| 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
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”