Raisin Sauce for Ham

½ cup packed light brown sugar

2 tablespoons cornstarch

1 teaspoon dry mustard powder

1 ¼ cups water

2 tablespoons lemon juice

1 cup dark raisins

Heat brown sugar, cornstarch, and dry mustard in a 1-quart saucepan over medium heat and stir until sugar dissolves, 3 to 5 minutes.

Gradually stir water and lemon juice into brown sugar mixture.

Stir raisins into mixture and bring to a boil, stirring constantly, about 5 minutes.