Raisin Sauce for Ham II

Raisin Sauce for Ham II


"A Sauce my Gran used to make, and I now make it for my Grandchildren - been a family fave forever! Serve hot over baked ham."


28 m servings 60 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 60 kcal
  • 3%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. In a saucepan, stir together brown sugar, cornstarch and mustard powder. Slowly stir in vinegar, then add raisins, lemon zest, lemon juice and water. Cook over medium heat, stirring frequently, until mixture comes to a boil.
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  1. 33 Ratings


It was delicious. But when I first made it, it turned to gel. I had to add another cup of water to thin it out. The cornstarch should be cut in half. When I made it a second time. I used only h...

I made this twice and it is very good. The second time, I made it a day ahead to save time. Mistake! Once I re-heated the sauce, it was very, very thick and it took a lot of additional water to ...

Yum! I halved the cornstarch and it came out perfect.

I used this recipe twice. It is beautiful! Word of warning: the first time I cooked it ahead of time (same day of meal) thinking that when I warmed it up for the meal, that it would look and f...

I thought this recipe was awesome. I noticed some reviews thought the sauce was too thick, so I reduced the cornstarch to 1Tbls. I had never had raisin sauce before so I asked my brother-in-la...

Very very good! Instead of using water and the brown sugar, I used the juice from the slow cooker ham recipe on this site. Yummy!!

This was tasty and easy to make. I didn't have any lemon juice or rind, so I used orange juice instead. I also skipped the mustard. I wanted it sweet.

Quite good, I didn't have any lemon zest so I just left it out and the whole family enjoyed it. Definitely a change from the usual plain ham.

Loved this recipe! NOTE: Read reviews before cooking-- I had to store in a crock pot to prevent lumps because I made it too early. If I had known it would be so easy make, I'd have started it...