Holiday Baked Ham with Raisin Sauce

Recipe By:
Margaret
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Holiday Baked Ham With Raisin Sauce
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  • Total Time 80 min Ico-add
  • Yield 1 Ham
  • Level Medium

Nothing says Easter dinner like a baked ham with all the fixings. It is also part of a traditional Christmas dinner and many other times of the year as well.
 

Ingredients

  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1 (6 ounce) can frozen orange juice concentrate, thawed
  • 5 to 7 pound smoked ham, fully cooked
  • Whole cloves (if desired)
  • For raisin sauce:
  • 2 cups apple cider or juice
  • 3 tablespoons cornstarch
  • 1 cup raisins
  • 2 tablespoons margarine or butter
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Directions

  1. 1. Heat oven to 325 degrees F.
  2. 2. Mix brown sugar, ground cloves, cinnamon and orange juice concentrate.
  3. 3. Place ham, fat side up, on rack in shallow roasting pan.
  4. 4. Spoon or spread half of the juice mixture onto ham and put it in the oven. Bake according to package instructions.
  5. 5. Or, by this guideline: partially cooked hams need to be baked about 20 minutes per pound, until the internal temperature reaches 160 degrees F. Fully cooked hams need about 10 minutes per pound baking time just to reheat them.
  6. 6. About 30 minutes before ham is done remove it from oven. Pour the drippings from pan and use it for gravy. Cut fat surface of ham in uniform diamond pattern 1/4 inch deep.
  7. 7. Insert whole clove in each diamond (if desired). Spoon or spread remaining juice mixture on ham; continue baking 30 minutes.
  8. 8. Remove from oven and and let stand 10 minutes before carving.
  9. Raisin sauce:
  10. 9. Gradually stir apple cider while adding cornstarch in a 1 quart saucepan. Add raisins and margarine.
  11. 10. Heat over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  12. 11. Serve warm over ham slices.
 
 
  • Did you know?

    The pig is one of the oldest forms of livestock, having been domesticated as early as 5000 BC. It is believed to have been domesticated either in the Near East or in China from the wild boar.