Ham With Port Raisin Sauce Recipes

RAISIN SAUCE FOR BAKED HAM

Steps:

• Serve the raisin sauce warm, with sliced ham or other pork dishes, and enjoy.

EASY RAISIN SAUCE FOR HAM

Steps:

• Bring water to a boil in a saucepan.
• Stir raisins into water, reduce heat to medium, and boil until very tender, about 5 minutes.
• Whisk brown sugar, cornstarch, and salt into raisin mixture and simmer until thickened, about 10 minutes.

HAM BRAISED WITH MAPLE RAISIN SAUCE

Steps:

• Put ham cut side down in a large deep heavy pot (about 10 quarts) and add water and syrup.
• Bring liquid to a boil, then reduce heat to low and gently simmer ham, covered, until tender, 2 to 2 1/2 hours. Uncover and cool slightly.
• Preheat oven to 350°F.
• When ham is cool enough to handle, remove from pot, reserving cooking liquid, then cut off any rind and excess fat, leaving a thin layer. Transfer ham to a roasting pan.
• Whisk together sugar, mustard, apple juice, and ground cloves, if using, in a bowl, then spoon over ham. Add raisins and 1 cup reserved cooking liquid to roasting pan and bake in middle of oven, basting occasionally, until ham is glazed and juices are bubbling, 30 to 40 minutes. Serve warm or at room temperature.

RAISIN SAUCE FOR HAM

Steps:

• In a saucepan, combine brown sugar, cornstarch and mustard. Stir in the water, raisins, vinegar, lemon juice and zest until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm over sliced ham.

RAISIN SAUCE FOR HAM

Steps:

• Boil raisins and water 5 minutes.
• Mix dry ingredients.
• Add to raisin mixture.
• Cook 15 minutes.
• Stir in butter and vinegar.

BOURBON RAISIN SAUCE FOR HAM

Steps:

• Melt 1 tablespoon butter in a large saucepan over medium heat; cook and stir onion in hot butter until starting to caramelize, 8 to 10 minutes. Add ginger to onion; cook and stir until fragrant and caramelized, 2 to 5 minutes more.
• Stir brown sugar, cornstarch, cinnamon, star anise, mustard, cloves, salt, and pepper into onion mixture; cook until brown sugar and cornstarch dissolve. Slowly mix vinegar into brown sugar mixture. Add apple cider, raisins and bourbon; bring to a boil, stirring frequently, and cook until sauce is reduced by half, 15 to 25 minutes. Remove from heat.
• Whisk 1 pound butter into sauce, 1 tablespoon at a time, until butter melts and sauce is glossy and thick.

STUFFED HAM WITH RAISIN SAUCE

Steps:

• Using a sharp thin-bladed knife and beginning at one end of the ham, carefully cut a 2-1/2-in. circle about 6 in. deep; remove cutout. Cut a 1-1/2-in. slice from the end of removed piece; set aside. , Continue cutting a 2-1/2-in. tunnel halfway through ham, using a spoon to remove pieces of ham (save for another use). Repeat from opposite end of ham, cutting and removing ham until a tunnel has been cut through entire length of ham., In a small skillet, saute onion in butter until tender. In a large bowl, combine the stuffing mix, pecans, parsley, egg substitute and mustard. Stir in onion. Stuff ham; cover end openings with reserved ham slices. Place in a shallow roasting pan., Bake, uncovered, at 325° for 1-1/4 hours. In a small saucepan, combine honey and orange juice concentrate; cook and stir for 1-2 minutes or until blended. Brush over ham. Bake 30 minutes longer or until a thermometer reads 140°. , For sauce, combine the brown sugar, flour, mustard and raisins in a saucepan. Gradually add water and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with ham.

HAM WITH PORT-RAISIN SAUCE

Steps:

• Pierce the ham all over with the tip of a sharp knife.
• In a 3 and 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 degrees F, 4 to 5 hours on low (200 degrees) or 2 to 3 hours on high (300 degrees). Turn the ham once during the cooking period 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 liquid has reduced to 2 cups, about 5 minutes.
• Stir in the raisins, brown sugar and vinegar.
• Reduce 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.