Recipe Of The Day: Glazed Ham with Pineapple-Raisin Sauce

[RD Cook]

Glazed Ham with Pineapple-Raisin Sauce

 <h3><A href="http://www.bigoven.com/158891-Glazed-Ham-with-Pineapple-Raisin-Sauce-recipe.html" target="_blank">Glazed Ham with Pineapple-Raisin Sauce recipe</A></h3><a href="http://www.bigoven.com/158891-Glazed-Ham-with-Pineapple-Raisin-Sauce-recipe.html" target ="_blank"><img width="140" alt="Click here for a larger picture of Glazed Ham with Pineapple-Raisin Sauce" src="http://www.bigoven.com/pics/090805084554.jpg" /></a><BR/>18 Servings
Pork
American<BR/>Winter   Fall   Easter   Bake   Main Dish   American   Pork   Dinner  

5 pound cooked boneless ham
1 can  (6 ounces) frozen pineapple-orange or pineapple juice concentrat
3 tablespoons maple syrup
3 tablespoons white balsamic vinegar
1/4 teaspoon dried thyme crushed
1/3 cup finely chopped onion
1 tablespoon butter
1 1/4 cups water
3/4 cup golden raisins
1/4 cup maple syrup
1/2 teaspoon dry mustard
1/4 cup white balsamic vinegar
4 teaspoons cornstarch
     

Heat oven to 325 degrees F. Place ham on rack in shallow roasting pan. Bake, uncovered, for 1 1/4 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F. (about 15-18 minutes per pound.)
In small saucepan, combine half of the juice concentrate, 3 tablespoons maple syrup, 3 tablespoons vinegar and thyme. Bring to a boil. Reduce heat to low, simmer uncovered, for 5-10 minutes or until slightly thickened, stirring occasionally. Baste ham with glaze the last 15-20 minutes of baking. Remove ham from oven, slice and serve with Pineapple-Raisin Sauce.

Pineapple-Raisin Sauce:

In a medium saucepan, saut onion in butter until tender. Add remaining juice concentrate, water, raisins, maple syrup and mustard. Stir together 1/4 cup vinegar and cornstarch; stir into raisin mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

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