Cooking Recipe Company Ham Sauce

1 x PAN JUICES FROM BAKED HAM

1/2 c BEEF BROTH

2 tb BROWN SUGAR

2 tb CURRANT JELLY

1 tb SHERRY

1 tb CORNSTARCH

1 ts DIJON MUSTARD

1/4 c CURRANTS OR RAISINS

Pour pan juices from baked ham through wire strainer, including

onio ns and apples. Press on solids to extract as much juice as

poss ible. Degrease strained juices. Add broth, sugar, and jelly

to p an juices and heat to a boil in a saucepan. Mix cornstarch

with mustard and sherry. Wisk rapidly into simmering sauce and

stir for several minutes until blended and slightly thickened.

Add currants or raisins and simmer 10-15 minutes before serving.