Ingredients
- 1 cooked ham, shank portion (4 to 41⁄2 pounds)
- 2 tablespoons whole cloves
- 1⁄4 cup pure maple syrup
- 1 tablespoon butter or margarine
- 1 tablespoon light corn syrup
- 1 tablespoon orange juice
- 1⁄8 teaspoon ground allspice
- Dash ground cloves
Raisin Sauce
- 1⁄4 cup maple sugar
- 2 tablespoons cornstarch
- 11⁄2 cups apple juice
- 1 cup raisins
- 3 tablespoons orange juice
- 1 tablespoon vinegar
- 1 teaspoon grated orange rind
- 1⁄8 teaspoon ground allspice
Method
- Preheat the oven to 325°F. Score the top of the ham into diamonds, then stud the ham with whole cloves (tip, right). Place the ham on a rack in a large shallow baking pan. Insert a roasting thermometer in the center of the thickest portion without touching bone. Bake for 11⁄4 hours.
- Meanwhile, to prepare the maple glaze, in a small saucepan, combine the maple syrup, butter, corn syrup, the 1 tablespoon orange juice, 1⁄8 teaspoon allspice, and ground cloves. Bring to a boil; remove the pan from heat.
- Brush the ham with some of the maple glaze. Bake for 15 minutes more or until thermometer registers 135°F., brushing once or twice with the remaining glaze. Cover ham with foil and let stand for 15 minutes before carving.
- Meanwhile, to prepare the raisin sauce, in a medium-size saucepan, combine the brown sugar and cornstarch. Stir in the apple juice, raisins, the 3 tablespoons orange juice, vinegar, orange rind, and 1⁄8 teaspoon allspice.
- Cook over moderate heat, stirring constantly, until the mixture starts to thicken. Cook and stir for 1 to 2 minutes more or until thickened. Serve the ham with the raisin sauce.
Source:Recipe from Cookbook Like Grandma Used to Make
