INGREDIENTS

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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