Rum Raisin Sauce for Ham
Rum Raisin Sauce for Ham — A Sweet & Spiced Holiday Classic
When I think about the holidays, I picture that perfect glazed ham sitting in the center of the table—shiny, tender, and caramelized to perfection.
But what really takes it from wonderful to unforgettable is a warm drizzle of homemade Rum Raisin Sauce. This sauce is rich, buttery, and spiced with brown sugar, cloves, and just the right splash of rum.
It’s the kind of old-fashioned recipe that fills the kitchen with the most heavenly aroma—like brown sugar, Christmas spice, and comfort.
This sauce isn’t just for ham, though—it’s amazing spooned over pork tenderloin, turkey, or even baked sweet potatoes.
The raisins plump up in the sauce, soaking in all that warm rum flavor, while the brown sugar and butter melt into a glossy glaze that’s pure magic. I make this every year, and every year someone asks for the recipe before dinner is even over.
Ingredients
- 1 cup raisins
- ½ cup dark rum (or apple juice if you prefer alcohol-free)
- 1 cup brown sugar, packed
- 2 tablespoons butter
- ½ teaspoon ground cloves
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- ¼ cup water
- Pinch of salt
Instructions
1. Soak the Raisins
In a small saucepan, combine the raisins and rum. Warm over low heat for 5 minutes to plump the raisins and infuse them with rum flavor. Set aside while you make the base of the sauce.
2. Make the Brown Sugar Base
In a medium saucepan, melt the butter over medium heat. Add the brown sugar, cloves, cinnamon, nutmeg, and salt. Stir until the sugar begins to dissolve and the mixture looks glossy and caramel-like.
3. Combine and Simmer
Pour in the rum-soaked raisins (including any leftover liquid) and stir to combine. Add vanilla extract and bring to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally, until the sauce begins to thicken slightly.
4. Thicken the Sauce
In a small bowl, mix cornstarch with water to form a slurry. Slowly pour it into the simmering sauce, stirring constantly. Cook for another 2–3 minutes, or until thickened to your desired consistency.
5. Serve Warm
Pour the sauce into a heatproof bowl or gravy boat and serve it warm over baked or glazed ham. It’s also delicious over roasted carrots or mashed sweet potatoes!
Jennie’s Thoughts
This is one of those old-fashioned recipes that feels like it’s been passed down through generations. It’s warm, nostalgic, and has just enough rum to make it special. When the butter melts with the brown sugar and cloves, it fills the kitchen with that unmistakable holiday scent—it’s like comfort in a saucepan.
I love serving this over my baked ham on Christmas Day. The sauce clings beautifully to each slice and adds that extra layer of sweetness and depth that makes everyone go back for seconds. It’s one of those “small effort, big payoff” recipes that’s sure to become a family tradition.
Tips & Variations
- No rum? Substitute with apple juice or orange juice for a kid-friendly version.
- Add zest: A touch of orange zest brightens the flavor beautifully.
- Extra silky: Stir in a splash of heavy cream before serving for a creamy twist.
- Make ahead: This sauce reheats perfectly—just store it in the fridge for up to 5 days and warm it on the stove before serving.
Serve It With:
Brown Sugar Maple Sweet Potato Rounds – a perfect sweet side for your holiday ham.
Cheesy Crockpot Kielbasa and Potatoes – cozy and comforting.
Maple Roasted Carrots – the perfect companion for this sauce.
This Rum Raisin Sauce for Ham is what holiday memories are made of—warm, comforting, and absolutely full of flavor. Once you make it from scratch, you’ll never go back to store-bought glazes again. It’s that one little finishing touch that turns a simple ham into a showstopper. Serve it, share it, and let it become a new family tradition.
