1/2 c. sugar
1 1/2 tsp. dry mustard
1 1/2 tbsp. cornstarch
1/4 tsp. salt
1 1/2 c. water
1/2 c. dark corn syrup
1/4 c. orange marmalade
1/2 c. seedless raisins
1/4 c. cider vinegar
1 tbsp. butter

Combine first 4 ingredients in saucepan. Gradually stir in next 4 ingredients. Cook over medium heat until mixture thickens and reaches boiling point. Remove from heat. Add vinegar and butter. Serve over baked or sliced hostess ham. Yields 2 cups