Maple-Baked Ham with Raisin Sauce
Item
-
Title
-
Maple-Baked Ham with Raisin Sauce
-
Identifier
-
Baked Ham
-
Description
-
Maple-Baked Ham with Raisin Sauce
1 (5-7 lb.) cook-before-eating ham half
14-16 whole cloves
1 c. maple flavored syrup
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
Raisin Sauce (recipe follows)
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 until meat thermometer registers 160 degrees (2-3 hours), baste ham every 20-30 minutes. If ham gets too brown, cover lightly with aluminum foil. Serve hot or cold with Raisin Sauce. Yeild: 10-14 servings.
Raisin Sauce:
1 c. sugar
1/2 c. water
1/2 c. raisins
1/4 c. red currant jelly
3 T. red-wine vinegar
2 T. butter or margarine
1 T. Worcestershire sauce
Pinch of ground mace
Dash of hot sauce
Salt & pepper to taste
Combine sugar and water in a medium saucepan, bring to a boil. Boil 5 minutes, stirring often. Add remaining ingredients. Reduce heat, simmer until jelly dissolves, stirring occasionally. Yield: 1 1/2 cups sauce.
-
Creator
-
Martha Cook Building
-
Subject
-
Entree
-
Source
-
“1915-1990, the Martha Cook Building : 75th Jubilee Anniversary Cookbook.”
Kearney, NE : Cookbooks by Morris Press
1990
-
Rights
-
Gift of Susan Wineberg to the University of Michigan Special Collections
-
Type
-
Text - Recipe
