Post by chief_cook2 on Aug 30, 2005 17:39:52 GMT -6
Raisin Caramel Sauce
Sauces and glazes deliciously enhance the rich flavor of cured ham. The
following glaze makes enough for a 4-pound half-ham; just double the
quantities for a whole ham.
1 cup firmly packed brown sugar
2 tablespoons butter or margarine
2 tablespoons corn syrup
1 cup evaporated milk
1 cup California Golden Raisins
2 tablespoons honey mustard
In a saucepan, over medium heat, stir the sugar, butter, and corn syrup
until the sugar is melted. Add the milk and bring to a boil over high heat,
stirring to dissolve the sugar. Lower the heat and continue to boil for 3 to
4 minutes until the sauce begins to thicken. Remove from the heat. Stir in
the raisins and mustard. Let cool slightly. Serve with ham.
Makes 1-1/2 cups.
Sauces and glazes deliciously enhance the rich flavor of cured ham. The
following glaze makes enough for a 4-pound half-ham; just double the
quantities for a whole ham.
1 cup firmly packed brown sugar
2 tablespoons butter or margarine
2 tablespoons corn syrup
1 cup evaporated milk
1 cup California Golden Raisins
2 tablespoons honey mustard
In a saucepan, over medium heat, stir the sugar, butter, and corn syrup
until the sugar is melted. Add the milk and bring to a boil over high heat,
stirring to dissolve the sugar. Lower the heat and continue to boil for 3 to
4 minutes until the sauce begins to thicken. Remove from the heat. Stir in
the raisins and mustard. Let cool slightly. Serve with ham.
Makes 1-1/2 cups.