Maple-baked ham with raisin sauce - sl 9/83

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

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