Glazed Ham with Pineapple-Raisin Sauce
Ingredients
- 5 pounds Indiana Kitchen boneless ham fully-cooked
- 1 6-oz can frozen pineapple-orange juice concentrated
- 3 tablespoons maple syrup
- 3 tablespoons white balsamic vinegar
- 1/4 teaspoons dried thyme leaves crushed
- 1/3 cup onion finely chopped
- 1 tablespoon butter
- 3/4 cup golden raisins
- 1/4 cup maple syrup
- 1/2 teaspoon dry mustard
- 1/4 cup white balsamic vinegar
- 4 teaspoons cornstarch
Servings: people
Instructions
- Heat oven to 325 degrees F. Place Indiana Kitchen ham on rack in shallow roasting pan. Bake, uncovered, for 1 1/4 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F. (about 15-18 minutes per pound.)
- In small saucepan, combine half of the juice concentrate, 3 tablespoons maple syrup, 3 tablespoons vinegar and thyme. Bring to a boil. Reduce heat to low, simmer uncovered, for 5-10 minutes or until slightly thickened, stirring occasionally.
- Baste Indiana Kitchen ham with glaze the last 15-20 minutes of baking. Remove ham from oven, slice and serve with Pineapple-Raisin Sauce.
- In a medium saucepan, sauté onion in butter until tender. Add remaining juice concentrate, water, raisins, maple syrup and mustard. Stir together 1/4 cup vinegar and cornstarch; stir into raisin mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
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