Glazed Baked Ham w/ Rum-Raisin Sauce

Name: Glazed Baked Ham w/ Rum-Raisin Sauce
Total time: 6000 s
Cuisine: American
Ingredients: 6-8 lb. bone-in ham (shank end or butt end); Dash cinnamon and dried ginger; 25 whole cloves; Glaze:; 3/4 cup packed brown sugar; 2 tbs. balsamic vinegar; 2 tbs. dark grain mustard; Rum Raisin Sauce:; 1/2 cup brown sugar; 2 tbs. cornstarch; 1 tbs. dry mustard; 1 tbs. apple cider vinegar; 1 cup golden raisins; 1/4 tsp. grated lemon peel (or orange peel); 2 tbs. lemon juice (or juice from orange); 1 cup water; 1/4 cup white rum

Rick M @RickM_PTC

PTC, GA.

A traditional holiday ham that can be made throughout the year as well. Country hams need to be fully cooked. However, “city” hams that are generally store bought, are already precooked. For best flavors though, it should be cooked again. This rum raisin sauce makes for a great accompaniment or to kick start dinner leftovers.

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Ingredients

100 mins

6-8 lb.bone-in ham (shank end or butt end)
Dashcinnamon and dried ginger
25whole cloves
Glaze:
3/4 cuppacked brown sugar
2 tbs.balsamic vinegar
2 tbs.dark grain mustard
Rum Raisin Sauce:
1/2 cupbrown sugar
2 tbs.cornstarch
1 tbs.dry mustard
1 tbs.apple cider vinegar
1 cupgolden raisins
1/4 tsp.grated lemon peel (or orange peel)
2 tbs.lemon juice (or juice from orange)
1 cupwater
1/4 cupwhite rum

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Steps

100 mins

1

Heat oven to 350°F
2

Place ham in a roasting pan fat side up. Lightly dash the meat with cinnamon and ginger. Dot the meat skin with cloves.
3

For a nice presentation make long cuts with a sharp knife that resembles a diamond pattern. Insert a clove in each diamond shape.
4

Place a sheet of aluminum foil over the ham and down both sides. Put the ham in the heated oven and bake for 60 minutes.
5

Prepare the glaze by adding the sugar, vinegar, and mustard in a small bowl and mix to a paste consistency. Set aside.
6

After the initial baking time, baste the pan juices over the ham and coat all sides with the glaze. Tent the ham with the foil on top.
7

Bake for another 30 minutes. Baste the ham again after 15 minutes and at the end. Remove from the oven and allow it to cool for 30 minutes before carving.
8

Full bake time is about 15-17 minutes per lb. or internal temp reads 125°F. Note: the ham is pre-cooked so reaching a higher internal temp tends to dry the meat out.
9

For the sauce: In a saucepan, add brown sugar, cornstarch and dry mustard. Next add the vinegar, raisins, grated peel, and juice. Heat the pan over medium heat and gradually add the water while whisking.
10

Continue heating, adding the rum, and stir frequently until it thickens and slightly bubbles. Set aside to slightly cool. [Makes about 2 cups]
11

To carve: Place the ham on a cutting board. Use a sharp knife to cut 2-3 thin slices on the skin side of the ham, down towards the bone.
12

Next make one single cut into the ham to release the slices. Repeat the carving steps. [Save the bone for stock – bean soup]