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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