| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Main dish, Ham, Southern | 10 | Servings | ||
INGREDIENTS
| 5 | lb | To 7 pound uncooked ham half |
| 14 | To 16 whole cloves | |
| 1 | c | Maple-flavored syrup |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Ground allspice |
| Raisin Sauce | ||
| 1 | c | Sugar |
| 1/2 | c | ;Water |
| 1/2 | c | Raisins |
| 1/4 | c | Red currant jelly |
| 3 | tb | Red wine vinegar |
| 2 | tb | Butter or margarine |
| 1 | tb | Worcestershire sauce |
| 1 | pn | Ground mace |
| 1 | ds | Hot sauce |
| Salt & pepper to taste |
INSTRUCTIONS
RAISIN SAUCE Place ham, fat side up, on a cutting board; score fat in a diamond design, and stud with cloves. Place ham, fat side up, on rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Combine syrup, ginger, nutmeg, and allspice; stir well, and pour over ham. Bake, uncovered, at 325 degrees F for 2 to 3 hours until meat thermometer registers 160 degrees, basting ham every 30 minutes. If ham gets too brown, cover lightly with aluminum foil. Serve hot or cold with Raisin Sauce. Yield: 10 to 14 servings. RAISIN SAUCE: Combine sugar and water in a medium saucepan; bring to a boil. Cook 5 minutes, stirring often. Add remaining ingredients; reduce heat and simmer until jelly dissolves, stirring occasionally. Yield: 1-1/2 cups sauce. From Rublelene Singleton of Tennessee in September, 1983 "Southern Living" Typos by Jeff Pruett From: Jeff Pruett Date: 10-11-95
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