|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 63g||23%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Raisin sauce with baked ham is a tradition in many families, and you might have fond memories of the sauce with an Easter or Christmas dinner. The sweet and sour supporting ingredients of brown sugar, vinegar, and lemon juice are classics, and either apple cider vinegar, white vinegar, or wine vinegar makes an equally delicious sauce. See the recipe variations for more ideas.
Serve the sauce with ham steak, leftover ham, sliced pork roast, or pork chops for a tasty everyday meal; there's no need to wait until the holidays so make any weeknight meal special by cooking our recipe. This raisin sauce can be made up to one day in advance – prepare the sauce as directed, cool off, refrigerate, and reheat until hot and bubbly when needed.
It's ready in 15 minutes, so make the sauce right about when your ham is about to come out of the oven; while the ham rests before carving it, you can finish up this easy sauce and keep it warm until it's time to serve.
- 1/2 cup brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon dry mustard
- 1 tablespoon vinegar
- 1 cup raisins
- 1/4 teaspoon lemon zest (finely grated)
- 2 tablespoons lemon juice
- 1 1/2 cups water
Gather the ingredients.
In a medium saucepan, combine the brown sugar, cornstarch, and dry mustard; stir to blend the dry mixture thoroughly.
Place the pan over medium heat and gradually add the vinegar, raisins, lemon zest, and lemon juice. Add the water to the mixture, stirring constantly until all ingredients are well combined.
Keep stirring until all of the ingredients are thoroughly blended.
Continue cooking the raisin sauce over medium heat, stirring constantly, until it is thick, clear, and bubbly, for at least 10 minutes.
Serve the raisin sauce warm, with sliced ham or pork dishes.
A lemon taken straight out of the fridge can be difficult to juice:
- Before zesting and juicing the lemon, put it in the microwave and cook on 100% power for about 20 seconds.
- Zest the softened lemon and then extract the juice.
Spice up Your Raisin Sauce
To add some new flavors and texture to your sauce, follow one of our suggestions:
- Buttery Sauce: For extra flavor and some shine, add 1 to 2 tablespoons of butter to the sauce as soon as it is removed from the heat. Stir until the butter has melted.
- Citrus Flavor: Replace 1/2 cup of the water with orange or grapefruit juice.
- Apple-Raisin: Sauteé 1/2 to 1 cup of diced apple in a small amount of butter until just tender. Replace half of the water with apple juice or cider and add the diced apple to the sauce along with the raisins.
- Spiced Raisin: Add 1/2 teaspoon of cinnamon, 1/4 teaspoon of ground ginger, and a dash of cloves to the sauce.
- Pineapple-Raisin: Reduce the water to 1 cup and add one 8-ounce can (undrained) of crushed pineapple along with the raisins.
- Rum-Raisin: Stir in 1 teaspoon of rum extract as soon as the sauce is removed from the heat.