Recipe - Company Ham Sauce

PAN JUICES FROM BAKED HAM
One half cup BEEF BROTH
2 tablespoon BROWN SUGAR
2 tablespoon CURRANT JELLY
1 tablespoon SHERRY
1 tablespoon CORNSTARCH
1 teaspoon DIJON MUSTARD
One fourth cup CURRANTS OR RAISINS

Pour pan juices from baked ham through wire strainer, including
onions and apples. Press on solids to extract as much juice as
possible. Degrease strained juices. Add broth, sugar, and jelly
to pan 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 1015 minutes before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini