Spicy Currant Sauce for Ham

1 cup packed brown sugar

1 cup dried currants

½ cup hot water

¼ cup cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons butter

½ teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon ground cloves

1 pinch ground mace

1 cup currant jelly

Stir brown sugar, dried currants, water, vinegar, Worcestershire sauce, butter, salt, black pepper, cloves, and mace together in a saucepan over medium heat, stirring occasionally until butter melts, about 10 minutes. Bring to a boil.

Stir currant jelly into sauce and return to a gentle boil; reduce heat to low and simmer until currents are slightly plump, 5 to 10 minutes.