Yield: 10 Servings
Measure | Ingredient |
---|---|
5 pounds | To 7 pound uncooked ham half |
14 eaches | To 16 whole cloves |
1 cup | Maple-flavored syrup |
½ teaspoon | Ground ginger |
¼ teaspoon | Ground nutmeg |
¼ teaspoon | Ground allspice |
\N \N | Raisin Sauce |
1 cup | Sugar |
½ cup | ;Water |
½ cup | Raisins |
¼ cup | Red currant jelly |
3 tablespoons | Red wine vinegar |
2 tablespoons | Butter or margarine |
1 tablespoon | Worcestershire sauce |
1 pinch | Ground mace |
1 dash | Hot sauce |
\N \N | Salt & pepper to taste |
RAISIN SAUCE
Place ham, fat side up, on a cutting board; score fat in a diamond design, and stud with cloves.
Place ham, fat side up, on rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone.
Combine syrup, ginger, nutmeg, and allspice; stir well, and pour over ham. Bake, uncovered, at 325 degrees F for 2 to 3 hours until meat thermometer registers 160 degrees, basting ham every 30 minutes.
If ham gets too brown, cover lightly with aluminum foil. Serve hot or cold with Raisin Sauce. Yield: 10 to 14 servings.
RAISIN SAUCE:
Combine sugar and water in a medium saucepan; bring to a boil.
Cook 5 minutes, stirring often. Add remaining ingredients; reduce heat and simmer until jelly dissolves, stirring occasionally. Yield: 1-½ cups sauce.
From Rublelene Singleton of Tennessee in September, 1983"Southern Living" Typos by Jeff Pruett From: Jeff Pruett Date: 10-11-95