Raisin Sauce for Ham II

Raisin Sauce for Ham II

25 Reviews 1 Pic
  • Prep

    3 m
  • Cook

    25 m
  • Ready In

    28 m
Rayna Jordan
Recipe by  Rayna Jordan

“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.”

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Adjust Servings

Original recipe yields 2 1/2 cups



  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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Reviews (25)

Rate This Recipe
Valerie Harlan

Valerie Harlan

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 half the amount of cornstarch the recipe called for and it turned out perfect. Maybe the recipe has a type-o. Maybe she meant to type 2 teaspoons instead of tablespoons.



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 make it barely acceptable. Still very good, but this sauce should not be served that thick. But this was due to user error. In the future, I will have all of the ingredients ready to go and make it just before the ham is ready to come out of the oven.



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

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Amount Per Serving (12 total)

  • Calories
  • 60 cal
  • 3%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 15.2 g
  • 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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Easy Raisin Sauce for Ham


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Raisin Sauce for Ham