Foley Family Raisin Sauce For Ham Food

FOLEY FAMILY RAISIN SAUCE (FOR HAM)

Foley Family Raisin Sauce (For Ham) image

Ham is not the same without this family favorite. It is sweet but not overly so, and it's been a tradition in my family for generations!

Provided by SarahFoley

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 30m

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
1 ¾ cups water
1 cup currant jelly
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
½ cup white sugar
½ cup brown sugar
1 cup dark raisins
1 cup golden raisins
½ teaspoon salt
¼ teaspoon ground cloves
1 tablespoon cold water
1 tablespoon cornstarch

Steps:

Melt butter in a saucepan over medium heat.
Stir 1 3/4 cup water, currant jelly, cider vinegar, and lemon juice into hot butter. Simmer over low heat until jelly dissolves and mixture is the color of maple syrup, 5 to 10 minutes.
Slowly stir white sugar and brown sugar into currant jelly mixture, stirring constantly, until well incorporated.
Stir dark raisins, golden raisins, salt, and cloves into currant jelly mixture and simmer for 5 minutes.
Whisk 1 tablespoon cold water with cornstarch in a small bowl until fully blended. Stir into raisin sauce and simmer until thickened, at least 5 minutes.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 83.2 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 1.9 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 168.4 mg, Sugar 66.6 g

HAM WITH PORT-RAISIN SAUCE

Ham With Port-Raisin Sauce image

This is a crock pot comfort food recipe for ham. The ham's braising liquid is transformed into a garnet sauce studded with raisins. Choose tawny or vintage port, as they are the driest types and make the best sauce. Try to get a "Cure 81" ham, which has been cured by a method that results in a more flavorful, less salty ham. If you can't use a Cure 81 ham, blanch the ham before cooking it: Place the ham in a large saucepan of cold water. Over low heat, slowly bring the water just to the simmering point. Drain the ham immediately, and proceed with the recipe.Serve with scalloped potatoes and a green vegetable. Serve with scalloped potatoes and a green vegetable. Recipe adapted from one by Rick Rogers.

Provided by GREG IN SAN DIEGO

Categories Ham

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 lbs boneless smoked ham, preferably "Cure 81-inch
2 cups tawny port or 2 cups vintage port wine
1/3 cup condensed beef broth
1/3 cup water
1/2 cup dark raisin
3 tablespoons light brown sugar
2 teaspoons red wine vinegar
1 tablespoon cornstarch, dissolved in 2 tablespoons cold water

Steps:

Pierce the ham all over with the tip of a sharp knife.
In a 3 and 1/2 quart slow cooker, combine the port, broth and water.
Add the ham, cover and slow-cook until a meat thermometer inserted into the center of the ham reads at least 165 degrees F, 4 to 5 hours on low (200 degrees) or 2 to 3 hours on high (300 degrees). Turn the ham once during the cooking period for even distribution of flavor.
Transfer the ham to a platter and cover with aluminum foil to keep warm. Pour the cooking liquid into a medium saucepan.
Bring to a boil over high heat and cook until the liquid has reduced to 2 cups, about 5 minutes.
Stir in the raisins, brown sugar and vinegar.
Reduce heat to low and simmer for 5 minutes.
Whisk in the cornstarch mixture and cook until just thickened.
Pour the sauce into a sauce boat.
Slice the ham and serve with the sauce passed on the side.

Nutrition Facts : Calories 757.5, Fat 26.5, SaturatedFat 8.8, Cholesterol 156.2, Sodium 4045.8, Carbohydrate 45.8, Fiber 0.7, Sugar 29.9, Protein 54.2

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