Jewish Girl Making Ham for Easter Needs Help!

Sheryl Rosen said:

LOL thought that would get your attention!

Seriously, my friend gave me a one pound canned ham a couple months

ago when

Quoted message said:

they were on sale really ridiculously cheap. It's a Plumrose

one-pounder, so

Quoted message said:

it's pretty good as canned hams go.

Anyway, I've been looking at this thing in the cupboard for months,

I would check the can carefully, every Plumrose canned ham I ever
bought required refrigeration.

Sheldon

Sheryl Rosen said:

LOL thought that would get your attention!

Seriously, my friend gave me a one pound canned ham a couple months ago when
they were on sale really ridiculously cheap. It's a Plumrose one-pounder, so
it's pretty good as canned hams go.

Anyway, I've been looking at this thing in the cupboard for months, and
decided it's time to cook it. So I decided I would make it Easter Sunday,
just to be funny. And with it, I'm making green bean casserole (once or
twice a year, I get a craving for it) and sweet potatoes with brown sugar
and walnuts. So when I told my friend, who gave me the ham, that I was
making this simple meal for myself on Sunday, she said "Oh, goody--my family
is doing brunch for Easter, so I'm free for supper, and since you're cooking
anyway...." and invited herself over!!! Now, before the Etiquette Police
jump on this, let me tell you that she has a standing invitation for Sunday
Supper, she is one of my dearest, closest friends and this is in no way a
violation of ANY etiquette that we have. There is no real "holiday"
significance to this meal....I don't celebrate Easter and she will have
already had her family celebration. It's just a Sunday in March and I'll be
making Ham. She comes for supper every Sunday. In fact, the entire meal
will have been assembled from cans. I think it's pretty funny since I DON'T
usually cook that way.

The one thing she asked me for is Raisin Sauce.
I found a recipe in Fannie Farmer for Raisin Sauce, and it is simple enough,
but when I read the ingredients, she was't sure that's what she remembers.
It was basically brown sugar, lemon juice, lemon peel, vinegar, raisins,
flour to thicken and water. Heated to boiling and then simmered to thicken.

I consulted an older version of the Better Homes and Gardens and their
recipe uses current jelly and allspice.

So, is there a "Definitive" recipe for Raisin Sauce that goes with Ham?

My plan for the tiny little porker is to cut a checkerboard pattern in the
top and sides and then poke some cloves into it. Then rub it with brown
sugar and top it with a slice of pineapple. Then just bake it for 35-40
minutes until the sugar gets all caramelized and the thing is heated
through. By the time the side dishes are done, the ham should be ready.

But this raisin sauce baffles me. So I'm looking for a definitive recipe
for raisin sauce. And if anyone has any better ideas for adding some pizzazz
to a canned ham that goes with the raisin sauce.

Thanks

In addition to cloves you also need mustard with it. Maybe use mustard
powder instead of flour to thicken the sauce? Does Easter coincide with
Passover this year? If so, you can't use wheat flour anyway. ;-)

Best regards,
Bob

Sheldon said:

Sheryl Rosen said:

it's pretty good as canned hams go.
Anyway, I've been looking at this thing in the cupboard for months,

I would check the can carefully, every Plumrose canned ham I ever
bought required refrigeration.

Sheldon

Good catch.

Bob

In article <[email hidden]>, Sheryl Rosen

Quoted message said:

The one thing she asked me for is Raisin Sauce. I found a recipe in
Fannie Farmer for Raisin Sauce, and it is simple enough, but when I
read the ingredients, she was't sure that's what she remembers. It
was basically brown sugar, lemon juice, lemon peel, vinegar, raisins,
flour to thicken and water. Heated to boiling and then simmered to
thicken.

I consulted an older version of the Better Homes and Gardens and
their recipe uses current jelly and allspice.

Quoted message said:

But this raisin sauce baffles me. So I'm looking for a definitive
recipe for raisin sauce. And if anyone has any better ideas for
adding some pizzazz to a canned ham that goes with the raisin sauce.

Quoted message said:

Thanks

Cherry Chipotle Sauce -- but that's in my refrigerator and probably not
in yours. Penzeys Raspberry Essence? Cherry sauce is also a pretty
ommon accompaniment to ham. I love the idea of your little "porker",
Sheryl. Have a good time. AFA raisin sauce, ask her what she *does*
remember. And I think I'd thicken with cornstarch or arrowroot rather
than flour. Not as pasty -- clearer. And don't use too many cloves in
that 16 oz morsel.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Sheryl Rosen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

LOL thought that would get your attention!

<snip>

Quoted message said:

So, is there a "Definitive" recipe for Raisin Sauce that goes with Ham?

Yes and no.

Several years ago I did research Raisin sauce and came up with the basic
brown sauce with vinegar, brown sugar and raisins. The recipe I found was
from a 1950's cook book.

This is pretty close.

INGREDIENTS:
1/2 cup brown sugar
2 tablespoons cornstarch
1 teaspoon dry mustard
1 tablespoon vinegar
1 cup raisins
1/4 teaspoon grated lemon peel
2 tablespoons lemon juice
1 1/2 cups water

PREPARATION:

Raisin sauce directions
Combine brown sugar, cornstarch and dry mustard in a small saucepan. Place
saucepan over medium heat. Slowly add vinegar, raisins, lemon peel, lemon
juice and water. Continue cooking raisin sauce over medium heat, stirring
constantly, until thick and bubbly. Serve raisin sauce with ham.
Makes about 2 1/2 cups of raisin sauce.

Sheryl Rosen said:

The one thing she asked me for is Raisin Sauce.
I found a recipe in Fannie Farmer for Raisin Sauce, and it is simple

enough,

Quoted message said:

but when I read the ingredients, she was't sure that's what she

remembers.

Quoted message said:

It was basically brown sugar, lemon juice, lemon peel, vinegar,

raisins,

Quoted message said:

flour to thicken and water. Heated to boiling and then simmered to

thicken.

Quoted message said:

I consulted an older version of the Better Homes and Gardens and

their

Quoted message said:

recipe uses current jelly and allspice.

So, is there a "Definitive" recipe for Raisin Sauce that goes with

Ham?

Perhaps this: http://206.39.201.109/docs/recipe/O00901.pdf
For a more normal quantity divide all ingredients by 10, and then
perhaps again by 2.

Sheldon

zxcvbob at [email hidden] wrote on 3/23/05 6:30 PM:

Quoted message said:

Sheldon said:

Sheryl Rosen said:

it's pretty good as canned hams go.
Anyway, I've been looking at this thing in the cupboard for months,

I would check the can carefully, every Plumrose canned ham I ever
bought required refrigeration.

Sheldon

Good catch.

Bob

I goofed...it's actually DAK brand.
Same color scheme.

Melba's Jammin' at [email hidden] wrote on 3/23/05 6:31 PM:

Quoted message said:

Quoted message said:

The one thing she asked me for is Raisin Sauce. I found a recipe in
Fannie Farmer for Raisin Sauce, and it is simple enough, but when I
read the ingredients, she was't sure that's what she remembers. It
was basically brown sugar, lemon juice, lemon peel, vinegar, raisins,
flour to thicken and water. Heated to boiling and then simmered to
thicken.

I consulted an older version of the Better Homes and Gardens and
their recipe uses current jelly and allspice.

Quoted message said:

But this raisin sauce baffles me. So I'm looking for a definitive
recipe for raisin sauce. And if anyone has any better ideas for
adding some pizzazz to a canned ham that goes with the raisin sauce.

Quoted message said:

Thanks

Cherry Chipotle Sauce -- but that's in my refrigerator and probably not
in yours. Penzeys Raspberry Essence? Cherry sauce is also a pretty
ommon accompaniment to ham. I love the idea of your little "porker",
Sheryl. Have a good time. AFA raisin sauce, ask her what she *does*
remember. And I think I'd thicken with cornstarch or arrowroot rather
than flour. Not as pasty -- clearer. And don't use too many cloves in
that 16 oz morsel.

Cherry Chiptole sounds like it would be incredible on ham!
But you're right, I don't have any! Am not a big fan of raspberries, so I
haven't tried the Penzey's Enlightenment sauce.

I typically use potato starch in gravies lately. I really like how they
come out. You get the translucence of corn starch without the gloppiness.
It thickens instantly, too. Arrowroot is always nice in fruit sauces, and I
use that on occasion, as well. I agree, I would probably sub either of
those for the flour.

My friend is going to look for her Mom's recipe but I have a feeling won't
find it. There is mustard powder in the Fannie Farmer recipe, btw, I just
forgot to mention it. I have a feeling that's going to be my "definitive"
recipe. I checked out the link Sheldon gave me and except for the mustard,
it's pretty close to the Fannie Farmer recipe. She said there isn't one
flavor that dominates, it definitely used some kind of citrus juice, the
vinegar makes sense as an acid balance to all that sweetness.

zxcvbob at [email hidden] wrote on 3/23/05 6:29 PM:

Quoted message said:

Sheryl Rosen wrote:

Quoted message said:

Quoted message said:

The one thing she asked me for is Raisin Sauce.
I found a recipe in Fannie Farmer for Raisin Sauce, and it is simple enough,
but when I read the ingredients, she was't sure that's what she remembers.
It was basically brown sugar, lemon juice, lemon peel, vinegar, raisins,
flour to thicken and water. Heated to boiling and then simmered to thicken.

I consulted an older version of the Better Homes and Gardens and their
recipe uses current jelly and allspice.

So, is there a "Definitive" recipe for Raisin Sauce that goes with Ham?

In addition to cloves you also need mustard with it. Maybe use mustard
powder instead of flour to thicken the sauce? Does Easter coincide with
Passover this year? If so, you can't use wheat flour anyway. ;-)

Best regards,
Bob

There was mustard powder in the Fannie Farmer recipe, I just forgot to
mention it.

And no, Passover is late this year. Or is Easter early? Actually, I think
it's both this year. Passover starts in one month....April 23.
And I'm making pot roast! :-)

On Wed 23 Mar 2005 04:04:14p, Sheryl Rosen wrote in rec.food.cooking:

I hope that's a "Kosher" ham, Sheryl! <g>

Quoted message said:

So, is there a "Definitive" recipe for Raisin Sauce that goes with Ham?

I don't know if this is definitive, but it's the best raisin sauce I've
ever tasted. Been making it for years.

* Exported from MasterCook *

Raisin Sauce for Ham

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Brown sugar, firmly packed
1/2 c Hot water
1 c Seedless raisins
2 tb Butter
4 tb Cider vinegar
1 1/2 ts Worcestershire sauce
1/2 ts Salt
1/8 ts Black pepper, freshly ground
1/4 ts Ground cloves
1/8 ts Mace
1 c Currant jelly

Simmer the brown sugar and water together for 5 minutes, stirring until
sugar is dissolved. Add all remaining ingredients, and cook until jelly
dissolves. Simmer an additional 10 minutes. May be made in advance and
kept refrigerated until ready for use. Reheat slowly until simmering.

Quoted message said:

My plan for the tiny little porker is to cut a checkerboard pattern in
the top and sides and then poke some cloves into it. Then rub it with
brown sugar and top it with a slice of pineapple. Then just bake it for
35-40 minutes until the sugar gets all caramelized and the thing is
heated through. By the time the side dishes are done, the ham should be
ready.

Sounds like you're going down the right road.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article <[email hidden]>, Sheryl Rosen

Quoted message said:

zxcvbob at [email hidden] wrote on 3/23/05 6:29 PM:

Quoted message said:

Sheryl Rosen wrote:

(snip)> > In addition to cloves you also need mustard with it. Maybe
use

Quoted message said:

Quoted message said:

mustard powder instead of flour to thicken the sauce? Does Easter
coincide with Passover this year? If so, you can't use wheat flour
anyway. ;-)

Quoted message said:

Quoted message said:

Best regards,
Bob

There was mustard powder in the Fannie Farmer recipe, I just forgot to
mention it.

And no, Passover is late this year. Or is Easter early? Actually, I think
it's both this year. Passover starts in one month....April 23.
And I'm making pot roast! :-)

I don't know about Passover, but Easter is early ( though not its
earliest possible date, March 22 -- and it can be as late as April 25).
And the Eastern Orthodox Easter is on May 1 this year (five weeks -- as
many as it can ever be) because of Passover's lateness. Orthodox Easter
never happens before Passover. I know not of how Passover is calculated.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin said:

In article <[email hidden]>, Sheryl Rosen

Quoted message said:

And no, Passover is late this year. Or is Easter early? Actually, I think
it's both this year. Passover starts in one month....April 23.
And I'm making pot roast! :-)

I don't know about Passover, but Easter is early ( though not its
earliest possible date, March 22 -- and it can be as late as April 25).
And the Eastern Orthodox Easter is on May 1 this year (five weeks -- as
many as it can ever be) because of Passover's lateness. Orthodox Easter
never happens before Passover. I know not of how Passover is calculated.

Passover is in the middle of the month of Nisan in the Jewish calender.
I *think* that makes it the first full moon after the spring equinox.
If Passover is unusually late this year, it's probably because there are
13 full moons this year and the one that normally would signal Passover
occurs before the equinox. I suspect it screws up the whole Jewish
calender every few years and they have to sneak in an extra month or
something.

Bob

Melba's Jammin' at [email hidden] wrote on 3/23/05 11:29 PM:

Quoted message said:

Quoted message said:

And no, Passover is late this year. Or is Easter early? Actually, I think
it's both this year. Passover starts in one month....April 23.
And I'm making pot roast! :-)

I don't know about Passover, but Easter is early ( though not its
earliest possible date, March 22 -- and it can be as late as April 25).
And the Eastern Orthodox Easter is on May 1 this year (five weeks -- as
many as it can ever be) because of Passover's lateness. Orthodox Easter
never happens before Passover. I know not of how Passover is calculated.

Our calendar is based on the phases of the moon. The first of the month on
the Hebrew calendar is always the night of the new moon. However, it gets
complicated because the lunar year is actually shorter (by 11 days) than the
solar year, which is what the secular calendar is based on. So the Hebrew
Calendar added in "leap months" to keep the holidays in the right season.
(Passover in Spring, Chanukah in Winter, etc). If not for leap months,
Jewish holidays would move all over the calendar, like Ramadan does.

Passover is always celebrated on the 14th day of the Hebrew Month Nisan.
However, because of the fact that the lunar year is 11 days shorter than the
solar year, some years, Passover and Easter are closer together, some years,
very far apart. This is the year they fall very far apart. I think last
year, all three holidays coincided. (Passover and both Eastern Orthodox and
Western Easter).

The Eastern Orthodox Easter always comes the first Sunday after the last day
of Passover. That's because the Orthodox retained the notion that Good
Friday occurred during Passover.

zxcvbob at [email hidden] wrote on 3/23/05 11:47 PM:

Quoted message said:

Melba's Jammin said:

In article <[email hidden]>, Sheryl Rosen

Quoted message said:

And no, Passover is late this year. Or is Easter early? Actually, I think
it's both this year. Passover starts in one month....April 23.
And I'm making pot roast! :-)

I don't know about Passover, but Easter is early ( though not its
earliest possible date, March 22 -- and it can be as late as April 25).
And the Eastern Orthodox Easter is on May 1 this year (five weeks -- as
many as it can ever be) because of Passover's lateness. Orthodox Easter
never happens before Passover. I know not of how Passover is calculated.

Passover is in the middle of the month of Nisan in the Jewish calender.
I *think* that makes it the first full moon after the spring equinox.
If Passover is unusually late this year, it's probably because there are
13 full moons this year and the one that normally would signal Passover
occurs before the equinox. I suspect it screws up the whole Jewish
calender every few years and they have to sneak in an extra month or
something.

Bob

Exactly!

Wayne Boatwright said:

On Wed 23 Mar 2005 04:04:14p, Sheryl Rosen wrote in rec.food.cooking:

I hope that's a "Kosher" ham, Sheryl! <g>

DAK "ham" is a chopped meat product, along the line of Spam, often on sale
two for three bux or so...

Being *very* salty, it'd be okay for pea soup or a Hawaiin "plate lunch",
but I certainly wouldn't waste effort making a raisin sauce for it...

--
Best
Greg

In article <[email hidden]>, Sheryl Rosen

Quoted message said:

The Eastern Orthodox Easter always comes the first Sunday after the
last day of Passover. That's because the Orthodox retained the
notion that Good Friday occurred during Passover.

You forgot about the first full moon after the equinox part. :-)
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Gregory Morrow said:

Wayne Boatwright said:

On Wed 23 Mar 2005 04:04:14p, Sheryl Rosen wrote in

rec.food.cooking:

Quoted message said:

Quoted message said:

I hope that's a "Kosher" ham, Sheryl! <g>

DAK "ham" is a chopped meat product, along the line of Spam, often on

sale

Quoted message said:

two for three bux or so...

Being *very* salty, it'd be okay for pea soup or a Hawaiin "plate

lunch",

Quoted message said:

but I certainly wouldn't waste effort making a raisin sauce for it...

I have to agree.

And DAK and Plumrose are in fact one and the same company:
http://www.danishcrown.dk/page589.asp

Those small canned 'hams' (1lb & 2lb) are Spam wannabes, only so salty
as to be, in my opinion, inedible as is... only possiblitity is as an
addition in bean/pea soups... and not very good even then, because the
only flavor is salt, they are not smoked. It was many years ago but I
admit to having occasionally succumbed to purchasing those tiny 'hams-
because the price seemed so right; still I see them at $1.99 for the 1
pounder... which is a real price bargain compared with Hormel Spam
which usually costs around $2.50 for 12 ounces. But Hormel Spam is
truly gourmet compared to those DAK/Plumrose canned 'hams' (they're not
really ham... Spam is from pork shoulder; makes no claim to ham, who
knows with DAK/Plumrose). Besides bean/pea soups the only other use
for those 'hams' is to turn it into an Underwood Deviled ham type pate.
And unlike Hormel Spam, that can sit in your cupboard for years,
unless things have changed, I remember Dak/Plumrose require
refrigeration and have a fairly short shelf life.

Sheldon

Sheldon said:

And unlike Hormel Spam, that can sit in your cupboard for years,
unless things have changed, I remember Dak/Plumrose require
refrigeration and have a fairly short shelf life.

Sheldon

I think you're mistaken about those little DAK hams requiring
refrigeration. Some larger canned hams (Plumrose?) do need to be
refrigerated. The best thing to do would be to read the label; if it
requires refrigeration, it will say so on the can.

Best regards,
Bob

zxcvbob said:

Sheldon said:

And unlike Hormel Spam, that can sit in your cupboard for years,
unless things have changed, I remember Dak/Plumrose require
refrigeration and have a fairly short shelf life.

Sheldon

I think you're mistaken about those little DAK hams requiring
refrigeration. Some larger canned hams (Plumrose?) do need to be
refrigerated. The best thing to do would be to read the label; if it

Quoted message said:

requires refrigeration, it will say so on the can.

I clearly state "unless things have changed" and see 2nd post in this
thread... try to keep up.

Sheldon