Easter Leftovers

We had ham for Easter Dinner which I basted with a glaze of brown sugar, Dijon mustard, and honey during the last half an hour of cooking. Now, what to do with the leftovers. I could make scrambled eggs and ham for dinner which will be quick. However, my husband will prefer that I freeze some cubed ham and make it on the weekend. Or, I love a scalloped ham and potato casserole, but it will take too much time on a workday. I ran across a recipe for Raisin Sauce. The recipe consists of whisking a half a cup of brown sugar, 2 tbs. of cornstarch, 1 tsp. of dry mustard together and adding it to a saucepan. Then adding 1 tbs. apple cider vinegar, 1 cup of raisins, ¼ tsp of grated lemon zest, 2 tbs. lemon juice over medium heat while adding a cup and a half of water stirring until all ingredients are combined. Unfortunately, I will have to stir it constantly for 10 minutes until it is clear, thick, and bubbly. Even though it’s a workday it is still quick, and I have never had a raisin sauce. It sounds like it would be good with left over ham or pork chops. Seems like the ham will turn into a new meal today with a salad and roasted asparagus!