Reviewed: Oct. 25, 2009

I used this recipe twice. It is beautiful! Word of warning: the first time I cooked it ahead of time (same day of meal) thinking that when I warmed it up for the meal, that it would look and feel the same...wrong! It was lumpy and kind of gross-looking...I didn't add water as others have done because I was afraid to affect the taste. So I served it lumpy and people still liked it! The second time I prepared it shortly before the meal and kept it warm on the stove and that worked out perfectly. Delicious sauce!

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Triple L

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Reviewed: Jun. 21, 2009

I made this last night for company. They raved about it and wanted seconds and the recipe. It improved the taste of the ham 100%.

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David

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Reviewed: Apr. 7, 2009

Been using it for the seniors dining and the fussy ones even liked it.

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chef 3

Cooking Level: Professional

Home Town: Gananoque, Ontario, Canada

Living In: Exeter, Ontario, Canada

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Reviewed: Nov. 29, 2008

It was ok, but not spetacular. quite sweet.

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cara

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Reviewed: Apr. 15, 2008

This was tasty and easy to make. I didn't have any lemon juice or rind, so I used orange juice instead. I also skipped the mustard. I wanted it sweet.

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JLLL

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2008

Quite good, I didn't have any lemon zest so I just left it out and the whole family enjoyed it. Definitely a change from the usual plain ham.

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Mrs E

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Reviewed: Dec. 28, 2007

This is an excellent glaze. Everyone loved the ham. The only change I made was I omitted the raisens. Thanks for sharing!

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LORINEWMS

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Reviewed: Oct. 25, 2006

Very very good! Instead of using water and the brown sugar, I used the juice from the slow cooker ham recipe on this site. Yummy!!

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HEZB

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Reviewed: Mar. 28, 2005

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.

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GUYCHEF

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 1, 2005

I thought this recipe was awesome. I noticed some reviews thought the sauce was too thick, so I reduced the cornstarch to 1Tbls. I had never had raisin sauce before so I asked my brother-in-law how it was and he said "not thick enough". Must be a personal thing. I think I will make it again just as I did tonight

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Bobbie

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Reviewed: Jan. 25, 2005

I really enjoyed this sauce I cooked it in the microwave and would definitely make it again

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knitpick

Cooking Level: Intermediate

Living In: Lawrencetown, Nova Scotia, Canada

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Reviewed: Dec. 26, 2002

This is not a very good sauce, unfortunately. It's basically brown sugar and mustard. Sorry.

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COOK_4_3

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Reviewed: May 26, 2002

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

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Kat Mitschke

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Reviewed: Nov. 21, 2001

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.

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