Maple Glazed Ham with Raisin Sauce
1 cooked ham shank portion (4 to 4 1/2 pounds)
2 tablespoons whole cloves
For the Maple Glaze:
1/4 cup maple-flavored syrup or pure maple syrup
1 tablespoon butter or margarine
1 tablespoon light corn syrup
1 tablespoon orange juice
1/8 teaspoon ground allspice
1 Dash ground cloves
For the Raisin Sauce or Apricot-Berry Sauce (recipe follows):
1/4 cup firmly packed light brown sugar
2 tablespoons cornstarch
1 1/2 cups apple juice
1 cup raisins
3 tablespoons orange juice
1 tablespoon vinegar
1 teaspoon grated orange rind
1/8 teaspoon ground allspice
Preheat the oven to 325 degrees F. Score the top of the ham into
diamonds, then stud the ham with whole cloves (tip, right). Place
the ham on a rack in a large shallow baking pan. Insert a roasting
thermometer in the center of the thickest portion without touching
bone. Bake for 1 1/4 hours.
Meanwhile, to prepare the maple glaze, in a small saucepan, combine
the maple-flavored syrup, butter, corn syrup, the 1 tablespoon
orange juice, 1/8 teaspoon allspice, and ground cloves. Bring to a
boil; remove the pan from heat.
Brush the ham with some of the maple glaze. Bake for 15 minutes more
or until thermometer registers 135 degrees F., brushing once or
twice with the remaining glaze. Cover ham with foil and let stand
for 15 minutes before carving.
Meanwhile, to prepare the raisin sauce, in a medium-size saucepan,
combine the brown sugar and cornstarch. Stir in the apple juice,
raisins, the 3 tablespoons orange juice, vinegar, orange rind, and
1/8 teaspoon allspice.
Cook over moderate heat, stirring constantly, until the mixture
starts to thicken. Cook and stir for 1 to 2 minutes more or until
thickened. Serve the ham the raisin sauce.
Maple-Glazed Ham with Apricot-Berry Sauce
Prepare as for Maple-Glazed Ham with Raisin Sauce omitting the
ingredients for the raisin sauce. To prepare the apricot-berry
sauce, in a medium-size saucepan, combine 1/4 cup firmly packed
light brown sugar and 2 tablespoons cornstarch. Stir in 1 1/2 cups
orange juice. Cook over moderate heat, stirring constantly, until
mixture starts to thicken. Cook and stir for 1 to 2 minutes or until
thickened. Stir in 1 can (16 ounces) unpeeled apricot halves packed
in light syrup, drained and sliced; heat through. Stir in 1 1/2 cups
sliced strawberries. |