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ham
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Maple-Baked Ham with Raisin Sauce 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.