Raisin sauce
Melt 2 tbsp (30 mL) butter in a saucepan. Stir in 2 tbsp (30 mL) all-purpose flour, 1/2 cup (125 mL) brown sugar and 1/4 tsp (1 mL) salt. Gradually stir in 1 cup (250 mL) water. Stir over medium heat until thickened. Then stir in 1/2 cup (125 mL) raisins, grated peel of 1 lemon and 1 to 2 tsp (5 to 10 mL) lemon juice. Great warm.
Marmalade glaze
In a saucepan or microwave, heat 1/2 cup (125 mL) orange marmalade with 2 tbsp (30 mL) brown sugar, 2 tsp (10 mL) Dijon mustard and 3/4 tsp (4 mL) ground ginger until blended. Baste over ham during last half-hour of heating.
