April 11, 2010

BAKED HAM (12 TO 14 POUND)w/RAISIN SAUCE


 
Place ham on rack in pan and bake uncovered at 325 degrees for about 15 minutes per pound. After it is baked, remove skin and score the jam. Then put cloves or sliced pineapple on it and baste with the following "glaze".
 
GLAZE FOR HAM:
1 c. brown sugar
1 1/2 tsp. dry mustard
1/2 tsp. cinnamon
1/4 tsp. ground cloves
3 tbsp. honey
Enough pineapple juice to make it spread
Put in 450 degree oven for 20 minutes (basting occasionally). Remove from pan and the grease remaining in the pan makes good use in making gravy. Do not carve the ham for 20 minutes.
 
RAISIN SAUCE FOR SLICED HAM:
1/2 c. sugar
2/3 c. water
1/2 c. red currant jelly
3/4 c. raisins
2 tbsp. butter
1 tbsp. vinegar
1/2 tsp. cinnamon
1/4 tsp. cloves
1/8 tsp. salt
1 tsp. corn starch (at least)
 
Mix sugar and water to come to a boil. Then add jelly, raisins, butter, vinegar, and spices. Allow to cook to a boil adding the corn starch to sauce to make it thicken.

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