Maple Glazed Ham with Raisin Sauce or Apricot-Berry Sauce

Featured Cookbook

Favorite Salmon Mold
Maple Glazed Ham with Raisin Sauce or Apricot-Berry Sauce
Orange Chiffon Cake with Spice and Orange Frosting

Book Description

Enjoy more than 450 of America's best-loved recipes that bring the wholesome flavors of the past to today's tables. You'll also find lots of old-time cooking secrets, as well as up-to-the-minute tips for cutting fat, sodium

... (more)

Like grandma used to make

Authors: Brenda Jackson

Date: January 1997

ISBN: 0895778904

Publisher: Readers Digest

Hardcover

ORDER/INFO

Maple Glazed Ham with Raisin Sauce
or Apricot-Berry Sauce
Recipe from: Like grandma used to make
by Brenda Jackson
Cookbook Heaven at Recipelink.com

Ham was precious because it took so much of the hog to get just one piece of meat. So, women saved it for festive occasions and then served it with a special company's-coming sauce.

Servings: 10
Prep Time: 15 minutes
Cooking Time: 1 1/2 hours
Standing Time: 15 minutes

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
Dash ground cloves
For the Raisin Sauce:
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
OR Apricot-Berry Sauce (recipe follows)

SCORING HAM

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.

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.

Per Serving:
Calories 258
Total Fat 6 g.
Saturated Fat 2 g.
Protein 21 g.
Carbohydrate 30 g.
Fiber 1 g.
Sodium 1,121 mg.
Cholesterol 49 mg.

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.

Per Serving:
Calories 241
Total Fat 6 g.
Saturated Fat 2 g.
Protein 22 g.
Carbohydrate 25 g.
Fiber 1 g.
Sodium 1,120 mg.
Cholesterol 49 mg.

More From This Book: