Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Friday December 3, 2010.
It is funny how you will remember, a food memory, from many years gone by. In thinking to myself how I might “market” the December 2010 Culinary Smackdown, without pestering every blogger I know into smithereens, I remembered a sauce my Mom use to make to serve with ham, because it had raisins. I also remember that most of it would be eaten at dinnertime, and only a spoonful was leftover. I usually ate that last little bit, so I could wash the dish.
Turkey was for Thanksgiving, always. I remember having turkey at Christmas, but I believe that only happened a couple times. Once we had goose, stuffed with apples, prunes and onion quarters. Usually though roast beef was Christmas dinner, roast beef and Yorkshire pudding. As much as I love Thanksgiving, two holiday turkey dinners in a row is too much turkey. I have been making a roast beef dinner for years now, and this year we will be having beef and ham. Ham because my new employer generously gives a turkey at Thanksgiving and a ham at Christmas. And we all know, ham needs Pineapple Raisin Sauce!
When I first started worrying that no one would submit an entry for the Smackdown, I remembered that pineapple raisin sauce. I remembered it because of the raisins, not because I can also be an excessive worrier! Like many of the foods cooked and served, Mom did not use a recipe for the sauce. I remember the sauce so vividly; I think I can recreate it in my own kitchen. I know it started with a can of crushed pineapple, including the juice. Then a big handful of raisins, some brown sugar, a bit of cider vinegar.
The raisins were tender, not chewy. I also remembered that part. Oh and I remember a dash of cloves. I can see the little red and white tin in her hand, then a quick downward shake to get that “dash” to come out of the can. With exception to the raisins, I imagine that the order per say, does not matter.
A quick google for pineapple raisin sauce for ham produces 60,700 results. I was surprised at that number. It appears that a lot of folks eat pineapple raisin sauce with their ham.
(my mom) Mary’s Pineapple Raisin Sauce for Ham
1 c raisins
1 c water
1 8 oz can crushed pineapple – do not drain
1 T cider vinegar
1/3 – 1/2 c brown sugar ( if you like a sweeter sauce, use the full measure)
1/4 c water
1 - 2 T corn starch ( I remember Mom’s sauce would stay on your ham!)
Place raisins and water in a medium size saucepan, cover. Bring to a boil, reduce heat and simmer 10 minutes.
Add the pineapple, vinegar, brown sugar and cloves, return to a simmer. Let simmer while making the slurry.
Combine the cornstarch and water, stirring until smooth. Pour into the simmering fruit in a thin stream, stirring continuously. Cook, until mixture is thickened and transparent. Serve with ham.
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I appreciate your time and your wonderful comments!