Maple-baked ham with raisin sauce
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | To 7 pound uncooked ham half |
| 14 | eaches | To 16 whole cloves |
| 1 | cup | Maple-flavored syrup |
| ½ | teaspoon | Ground ginger |
| 1 | cup | Sugar |
| ½ | cup | ;Water |
| ½ | cup | Raisins |
| ¼ | cup | Red currant jelly |
| 3 | tablespoons | Red wine vinegar |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground allspice |
| Raisin Sauce | ||
| 2 | tablespoons | Butter or margarine |
| 1 | tablespoon | Worcestershire sauce |
| 1 | pinch | Ground mace |
| 1 | dash | Hot sauce |
| Salt & pepper to taste | ||
Directions
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
Submitted By JEFF PRUETT On 10-11-95