RAISIN SAUCE FOR HAM
1 1/2 cup raisins
2 teaspoons prepared mustard
1/2 teaspoon salt
1 Tablespoon (or more) vinegar
2 Tablespoons cornstarch
Simmer raisins in water to cover for 1 hour.
Add mustard, sugar, salt and vinegar.
Dissolve cornstarch in small amount of cold water; add to sugar mixture.
Bring to a boil, stirring constantly. Serve hot with baked ham.
MUSTARD SAUCE FOR HAM
1 (10 oz.) can pineapple tidbits, drained and juice reserved
2 Tablespoons sugar
1 Tablespoon cornstarch
1/4 teaspoon salt
2 Tablespoons mustard
12 maraschino cherries, sliced
Combine reserved juice and enough water to make 1 cup.
Combine sugar, cornstarch and salt; stir into reserved juice mixture.
Cook, stirring, until thick and clear.
Add mustard, pineapple and cherries. Serve hot over ham.
1 cup apples, diced
1 cup apricots
1/2 teaspoon dry mustard
2 cup apple cider
1/2 teaspoon crushed cloves
Soak apricots in cider for 1 hour.
After ham has cooked 1-1 1/2 hours, remove from oven.
Blend together all ingredients, cover ham with glaze. Finish cooking ham with glaze until done.