| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Crockpot, Pork & ham | 1 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Ham; boneless smoked |
| 2 | c | Tawny or vintage port |
| 1/3 | c | Beef broth; double strength |
| 1/3 | c | Water |
| 1/2 | c | Raisins; dark |
| 2 | tb | Brown sugar; light |
| 2 | ts | Red wine vinegar |
| 1 | tb | Cornstarch |
| 2 | tb | Cold water; (dissolve cornstarch in it) |
INSTRUCTIONS
Pierce the ham all over with the tip of a sharp knife. In a 3 1/2 quart slow cooker, combine the port, broth and water. Add the ham, cover and slow-cook until a meat thermometer inserted into the center of the ham reads at least 165 F, 4 to 5 hours on low or 2 to 3 hours on high. Turn the ham once during cooking for even distribution of flavor. Transfer the ham to a platter and cover with aluminum foil to keep warm. Pour the cooking liquid into a medium saucepan, bring to a boil over high heat, and cook until the cooking liquid has been reduced to 2 cups, about 5 minutes. Stir in the raisins brown sugar and vinegar Reduce the heat to low and simmer for 5 minutes. Whisk in the cornstarch mixture and cook until just thickened. Pour the sauce into a sauceboar. Slice the ham and serve with the sauce passed on the side. Posted to recipelu-digest Volume 01 Number 332 by James and Susan Kirkland <kirkland@gj.net> on Dec 01, 1997
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