Good sauce for ham. This recipe is for 16oz of ham.
I recently bought an 8oz thick ham steak and 1/2
of this recipe was the perfect amount for that.

I ate half the other night and the other half
will be late lunch today along with many vegetables
and my last slice of 12 grain bread, toasted and buttered.

Later today, when I make lunch, I'll send a pic.
Interestingly, I was out of lemon when I made this
so I just skipped it this time.
It turned out fantastic anyway. Not sure the
lemon peel and juice is even necessary.

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Raisin sauce for 16oz ham.

Ingredients:
1/2 cup brown sugar
2 tablespoons cornstarch
1 teaspoon dry mustard
1 tablespoon vinegar
1 cup raisins
1/4 teaspoon grated lemon peel
2 tablespoons lemon juice
1 1/2 cups water

Preparation:
Combine brown sugar, cornstarch and dry mustard in a small
saucepan. Place saucepan over medium heat. Slowly add
vinegar, raisins, lemon peel, lemon juice and water. Continue
cooking raisin sauce over medium heat, stirring constantly,
until thick and bubbly. Serve it over ham slices
or bite size chunks.
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On Tue, 22 Oct 2019 09:58:59 -0400, Gary > wrote:

>Good sauce for ham. This recipe is for 16oz of ham.
>I recently bought an 8oz thick ham steak and 1/2
>of this recipe was the perfect amount for that.
>
>I ate half the other night and the other half
>will be late lunch today along with many vegetables
>and my last slice of 12 grain bread, toasted and buttered.
>
>Later today, when I make lunch, I'll send a pic.
>Interestingly, I was out of lemon when I made this
>so I just skipped it this time.
>It turned out fantastic anyway. Not sure the
>lemon peel and juice is even necessary.
>
>-------------------------------------------------------------
>Raisin sauce for 16oz ham.
>
>Ingredients:
> 1/2 cup brown sugar
> 2 tablespoons cornstarch
> 1 teaspoon dry mustard
> 1 tablespoon vinegar
> 1 cup raisins
> 1/4 teaspoon grated lemon peel
> 2 tablespoons lemon juice
> 1 1/2 cups water
>
>Preparation:
>Combine brown sugar, cornstarch and dry mustard in a small
>saucepan. Place saucepan over medium heat. Slowly add
>vinegar, raisins, lemon peel, lemon juice and water. Continue
>cooking raisin sauce over medium heat, stirring constantly,
>until thick and bubbly. Serve it over ham slices
>or bite size chunks.
>--------------------------------------------------------------

That makes a lot of sauce for 1 pound of ham, and adds a tremendous
amount of calories for what's a rather low calorie meat. That raisin
sauce is more appropriate as a topping for vanilla icecream... just
delete the mustard and vinegar.