Ham with Port Raisin Sauce

Ingredients

• Serves 4 to 6
• 2-1/2 lb. boneless smoked ham, preferably ""Cure 81""
• 2 cups tawny or vintage port
• 1/3 cup double-strength beef broth, canned or homemade
• 1/3 cup water
• 1/2 cup dark raisins
• 2 tablespoons light brown sugar
• 1 tablespoon cornstarch dissolved in 2 tablespoons cold water

Directions

Pierce the ham all over with the tip of a sharp knife.

In a 3-1/2 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^p, 4-5 hours on low or 2-3 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 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 sauce boat.

Slice the ham and serve with the sauce passed on the side.

Submitted 6/13/05.
Source: Ready and Waiting by Rick Rodgers
Submitted By: Rick Smith
rick@dragons.net
Ham with Port Raisin Sauce