Ham with port raisin sauce

1 Servings

Ingredients

Quantity Ingredient
2½ pounds Ham; boneless smoked
2 cups Tawny or vintage port
⅓ cup Beef broth; double strength
⅓ cup Water
½ cup Raisins; dark
2 tablespoons Brown sugar; light
2 teaspoons Red wine vinegar
1 tablespoon Cornstarch
2 tablespoons Cold water; (dissolve cornstarch in it)

Directions

Pierce the ham all over with the tip of a sharp knife. In a 3½ 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 been 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 sauceboar. Slice the ham and serve with the sauce passed on the side.

Posted to recipelu-digest Volume 01 Number 332 by James and Susan Kirkland <kirkland@...> on Dec 01, 1997

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