|The Country Ham Book|
|by Elaine J. Harvell|
Good country ham is a delicacy that deserves to be in gourmet company. Dry cured with salt and other natural ingredients and aged to a rich intens...
Results 1 - 10 of 184 for sauce for baked ham
Combine jelly, juices, ... Bring to a boil. Add the orange slices and simmer for 5 minutes. Serve warm. This sauce can be refrigerated for several days.
Mix dry ingredients. Add raisins, vinegar, and water; cook to syrup.
When baking ham, put ham ... ham. Make raisin sauce from pan juices (after ham is baked), brown sugar, ... until thickened and add raisins. Serve with ham.
Cook in double boiler, stirring occasionally for 1/2 hour.
Bring to a boil, when thick, add 1/4 cup vinegar.
Bake your ham. The sauce for the ham is ... cinnamon and raisins. Boil 20 minutes. This sauce should be put over thick sliced ham. Note: Great for the Holidays!
Place ham, fat side ... pour over ham. Bake, uncovered, at 325°F for 2 to 3 ... cold with Raisin Sauce. Yield: 10 ... occasionally. Yield: 1-1/2 cups sauce.
Preheat oven to ... score surface of ham, stud with ... ham in bag. For sauce - combine remaining ... to 3 hours or until thermometer reads 140 degrees.
In a 2-quart ... thickened, and boiling. Off heat, stir in butter and vinegar. Serve warm over ham. Makes about 2 cups. If sauce thickens, thin with water.
Score fat surface of ham, stud with ... add the sherry. Bake at 325 degrees for 1 1/2 to ... heated through, pour sauce over and baste ... and puree in blender.
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