On the Menu Today~
Maple Glazed Ham with Raisin Sauce
Ham is typically served for
special or festive occasions.
Often served with a
“Special Company’s Coming Sauce”
How to Score a Ham
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
- Using your finger, insert a whole clove (optional) 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 (optional)
1 (4 to 4 1/2 pounds)
cooked ham, shank portion
- Maple Glaze:
pure maple syrup
light corn syrup
- Raisin Sauce:
firmly packed light brown sugar
1 1/2 cups
grated orange rind
- Rotisserie Directions:
- Score the top of the ham into diamonds.
- Pace ham on the rotisserie. Set for 1 1/4 hours.
- Prepare the Maple Glaze:
- In a small saucepan, combine the maple syrup, butter, corn syrup, 1 tablespoon orange juice, and 1/8 teaspoon allspice. Bring to a boil; remove the pan from the heat.
- Brush ham with some of the maple glaze. Cook for 15 minutes more, brushing once or twice more with the remaining glaze.
- Remove the ham from the rotisserie. Place on a large plate and cover with foil. Let stand for 15 minutes before craving.
- Prepare the Raisin Sauce:
- In a medium-size saucepan, combine the brown sugar, and cornstarch. Stir in 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 sauce with the ham.