The Easter Ham and Sauces
The best Easter ham is the big one with the bone in. Milder and less salty than those smaller processed ones.
Mustard Sauce for Ham
The sauce Mom almost always used was a combination of mustard and brown sugar – about half a cup of brown sugar and 4 or 5 tbsp. of mustard mixed together and basted over the ham during the last half hour of cooking.
Pineapple Sauce for Ham
This is also a nice sauce.
1 can pineapple chunks
1 jar pineapple jam
Warm together in saucepan and serve with ham.
Raisin Sauce for Ham
1/3 cup raisins
1/2 cup water
1/2 tsp. orange peel grated
1/2 cup orange juice
Bring to boil in small saucepan.
2 tbsp. brown sugar
1 tbsp. cornstarch
dash Allspice and dash salt
Stir into first mixture. Cook and stir until thick and bubbly. Serve warm with cooked ham. Double the recipe to get approximately 2 cups.
Mustard Sauce for Ham
The sauce Mom almost always used was a combination of mustard and brown sugar – about half a cup of brown sugar and 4 or 5 tbsp. of mustard mixed together and basted over the ham during the last half hour of cooking.
Pineapple Sauce for Ham
This is also a nice sauce.
1 can pineapple chunks
1 jar pineapple jam
Warm together in saucepan and serve with ham.
Raisin Sauce for Ham
1/3 cup raisins
1/2 cup water
1/2 tsp. orange peel grated
1/2 cup orange juice
Bring to boil in small saucepan.
2 tbsp. brown sugar
1 tbsp. cornstarch
dash Allspice and dash salt
Stir into first mixture. Cook and stir until thick and bubbly. Serve warm with cooked ham. Double the recipe to get approximately 2 cups.