In a saucepan, mix the juice of 2 oranges, 1 cup each of raisins and orange marmalade, grated orange rind and 1/4 teaspoon of allspice. Bring it to a boil, add a slurry of 1/2 cup of water and 2 tablespoons of cornstarch, reduce heat and cook one minute longer.
Traditional raisin sauce recipes call for as much as 1 cup of brown sugar. Reduce the brown sugar to 2 tablespoons, and mix it with 1 cup of orange juice, 1 1/2 tablespoons of cornstarch, 1/2 teaspoon of grated orange rind and 1 teaspoon of dry mustard. Boil the mixture for 5 to 10 minutes until it thickens. Add 1/3 cup of raisins, and cook for an additional 3 to 4 minutes. Stir in a 1/2 cup of ginger ale, and serve over baked ham slices.
For a different approach, peel and dice a crisp apple into 1/4 to 1/2-inch pieces, add to a large saucepan with 1 tablespoon of melted butter, and cook for 2 minutes. Add a 1/2 cup of apple cider or juice, 1/4 cup each of chicken broth and golden raisins and 1/4 teaspoon each of salt and black pepper. Simmer gently for an additional 3 minutes, and serve over cooked ham.
For a no-cook reduced sugar raisin sauce, mix 1/4 cup each of dark raisins and olive oil, 4 teaspoons each of prepared mustard and honey, 1 teaspoon each of grated ginger and snipped chives, 1/4 teaspoon each of paprika and dried dill and minced garlic to taste. Blend in 3 tablespoons of wine vinegar and 1 teaspoon each of soy sauce and lemon juice and salt and pepper to taste. Let the sauce stand for at least a half hour before serving over ham slices.