1 x  PAN JUICES FROM BAKED HAM

    1/2 c  BEEF BROTH

      2 tb BROWN SUGAR

      2 tb CURRANT JELLY

      1 tb SHERRY

      1 tb CORNSTARCH

      1 ts DIJON MUSTARD

    1/4 c  CURRANTS OR RAISINS

       Pour pan juices from baked ham through wire strainer, including
       onions and apples.  Press on solids to extract as much juice as
       possible.  Degrease strained juices.  Add broth, sugar, and jelly
       to pan juices and heat to a boil in a saucepan.  Mix cornstarch
       with mustard and sherry.  Wisk rapidly into simmering sauce and
       stir for several minutes until blended and slightly thickened.
       Add currants or raisins and simmer 10-15 minutes before serving.