Enjoy OnlyCookingArticles Recipe

Main Dishes

Raisin Sauce for Ham – Spend With Pennies

Easter dinner always means a cooked ham on our table!

Home made Raisin Sauce for Ham is a classic sauce, sweet and lemony. It’s perfect served with ham!

With aromatic cloves and orange zest, this grape sauce balances the salty taste of the ham. Serve on slices for a great holiday ham.

Raisin sauce in a serving dish

An easy sauce for ham

A holiday ham is always on the table for Easter and Christmas. We love serving it with mustard and a sweet raisin sauce on the side.

  • Prepared in minutes in a saucepan, this sauce is ready to serve over ham, whether in the slow cooker, in the air fryer or on glazed ham steaks.
  • Raisin Sauce is a time-saving superstar that can even be made ahead and then simply reheated on the stovetop or in the microwave!
  • Not only is this sauce made for ham, but it’s a super versatile sauce that goes with any type of protein, from chicken breasts to pork loin or pork tenderloin. Or use it as a glaze for those delicious roast game hens!

Ingredients and variants

SAUCE Brown sugar is cooked with apple cider vinegar and cloves. Stir in cognac, bourbon, whiskey or rum (don’t worry, the alcohol will burn)! Add rum extract for a delicious rum and raisin sauce to serve over homemade ice cream or classic pound cake.

SEASONINGS Cloves are fragrant and a bit spicy, whole anise and cardamom are also good substitutes for cloves if desired. Always use fresh spices to get the best flavor profile for any sauce.

COMPLEMENTS Raisins can be of the purple or yellow variety. Currents, dried cranberries, chopped walnuts and finely diced pears can be substituted or added to the sauce.

Recipe tip: Be sure to count your cloves as you add them to make sure they are removed. The color can blend in a bit with the raisins, so knowing how many ensures no one gets a spicy bite!

Two images showing the steps for preparing raisin sauce

How to make raisin sauce

Simmer this raisin sauce and use it to make the best glaze for ham or other meat dishes.

  1. Simmer the sauce ingredients according to the recipe below.
  2. Add raisins and orange zest and simmer.
  3. Remove from heat, stir in butter and salt.
  4. Discard the cloves and serve hot.

Raisin sauce mix being prepared in a pan


  • Fresh zest is best! And for a more lemony flavor, replace the water with the orange juice from the zested orange.
  • Raisin sauce will keep in the fridge in a cruet or jar for up to 7 days.

More Ways to Use Raisin Sauce

Did you enjoy this recipe for raisin sauce for ham? Let us know in a comment below!

Raisin Sauce for Ham

Cooking time ten minutes

Total time ten minutes

Servings 6
Author Holly Nilsson

This sweet sauce is the perfect glaze for ham or other meat dishes like pork.

To follow Spend with money on Pinterest

  • Combine water, brown sugar, cornstarch, vinegar and cloves in a small saucepan. Bring to a boil over medium-high heat, whisking.

  • Add raisins and orange zest, reduce heat to simmer (medium-low) and cook for 5 minutes.

  • Remove from the heat and stir in the butter and salt. Remove and discard the cloves.

  • Serve hot over ham.

Optional: add 1/4 teaspoon of dry mustard to the sauce
If desired, rum, brandy or whiskey can be added.
Serve over ham or pound cake or ice cream.

calories: 146, Carbohydrates: 34g, Protein: 1g, Fat: 2g, Saturated fat: 1g, Polyunsaturated fats: 1g, Monounsaturated fat: 1g, Trans fat: 1g, Cholesterol: 5mg, Sodium: 28mg, Potassium: 178mg, Fiber: 1g, Sugar: 18g, Vitamin A: 60UI, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg

(Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.)

Course sauce

Kitchen American

Raisin sauce in a serving dish with writing
Raisin sauce in a serving dish with a title
Raisin sauce for ham in a serving dish with a title
Top image - raisin sauce in a serving dish.  Bottom image - grape sauce being prepared in a pan with a title

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *