Sunday, May 15, 2011

Maple Glazed Ham with Raisin Sauce


Cross hatch ham and stick cloves in every intersection.

Maple Glaze
1 cup maple syrup
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice

Stir well and pour over ham.
Bake at 325º for 25 to 30 minutes per pound of ham. Baste every 25 minutes and cover with loose foil after an hour and a half or so. Internal temperature should be around 160º if you have a meat thermometer.

Raisin Sauce

2 cups brown sugar
3 Tbsp cornstarch
Stir together and add...

2 cups raisins
1 cup water
4 Tbsp OJ
4 Tbsp vinegar
2 Tbsp butter
1/4 tsp salt

Bring to boil, reduce heat to low, simmer until it thickens and raisins are nice and soft (Yes, you will have to taste the sauce to see if it is done because it is sort of subjective. Try not to eat it all before the ham is ready and the guests arrive.)