| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1215.1 | Raisin Sauce | MBEZZL::PHILPOT | | Thu Jun 16 1988 16:13 | 22 |
| Mix:
1/2 cup brown sugar
1 tsp dry mustard
2 tbsp cornstarch
Slowly add:
2 tbsp vinegar
2 tbsp lemon juice
1/2 tsp grated lemon rind
1 1/2 cups water
1/2 cup seedless raisins
Stir over low heat until thick.
I've made this plenty of times, but can't tell you how it tastes
because I like my ham plain. But I do know that my husband won't
eat ham without it. (I had to get the recipe from his mother when
we got married!)
Lynne
|
| 1215.2 | heres another | SALEM::MEDVECKY | | Mon Jun 27 1988 12:48 | 11 |
| My wife makes a raisin sause but Im not into it because its too
sweet for me....dont know the proportions because she never measures
but first you have to soak the raisins overnight, or simmer them
in water for 30 minutes to get them nice and soft/puffy.
Then in a seperate bowl mix brown sugar, cup or so depending on
how much your making, with orange juice....add some corn
starch, simmer, put raisins back in and simmer until desired
thickness....
Rick
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| 1215.3 | BAKED HAM with SIMPLE GLAZE | GIGI::BOHEN | | Tue Jul 05 1988 16:14 | 27 |
| For a simple but good glaze on a baked ham:
(sorry no exact measurements...but none are necessary -- really!)
Can of sliced pineapple
brown sugar
whole cloves (can substitute ground cloves)
Score the ham with a knife in a criss-cross fashion (just piercing
the top about 1/8 inch deep... should look like big "X"s)
Drain pineapple slices SAVING the JUICE.
Place whole cloves into ham where the criss-crosses cross -- press
into ham.
Place pineapple slices on ham & secure with toothpicks (wooden)
Mix leftover pineapple juice with a few tablespoons (I use 3 to
5) of brown sugar (depends on amount of juice and your taste).
Pour over ham. Bake in oven
Baste often.
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| 1215.4 | Marmalade and rum glaze for ham | SKITZD::WILDE | Time and Tide wait for Norman | Tue Jul 05 1988 16:36 | 13 |
| Ham glaze with more complex favor:
1 jar GOOD English Marmalade heated in saucepan with 3 heaping tablespoons
mustard (dijon is good if you like a bit of a bite)...when warm and blended,
stir in a good shot of Meyers Rum (special flavor - I use this specific brand).
If this is too thin, you can add 1 heaping teaspoon cornstarch mixed to
a thin paste with water - then stir into the glaze mix while heating
until the glaze turns from white to clear again.
Spread liberally on ham the last 35 minutes of cooking....
Bon Apetit!
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