| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ham, Main dish, Southern |
10 |
Servings |
INGREDIENTS
| 5 |
lb |
To 7 pound uncooked ham half |
| 14 |
|
To 16 whole cloves |
| 1 |
c |
Maple-flavored syrup |
| 1/2 |
t |
Ground ginger |
| 1/4 |
t |
Ground nutmeg |
| 1/4 |
t |
Ground allspice |
|
|
Raisin Sauce |
| 1 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1/2 |
c |
Raisins |
| 1/4 |
c |
Red currant jelly |
| 3 |
T |
Red wine vinegar |
| 2 |
T |
Butter or margarine |
| 1 |
T |
Worcestershire sauce |
| 1 |
pn |
Ground mace |
| 1 |
ds |
Hot sauce |
|
|
Salt & pepper to taste |
INSTRUCTIONS
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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