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Chef Lou's Raisin Sauce for Baked Ham

Chef Lou's Raisin Sauce for Baked Ham



Posted on March 29, 2013 at 10:05 PM

Updated Saturday, Mar 30 at 1:10 PM


  • 5 cups apple juice
  • 4 Cinnamon sticks
  • ½ teaspoon ground cloves
  • shot whiskey
  • 1 cup brown sugar
  • ¼ cup molasses
  • ¼ cup Dijon Mustard
  • 1/3 cup honey
  • 1-1/2 cup raisins soaked in ½ cup water and 2 tablespoons whiskey
  • Mix together 6 tablespoons cornstarch & 4 tablespoons water(slurry)
  • 4 tablespoons butter

Combine apple juice, water, & cinnamon sticks in a saucepan. Place saucepan over medium heat. Bring to just a boil, then take off heat and let sit for 10 minutes. Remove & discard cinnamon sticks. To the pan, add cloves, whiskey, brown sugar, molasses, mustard, honey, & raisins. Bring to a boil. Combine cornstarch and water. Slowly add cornstarch mixture to saucepan. Continue cooking sauce over medium heat, stirring constantly, until thick and bubbly. Whisk in butter, 1 tablespoon at a time. Remove from heat.  Makes ½ gallon raisin sauce.

Glaze for Baked Ham
Combine 1 cup Dijon Mustard and ½ cup Honey & ¼ cup brown sugar. Baste ham about every 15 minutes