Ham with Port Raisin Sauce
rec.food.cooking/Oddlyenuff (LJ Colten-Smith) 1996
Source: Ready and Waiting by Rick Rodgers, Hearst Books, 1992
Serves 4 to 6

1 2 1/2 lb. boneless smoked ham, preferably "Cure 81"
2 cups tawny or vintage port
1/3 cup double-strength beef broth, canned or homemade
1/3 cup water
1/2 cup dark raisins
2 TBS light brown sugar
1 TBS cornstarch dissolved in 2 TBS cold water

Pierce the ham all over with the tip of a sharp knife.

In a 3 1/2 quart slow cooker, combine the port, broth and water. Add the ham, cover and slow-cook until a meat thermometer inserted into the center of the ham reads at least 165 F, 4 to 5 hours on low or 2 to 3 hours on high. Turn the ham once during cooking for even distribution of flavor. Transfer the ham to a platter and cover with aluminum foil to keep warm.

Pour the cooking liquid into a medium saucepan, bring to a boil over high heat, and cook until the cooking liquid has reduced to 2 cups, about 5 minutes. Stir in the raisins, brown sugar, and vinegar, reduce the heat to low and simmer for 5 minutes. Whisk in the cornstarch mixture and cook until just thickened.

Pour the sauce into a sauce boat. Slice the ham and serve with the sauce passed on the side.