| 1 Cup Red Currant Jelly | 2 Tablespoons Brown Sugar, Packed |
| 1/2 Cup Orange Juice | 1/2 Teaspoon Cinnamon |
| 2 Teaspoons Lemon Juice | 1/2 Teaspoon Cloves |
| 2 Tablespoons Cornstarch | 2 Teaspoons Orange Peel, Grated |
Combine all ingredients except orange peel in small saucepan. Stir until cornstarch dissolves. Stir and cook over medium heat until sauce is clear and slightly thickened. Add orange peel. Spoon 1/3 cup over hot ham. Serve remainder as sauce over sliced ham.
1990 Recipe - Jean Hansen - From Family Circle Magazine.
"When we have ham out our house, this is a must have. We keep currant jelly in stock at all times. You can't have ham without the sauce." - Calla Ferre
"I came home one weekend, and Mom asked if ham sounded good for dinner. I said 'Of course!' She was dishing up, and I noticed there was no sauce. 'Where's the sauce? It's not ham without sauce!' I asked. Turns out we had accidentally run out of the red currant jelly. We started raiding the pantry to see if there was anything we could substitute. Finally we did find some black currant jam. It came out a little different, but still very good. The whole berries in the jam made for a nice presentation." - April Ferre
"I came home one weekend, and Mom asked if ham sounded good for dinner. I said 'Of course!' She was dishing up, and I noticed there was no sauce. 'Where's the sauce? It's not ham without sauce!' I asked. Turns out we had accidentally run out of the red currant jelly. We started raiding the pantry to see if there was anything we could substitute. Finally we did find some black currant jam. It came out a little different, but still very good. The whole berries in the jam made for a nice presentation." - April Ferre
Spiced Currant Sauce for Ham with Twice Baked Potatoes & Strawberries
