Ham with Raisin Sauce, from www.PremierSystems.Com/recipes|
Google: Bruce Moffitt
Ham with Raisin Sauce is a recipe that just cries Holiday. Ham with Raisin Sauce is a grand entree, beautifully decorated, wonderously fragrant, and lavish enough to serve all. Ham is also economical, and the left-overs can be used in myriad ways. For the full monte, serve your holiday Ham with Raisin Sauce with sweet potatos, mashed potatoes, steamed vegetables, a light green salad and a good bread. For dessert, mincemeat pie, pumpkin pie and perchance a tall chocolate cake. A light red wine goes well with Ham with Raisin Sauce, as does an assertive white wine or a good light beer. Enjoy
This recipe is for the common cooked whole or half ham found in your local market. The recipe also works well for the more exotic cured hams, but you must follow the instructions with the ham to prepare it for roasting.
To begin your Ham with Raisin Sauce, wish the ham well. Trim off most of the skin and fat. Stick whole cloves into the remaining fat and exposed meat. Brush well with a bit of ham baste made from dry mustard, honey and enough Seven-Up or ginger ale to make a thin liquid. Roast in an open pan at 350" for about an hour basting occsionally with the ham baste. Decorate with pineapple rings and marachino cherries stuck on with toothpicks. Roast for another half hour or so, again basting occasionally. Let ham rest covered for a half hour before carving. Serve with Raisin Sauce.
To do Raisin Sauce for Ham, choose a small saucepan and add:
Serve hot with ham.