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    You are here: Home » Meal Type » Condiments and Sauces » Raisin Sauce for Ham

    Raisin Sauce for Ham

    5 from 2 votes
    April 2, 2020 (updated April 15, 2021) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

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    Pinterest collage a raisin sauce over ham recipe.
    Pinterest image a raisin sauce over ham recipe.
    Pinterest image for classic raisin sauce recipe.
    Pinterest collage for classic raisin sauce recipe.

    There is no better way to serve ham than with Raisin Sauce. Sweet and just sour enough, raisin sauce is packed with plump and juicy raisins and slightly spiced with cloves. It’s the perfect way to transform a ham dinner into a truly special dish. 

    Slices of ham over mashed potatoes served with raisin sauce.
    Jump to:
    • How to Make Grandma’s Raisin Sauce
    • Tips for Making This Recipe Perfectly
    • More Easy Recipes for Easter Dinner
    • Recipe


    This is my grandmother’s raisin sauce, traditionally served over ham at Easter and Christmas. Today marks exactly one year since our beloved matriarch passed, so it feels especially appropriate to share this recipe today.

    A ladle of raisin sauce hovering over a bowl.


    As children, we used to ladle so much sauce onto our plates that “have a little ham with your raisin sauce” was a common refrain. But we honestly couldn’t help ourselves – it’s really that delicious.

    How to Make Grandma’s Raisin Sauce

    Grandma’s classic raisin sauce is so easy and takes just 15 minutes – make it while the ham is resting. Raisins are cooked in slightly caramelized brown sugar until they’re fat and juicy, then spiced with ground cloves. A tiny splash of apple cider vinegar takes the edge off the sweetness. There is simply no better way to enjoy ham.

    A collage showing how to make raisin sauce step by step.
    • Combine brown sugar and water in a small sauce pan. Simmer for five minutes, whisking occasionally, until the sugar dissolves and the color is a deep caramel.
    • Add raisins, butter, apple cider vinegar, ground cloves, and salt and pepper. The cloves and cider vinegar take the edge off the sweetness from the brown sugar and raisins. It’s an incredible combination of sweet, sour, and spice.
    • Continue simmering over medium heat until the butter melts and the raisins are soft, fat, and juicy.
    Adding cornstarch to a small sauce pot to thicken raisin sauce.
    • Pour in the cornstarch slurry.
    • Continue simmering until the sauce is thick, 2-3 minutes more.
    • Allow the sauce to cool for a few minutes – it becomes very hot in the first step when the sugar is bubbling! Taste for seasoning, and add a bit more cloves if you prefer a more spiced sauce.
    • Serve over thick slices of ham.
    A bowl of raisin sauce next to a platter of thinly sliced ham.

    Tips for Making This Recipe Perfectly

    • Raisin sauce can be made in advance and will keep in the fridge for several days. It will thicken considerably, so reheat in a sauce pot over medium heat and thin with water, a tablespoon at a time, until it reaches the right consistency.
    • Be sure to use light brown sugar – the flavor of dark brown sugar is too strong and will become overpowering.
    • If you prefer a less sweet, caramel-tasting sauce, simmer the brown sugar and water for just 3 minutes in the first step.
    Side view, slices of ham topped with raisin sauce.

    More Easy Recipes for Easter Dinner

    • Lemon Garlic Asparagus
    • Olive Oil Mashed Potatoes
    • Green Beans with Bacon
    • Maple Bacon Brussels Sprouts
    • Mom’s Carrot Cake
    Holiday ham dinner plate on a table with a platter of ham and a serving bowl of raisin sauce.

    Did you make Grandma’s Raisin Sauce? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Slices of ham over mashed potatoes served with raisin sauce.

    Grandma’s Raisin Sauce

    5 from 2 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Grandma's classic raisin sauce is so easy and takes just 15 minutes – make it while the ham is resting. Raisins are cooked in slightly caramelized brown sugar until they're fat and juicy, then spiced with ground cloves. A tiny splash of apple cider vinegar takes the edge off the sweetness. There is simply no better way to enjoy ham. 
    Prep Time: 2 mins
    Cook Time: 13 mins
    Total Time: 15 mins
    Servings : 8 servings
    Calories: 268

    Recommended Equipment

    • Small Sauce Pot

    Ingredients

    • 1 c light brown sugar
    • ½ c water
    • 1 c raisins
    • 2 tbsp butter
    • 2 tsp apple cider vinegar
    • ½ tsp salt
    • ¼ tsp ground cloves
    • 1 tbsp cornstarch

    Instructions

    • Combine the brown sugar and water in a small saucepan over medium heat. Simmer, stirring occasionally for 5 minutes. The color will be a deep golden caramel.
    • Add the raisins, butter, cider vinegar, salt, and cloves. Bring to a simmer and cook for an additional 5 minutes, or until the raisins are soft and plump.
    • Make a slurry by combining the cornstarch with 1 tablespoon of water. Mix until smooth, then add the slurry to the sauce. Continue simmering until the sauce thickens, 2-3 additional minutes. Taste for seasoning and add additional cloves if you’d like more spice. Serve immediately over ham slices.

    Notes

    • Raisin sauce can be made in advance and will keep in the fridge for several days. It will thicken considerably, so reheat in a sauce pot over medium heat and thin with water, a tablespoon at a time, until it reaches the right consistency. 
    • Be sure to use light brown sugar – the flavor of dark brown sugar is too strong and will become overpowering. 
    • If you prefer a less sweet, caramel-tasting sauce, simmer the brown sugar and water for just 3 minutes in the first step. It will, however, still be sweet.

    Nutrition Information

    Serving: 0.25cup, Calories: 268kcal (13%), Carbohydrates: 65g (22%), Protein: 2g (4%), Fat: 3g (5%), Saturated Fat: 2g (10%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 8mg (3%), Sodium: 146mg (6%), Potassium: 376mg (11%), Fiber: 2g (8%), Sugar: 54g (60%), Vitamin A: 24% (24%), Vitamin C: 2% (2%), Calcium: 4% (4%), Iron: 5% (5%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    5 Comments
    Filed Under: Condiments and Sauces, Holiday Recipes

    Reader Interactions

    Comments

    1. Tim Jackson

      November 17, 2021 at 9:40 pm

      5 stars
      Just made this and it’s PDG. For sure a taste down memory lane. Thank you!
      This recipe is being saved, that’s for sure.

      Reply
      • Danielle

        November 17, 2021 at 10:53 pm

        Aw, I’m so glad to hear that!! It’s absolutely the same for me, I can’t eat ham without thinking about and then making my Grandma’s raisin sauce!! Glad you enjoyed it (and the nostalgia).

        Reply

    Trackbacks

    1. Instant Pot Ham | Our Salty Kitchen says:
      September 17, 2020 at 10:08 am

      […] you prefer a sweeter finish, consider serving this ham with my Grandma’s classic raisin sauce – it’s the perfect compliment to the maple orange […]

      Reply
    2. Haitian Cremas French Toasts, a boozy breakfast | Tchakayiti says:
      November 26, 2020 at 8:20 am

      […] Or so they say. I, thus, absolutely had to use them as a topping for my French toasts. Inspired by Our Salty Kitchen’s raisin sauce, I prepared drunken raisins… without the cloves. I tweaked her recipe to my taste, and […]

      Reply
    3. Garlic Herb Roasted Potatoes and Carrots - Our Salty Kitchen says:
      March 21, 2022 at 5:55 pm

      […] to complement my favorite Easter main dish – instant pot spiral ham with my grandma’s raisin sauce – and (2) I need to not have to be responsible for every single dish every single […]

      Reply

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