Maple-Baked Ham With Raisin Sauce - Sl 9 83 Recipe




Maple-Baked Ham With Raisin Sauce - Sl 9 83 Ingredients

5 lb to 7 pound uncooked ham half
14 each to 16 whole cloves
1 cup maple-flavored syrup
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 raisin sauce

RAISIN SAUCE

1 cup sugar
1/2 cup ; water
1/2 cup raisins
1/4 cup red currant jelly
3 tbsp red wine vinegar
2 tbsp butter or margarine
1 tbsp worcestershire sauce
1 pinch ground mace
1 dash hot sauce
1 salt & pepper to taste

A Recipe for
Maple-Baked Ham With Raisin Sauce - Sl 9 83

 

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




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Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.




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"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy."

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Maple-Baked Ham With Raisin Sauce - Sl 9 83

If only it was as easy to banish hunger by rubbing the belly as it is to masturbate.

Diogenes the Cynic






Maple-Baked Ham With Raisin Sauce - Sl 9 83 Directions

Place ham, fat side up, on a cutting board; score fat in a diamond
design, and stud with cloves.
Place ham, fat side up, on rack in a shallow roasting pan. Insert
meat thermometer, making sure it does not touch fat or bone.
Combine syrup, ginger, nutmeg, and allspice; stir well, and pour
over ham. Bake, uncovered, at 325 degrees F for 2 to 3 hours until
meat thermometer registers 160 degrees, basting ham every 30 minutes.
If ham gets too brown, cover lightly with aluminum foil. Serve hot
or cold with Raisin Sauce. Yield: 10 to 14 servings.

RAISIN SAUCE:
Combine sugar and water in a medium saucepan; bring to a boil.
Cook 5 minutes, stirring often. Add remaining ingredients; reduce
heat and simmer until jelly dissolves, stirring occasionally. Yield:
1-1/2 cups sauce.

From Rublelene Singleton of Tennessee in September, 1983 "Southern
Living" Typos by Jeff Pruett From: Jeff Pruett Date: 10-11-95

Serves: 10

 

 

 

 

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