I haven't quite made up my mind whether to make mustard, the orange-raisin sauce or both. They are both excellent served with the ham.

Mustard Sauce

2 T Fine Ground Mustard I(I prefer ClubHouse or Colmans)

1 T flour

¼ c water.

Let stand 10 minutes to allow flavour to develop. Stir in:

¼ c brown sugar

1/3 c vinegar

¾ tsp salt

Bring to boil over medium heat. Reduce and simmer 10 minutes, stirring frequently. Cool and store in fridge. Makes 2/3 cup and will last for several weeks in the fridge.

Orange Raisin Sauce

¼ minced onion, sautéed lightly in oil

1 ½ T cornstarch

1/8 tsp mild mustard or ½ tsp mustard powder

1/8 tsp ground cloves

¼ tsp ground allspice

¼ tsp ground cinnamon

½ c vinegar

1 c water

1/3 c orange juice concentrate

orange zest (optional)

1 c seedless raisins, soaked in hot water 1 hour

2 T butter

1. Combine sugar, cornstarch, mustard, cloves, allspice, cinnamon in saucepan. Mix in water, orange juice, zest and vinegar. Add drained raisins. Cook over low heat, stirring constantly, until sauce comes to a boil, and is thickened and smooth. Stir in butter. Serve over ham.