jams. Sometimes pineapple or maraschino
> > cherries are attached.
> >
> > My family didn't have a lot of money when we were kids. When my parents
> > splurged on a nice dinner, they usually splurged on a babysitter also.
> > I remember eating at a nice place once with lots of relatives. I
> > ordered ham and it came with a little raisin sauce. I liked it quite
> > well. I made raisin sauce once to go with ham. I didn't use a recipe.
> > It was raisins, thickener, liquid, spices and rum. It was OK. I'll try
> > it again some time. Maybe I'll use Wayne's recipe, with a little "M"
> > powder (when my wife isn't looking) and some rum.
> >
>
> The rum addition sounds good, Dan. Pardon my stupidity, but what is "M"
> powder?

(Dan looks over his right shoulder, then the left, then down the hall
and then outside to make sure his wife isn't around. It's mustard
powder, and my wife hates mustard. I know I could sneak a little in and
she wouldn't notice, but it couldn't actually be listed in the recipe,
or she wouldn't even try it.)

--
Dan Abel
Petaluma, California USA

On Thu 18 Dec 2008 12:56:26p, Dan Abel told us...

> In article 0>,
> Wayne Boatwright > wrote:
>
>> On Thu 18 Dec 2008 10:03:19a, Dan Abel told us...
>
>> > Sweet stuff with ham is pretty darn common. They are often glazed
>> > with honey, brown sugar or fruit jams. Sometimes pineapple or
>> > maraschino cherries are attached.
>> >
>> > My family didn't have a lot of money when we were kids. When my
>> > parents splurged on a nice dinner, they usually splurged on a
>> > babysitter also. I remember eating at a nice place once with lots of
>> > relatives. I ordered ham and it came with a little raisin sauce. I
>> > liked it quite well. I made raisin sauce once to go with ham. I
>> > didn't use a recipe. It was raisins, thickener, liquid, spices and
>> > rum. It was OK. I'll try it again some time. Maybe I'll use
>> > Wayne's recipe, with a little "M" powder (when my wife isn't looking)
>> > and some rum.
>> >
>>
>> The rum addition sounds good, Dan. Pardon my stupidity, but what is
>> "M" powder?


>
> (Dan looks over his right shoulder, then the left, then down the hall
> and then outside to make sure his wife isn't around. It's mustard
> powder, and my wife hates mustard. I know I could sneak a little in and
> she wouldn't notice, but it couldn't actually be listed in the recipe,
> or she wouldn't even try it.)
>

ROTF! I have a similar problem at home. I have to sneak ingredients into
things. There's another raisin sauce recipe that I do put dry mustard in,
but for some reason I've never put it in this one. I should try it.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/18(XVIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
6dys 10hrs 46mins
************************************************** **********************
The will to win is worthless if you don't get paid for it. --Reggie
Jackson
************************************************** **********************

On Thu, 18 Dec 2008 09:03:19 -0800, Dan Abel > wrote:

>Sweet stuff with ham is pretty darn common. They are often glazed with
>honey, brown sugar or fruit jams. Sometimes pineapple or maraschino
>cherries are attached.

I have added ground cloves to orange juice concentrate and put that on
ham before baking. It was 'licious!

Carol

Wayne Boatwright wrote:
> It's been a couple of years since I posted this, but I thought those of you
> who are having baked ham for Christmas might enjoy it. It was my mother's
> favorite recipe for a raisin sauce.
>
> Mom's birthday was yesterday. She would have been 95.
>
> It's been commented before that this sauce doesn't contain dry mustard as
> many raisin sauces do. Well, this one doesn't.
>
> Raisin Sauce for Ham
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories : 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.
>
>
I'll have to save this, along with your comments. Want to add
your mother's name? (Well, maybe you would just want to add her
FIRST name....) I love the idea of recipes as tributes to folks
who have passed away.

Also: <<<<<Wayne>>>>>, because no matter how long it has been, it
still hurts.

--
Jean B.

On Thu 18 Dec 2008 07:11:19a, Jean B. told us...

> Wayne Boatwright wrote:
>> It's been a couple of years since I posted this, but I thought those of
>> you who are having baked ham for Christmas might enjoy it. It was my
>> mother's favorite recipe for a raisin sauce.
>>
>> Mom's birthday was yesterday. She would have been 95.
>>
>> It's been commented before that this sauce doesn't contain dry mustard
>> as many raisin sauces do. Well, this one doesn't.
>>
>> Raisin Sauce for Ham
>>
>> Recipe By :
>> Serving Size : 6 Preparation Time :0:00
>> Categories : 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.
>>
Hospodi pomiluj!
>>
> I'll have to save this, along with your comments. Want to add
> your mother's name? (Well, maybe you would just want to add her
> FIRST name....) I love the idea of recipes as tributes to folks
> who have passed away.

My mother always went by her middle name, which was "Addine". Thanks for
thinking of that, Jean.

>
> Also: <<<<<Wayne>>>>>, because no matter how long it has been, it
> still hurts.
>

And thanks for the hugs, too, Jean. It does still hurt.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/18(XVIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
6dys 14hrs 47mins
************************************************** **********************
'Glory is fleeting, but obscurity is forever.' - Napoleon Bonaparte
************************************************** **********************

Wayne Boatwright wrote:
> On Thu 18 Dec 2008 07:11:19a, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> It's been a couple of years since I posted this, but I thought those of
>>> you who are having baked ham for Christmas might enjoy it. It was my
>>> mother's favorite recipe for a raisin sauce.
>>>
>>> Mom's birthday was yesterday. She would have been 95.
>>>
>>> It's been commented before that this sauce doesn't contain dry mustard
>>> as many raisin sauces do. Well, this one doesn't.
>>>
>>> Raisin Sauce for Ham
>>>
>>> Recipe By :
>>> Serving Size : 6 Preparation Time :0:00
>>> Categories : 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.
>>>
> Hospodi pomiluj!
>> I'll have to save this, along with your comments. Want to add
>> your mother's name? (Well, maybe you would just want to add her
>> FIRST name....) I love the idea of recipes as tributes to folks
>> who have passed away.
>
> My mother always went by her middle name, which was "Addine". Thanks for
> thinking of that, Jean.
>
>> Also: <<<<<Wayne>>>>>, because no matter how long it has been, it
>> still hurts.
>>
>
> And thanks for the hugs, too, Jean. It does still hurt.
>
I know. And I'll add your mother's name to the recipe.

--
Jean B.

On Thu 18 Dec 2008 06:21:44p, Jean B. told us...

> Wayne Boatwright wrote:
>> On Thu 18 Dec 2008 07:11:19a, Jean B. told us...
>>
>>> Wayne Boatwright wrote:
>>>> It's been a couple of years since I posted this, but I thought those
of
>>>> you who are having baked ham for Christmas might enjoy it. It was my
>>>> mother's favorite recipe for a raisin sauce.
>>>>
>>>> Mom's birthday was yesterday. She would have been 95.
>>>>
>>>> It's been commented before that this sauce doesn't contain dry mustard
>>>> as many raisin sauces do. Well, this one doesn't.
>>>>
>>>> Raisin Sauce for Ham
>>>>
>>>> Recipe By :
>>>> Serving Size : 6 Preparation Time :0:00
>>>> Categories : 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.
>>>>
>> Hospodi pomiluj!
>>> I'll have to save this, along with your comments. Want to add
>>> your mother's name? (Well, maybe you would just want to add her
>>> FIRST name....) I love the idea of recipes as tributes to folks
>>> who have passed away.
>>
>> My mother always went by her middle name, which was "Addine". Thanks
for
>> thinking of that, Jean.
>>
>>> Also: <<<<<Wayne>>>>>, because no matter how long it has been, it
>>> still hurts.
>>>
>>
>> And thanks for the hugs, too, Jean. It does still hurt.
>>
> I know. And I'll add your mother's name to the recipe.
>

Thank you, Jean. I really appreciate that. I'll be gone from r.f.c. for a
while, but please feel free to email me if you wish.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/18(XVIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
6dys 5hrs 13mins
************************************************** **********************
The largest credit card transaction ever was when Eli Broad of Los
Angeles, CA put 2.5 million dollars on his American Express card in
order to buy a painting titled 'I . . . I'm Sorry' by Roy

Wayne Boatwright wrote:
> Thank you, Jean. I really appreciate that. I'll be gone from r.f.c. for a
> while, but please feel free to email me if you wish.

Take care, we will miss you.


Becca

On Dec 17, 10:20*pm, Wayne Boatwright >
wrote:
> It's been a couple of years since I posted this, but I thought those of you
> who are having baked ham for Christmas might enjoy it. *It was my mother's
> favorite recipe for a raisin sauce.


I love raisin sauce with ham - also love raisin pie - but I'm alone
among barbarians, in my family ;-)

N.

On Thu 18 Dec 2008 08:24:28a, Nancy2 told us...

> On Dec 17, 10:20*pm, Wayne Boatwright >
> wrote:
>> It's been a couple of years since I posted this, but I thought those of
y
> ou
>> who are having baked ham for Christmas might enjoy it. *It was my mothe
> r's
>> favorite recipe for a raisin sauce.
>
>
> I love raisin sauce with ham - also love raisin pie - but I'm alone
> among barbarians, in my family ;-)
>
> N.
>

Raisin Pie, also known in some circles as "Funeral Pie". I love it, too.
I also love Raisin Sour Cream Pie.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/18(XVIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
6dys 14hrs 45mins
************************************************** **********************
Maximum capacity eight persons.
************************************************** **********************