- prep 15 min cook 90 min
- serves 10
Ham was precious because it took so much of the hog to get just one piece of meat. So, women saved it for a festive occasion and then served it with a special company’s-coming sauce.
- 1 cooked ham, shank portion (4 to 41/2 pounds)
- 2 tablespoons whole cloves
- 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
- Dash ground cloves
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons cornstarch
- 11/2 cups apple juice
- 1 cup raisins
- 3 tablespoons orange juice
- 1 tablespoon vinegar
- 1 teaspoon grated orange rind
- 1/8 teaspoon ground allspice
How to make it
Preheat the oven to 325°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 11/4 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°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 with the raisin sauce. Makes 10 servings.
Nutritional Information(per serving)
- Calories: 258
- Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 49g
- Sodium: 1,121mg
- Carbs: 30g
- Protein: 21g
- Fiber: 1g
Add an old-fashioned, decorative touch to baked ham by scoring the top and studding it with cloves. The scoring also allows the glaze to penetrate the meat.
1. To score the ham, use a small sharp knife to diagonally cut 1/4-inch-deep parallel lines in the top of the ham about 1 inch apart. Make another series of cuts at right angles to form diamonds.
2. Using your fingers, insert a whole clove in the middle of each of the diamonds. You may find it easier to pierce the meat first with the point of a skewer and then insert the clove.
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