How to Make Perfect Glazed Baked Ham w/ Rum-Raisin Sauce

Glazed Baked Ham w/ Rum-Raisin Sauce. Garden At Home With Sarah Raven, Wide Range of Products Available Online For the sauce: In a saucepan, add brown sugar, cornstarch and dry mustard. Next add the vinegar, raisins, grated peel, and juice. Heat the pan over medium heat and gradually add the water while whisking.

Stir into apple juice mixture; simmer over medium heat until sauce is thickened and clear. Prepare Dash of cinnamon and dried ginger. Raisin sauce with baked ham is a tradition in many families, and you might have fond memories of the sauce with an Easter or Christmas dinner. You can cook Glazed Baked Ham w/ Rum-Raisin Sauce using 17 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Glazed Baked Ham w/ Rum-Raisin Sauce

1. It's of bone-in ham (shank end or butt end).
2. Prepare of cinnamon and dried ginger.
3. It's of whole cloves.
4. You need of Glaze:.
5. You need of packed brown sugar.
6. Prepare of balsamic vinegar.
7. It's of dark grain mustard.
8. You need of Rum Raisin Sauce:.
9. It's of brown sugar.
10. Prepare of cornstarch.
11. You need of dry mustard.
12. It's of apple cider vinegar.
13. It's of golden raisins.
14. You need of grated lemon peel (or orange peel).
15. It's of lemon juice (or juice from orange).
16. It's of water.
17. Prepare of white rum.

The sweet and sour supporting ingredients of brown sugar, vinegar, and lemon juice are classics, and either apple cider vinegar, white vinegar, or wine vinegar makes an equally delicious sauce. Glazed Baked Ham w/ Rum-Raisin Sauce rikminptc PTC, GA. A traditional holiday ham that can be made throughout the year as well. Country hams need to be fully cooked.

Glazed Baked Ham w/ Rum-Raisin Sauce instructions

1. Heat oven to 350°F.
2. Place ham in a roasting pan fat side up. Lightly dash the meat with cinnamon and ginger. Dot the meat skin with cloves..
3. For a nice presentation make long cuts with a sharp knife that resembles a diamond pattern. Insert a clove in each diamond shape..
4. Place a sheet of aluminum foil over the ham and down both sides. Put the ham in the heated oven and bake for 60 minutes..
5. Prepare the glaze by adding the sugar, vinegar, and mustard in a small bowl and mix to a paste consistency. Set aside..
6. After the initial baking time, baste the pan juices over the ham and coat all sides with the glaze. Tent the ham with the foil on top..
7. Bake for another 30 minutes. Baste the ham again after 15 minutes and at the end. Remove from the oven and allow it to cool for 30 minutes before carving..
8. Full bake time is about 15-17 minutes per lb. or internal temp reads 125°F. Note: the ham is pre-cooked so reaching a higher internal temp tends to dry the meat out..
9. For the sauce: In a saucepan, add brown sugar, cornstarch and dry mustard. Next add the vinegar, raisins, grated peel, and juice. Heat the pan over medium heat and gradually add the water while whisking..
10. Continue heating, adding the rum, and stir frequently until it thickens and slightly bubbles. Set aside to slightly cool. [Makes about 2 cups].
11. To carve: Place the ham on a cutting board. Use a sharp knife to cut 2-3 thin slices on the skin side of the ham, down towards the bone..
12. Next make one single cut into the ham to release the slices. Repeat the carving steps. [Save the bone for stock – bean soup].

However, "city" hams that are generally store bought, are already precooked. For best flavors though, it should be cooked again. Scoring helps the meat absorb the star of the recipe—the glaze. See recipes for Glazed Baked Ham w/ Rum-Raisin Sauce too. Combine cornstarch and remaining water until smooth; gradually stir into raisin mixture.