Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Raisin Sauce (Ham Glaze)
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- #59923
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 cup raisins
1 3/4 cup water
1/3 cup brown sugar
1 1/2 tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon dry mustard
1/4 teaspoon salt
1 tablespoon vinegar
directions
Boil raisins in water for 5 minutes. Add sugar mixed with cornstarch, spices, mustard and salt. Cook, stirring until thickened. Blend in the vinegar. Brush 1/2 cup on ham during last hour of baking.
Serve hot on sliced ham.
added by
luckytrim
nutrition data
28 calories, 0 grams fat, 7 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
March 25, 2008
This glaze is incredible!! I took a fully cooked smoked ham- bone in. Stuck it cut side down in a roaster, covered. Added a half inch of water and baked it for 1 1/2 hrs at 300 degrees till it was around 120 degrees. Made the glaze as shown-took 6 min and no effort. Spooned and brushed the glaze on the ham covered it back up and baked and basted it a couple times till it was good and hot all the way through 150 or 160. It was as moist and tender as we've ever had and the glaze adds a deep sophisticated flavor. Only slightly sweet but rich. Everybody is still raving.. Thanks to this recipe's creater. Will keep this one forever!!!!
March 22, 2008
This is a stunningly good basic recipe! I added 1/2 cup orange marmelade and 1/2 cup white corn syrup to the mixture after adding the vinegar. This gave a softer, and smoother texture, slightly sweeter, with the subtle aroma of the orange citrus. I had doubled the recipe to make enough for 2 pre-cooked full shank bone-in hams for our parish Christmas Eve reception. After scoring each ham, I wrapped the glaze slathered meats in heavy duty foil instead of waiting to glaze during cooking. I decided on this because the hams are already fully cooked and I wanted the glaze flavors to really permeate the meat before heating. During the service in Chapel I put the foil wrapped hams in the kitchen oven on low heat, about 225F. By the time the Service was over the hams were heated to perfection. I put the remaining glaze in a bowl with a small ladle which allowed people to add more sauce to their portion if so desired. The reviews I received were Fantastic!! Everyone loved it and I gave this site full credit. BRAVO!!