HAM SAUCES, GLAZES, GRAVY

SWEET BBQ GLAZE

1/4 cup Apple Jelly
1/4 cup Catsup
1-1/2 teaspoons vinegar
1/2 teaspoon chili powder

Combine ingredients in saucepan. Simmer gently for 10 minutes. Use to glaze ham during last 1/2 hour of baking.

APPLE AND RAISIN SAUCE FOR HAM

1 cup Apple Sauce
1/2 cup Apple Butter
1/2 cup Raisins
1/2 cup Maple Syrup

Combine all the ingredients in a saucepan and simmer until bubbly. Makes 2-1/4 cups of sauce.

BUTTER-MUSTARD SAUCE

2 tablespoons butter
1 tablespoon flour
1 teaspoon salt
1 tablespoon prepared mustard
dash pepper
1 cup milk

In saucepan, melt butter. Blend in the flour, salt, mustard and pepper. Cook until smooth. Remove from heat, stir in milk. Heat to boiling, stirring constantly; boil 1 minute.

HAM GRAVY

After you have finished the ham, remove it from the roasting pan, pour some hot water into the pan and deglaze it, getting all the brown “goody” from it. Pour the liquid into a saucepan. You probably need to have a couple of cups. Combine a couple tablespoons of cornstarch with 1/2 cup cold water and mix until smooth. Stir into the ham broth, stirring constantly. Bring to a boil. It probably won’t need any seasonings.

EASY MUSTARD GLAZE

1/2 cup packed brown sugar
2 tablespoons orange or pineapple juice
1/2 teaspoon dry mustard

Combine sugar, fruit juice, and dry mustard. Spoon over ham 2 or 3 times during the last 30 minutes of baking time. Makes about 1/2 cup glaze.

OLD-FASHIONED HORSERADISH SAUCE

2 tablespoons Butter
2 tablespoons Flour
1 teaspoon Salt
1 teaspoon Prepared Mustard
1/8 teaspoon Nutmeg
dash White Pepper
1 cup Chicken Broth
1 tablespoon Horseradish; drained

In saucepan, melt butter. Blend in the flour, salt, mustard, nutmeg and pepper. Cook until smooth. Remove from heat then stir in the chicken broth. Heat to boiling stirring constantly. Boil for one minute. Stir the horseradish in. Serve with ham.

RAISIN SAUCE 1

1/2 cup brown sugar
1 tablespoon Cornstarch
1 cup Apple Juice
1/2 cup Seedless Raisins
1 tablespoon butter or margarine

In saucepan, combine brown sugar and cornstarch. Blend in apple juice (or cider); stir until smooth. Cook stirring constantly, until clear and thick. Add raisins, cook 10 minutes to plump raisins. Just before serving, stir in butter or margarine.

RAISIN SAUCE 2

1-1/2 cups raisins
1 cup water
1/3 cup brown sugar
1/4 cup vinegar

Put raisins and water in pan. Heat slowly, about 10 minutes to plump raisins. Add sugar and vinegar. Boil slowly about 15 minutes until thickened. Makes 2 cups sauce.

RAISIN SAUCE 3

1-1/2 cups raisins
1/3 cup brown sugar
2 teaspoons prepared mustard
1/2 teaspoon salt
1 tablespoon (or more) vinegar
2 tablespoons cornstarch

Simmer raisins in water to cover for 1 hour. Add mustard, sugar, salt and vinegar. Dissolve cornstarch in small amount of cold water; add to sugar mixture. Bring to a boil, stirring constantly. Serve hot with baked ham.

RAISIN SAUCE 4

1 (10-ounce) jar red currant jelly
1/2 cup golden raisins
1/4 cup butter (you can use margarine if you like)
2 teaspoons lemon juice
1/4 teaspoon ground allspice

Cook all ingredients over medium heat in a saucepan, stirring occasionally until well blended, butter melted and sauce is completely heated through. If this sauce is too thin for your taste, take 1 tablespoon flour and mix with a little of the hot sauce to blend, then add to the whole batch to thicken.

RAISIN SAUCE 5

Mix
1/2 cup brown sugar
1 teaspoon dry mustard
1 Tablespoon flour
Slowly add:
2 Tablespoons vinegar
2 Tablespoons lemon juice
1/4 teaspoon grated lemon peel
1/2 cup water
1/3 cup raisins
Dash nutmeg (optional)

Cook over slow heat until thick, stirring constantly.

YOGURT MINT SAUCE

1/2 cup plain yogurt
2 sprigs fresh mint, chopped
1 teaspoon white sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste

In a small bowl or blender, stir together the yogurt, chopped mint, sugar, salt and cayenne until well blended. Serve immediately or chill for a while to let the flavors come together. Makes 1 cup (2 Servings)

JELLY GLAZE

1 cup Cranberry, currant or other tart jelly

Spread over scored ham during last 1/2 hour of baking.

MARMALADE GLAZE

1/2 cup Orange, Peach or Apricot Marmalade

Brush on ham as glaze last 1/2 hour of baking time.

MILWALUKEE GLAZE

1/2 cup brown sugar
2 tablespoons Prepared Mustard
1/4 cup Beer or Ale

Mix brown sugar with mustard; stir to a paste. Gradually add the beer or ale, stirring until blended. Brush part of the mixture over ham 45 minutes before It is done. Brush frequently with glaze during remaining baking time.

MUSTARD SAUCE FOR HAM

1 (10 ounce) can pineapple tidbits,
drained and juice reserved
2 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon salt
2 tablespoons mustard
12 maraschino cherries, sliced

Combine reserved juice and enough water to make 1 cup. Combine sugar, cornstarch and salt; stir into reserved juice mixture. Cook, stirring, until thick and clear. Add mustard, pineapple and cherries. Serve hot over ham. Yield: 20 servings.