Madeira Sauce for Ham
1/2 cup of brown sugar, packed
1/2 cup of seedless raisins
1 tablespoon of currant jelly
1 cup of ham liquor
1/4 teaspoon of powdered cloves
Juice of 1/2 lemon
1/4 teaspoon of dry mustard
1/2 teaspoon of salt
2 teaspoons of cornstarch
1/2 cup of Madeira wine
1/4 cup of chopped almonds
Combine the sugar, raisins, jelly, ham liquor, cloves, lemon juice, mustard, and salt in glass or enamel saucepan. Bring to a boil slowly over low heat. Taste for seasoning. Add more salt if needed. Blend cornstarch with 1 tablespoon of cold water. Stir into sauce. Cook and stir until sauce thickens and is clear. Add wine and nuts. Do not let sauce boil again. Serve at once. Makes about 2 1/4 cups sauce.
To serve with baked ham, place roast on warmed platter, cut slices for all at table and spoon a little hot sauce over slices. Serve remaining sauce in warmed sauce dish.
Delicious on cold ham, too and with smoked beef tongue, ham croquettes, broiled ham slice and with game birds and meats.
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