|Gifts In A Jar, Bake Sale Favorites|
|by CQ Products|
With full-color tags, an updated look and brand new recipes, these books are guaranteed to be just as pleasing as our best-selling Classic Edition...
1 - 10 of 184 for sauce for baked ham
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.
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.
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.
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.
Cook in double boiler, stirring occasionally for 1/2 hour.
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.
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.
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!
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