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Source: Author Chef Sarah Stegner
1 (5 pound) boneless cooked ham
1 (6 ounce) can frozen pineapple-orange concentrate, divided
3 tablespoons maple syrup
3 tablespoons white balsamic vinegar
1/4 teaspoon dried thyme crushed
Pineapple-Raisin Sauce:
1/3 cup onion, finely chopped
1 tablespoon butter
1 1/4 cups water
3/4 cup golden raisins
1/4 cup maple syrup
1/2 teaspoon dry mustard
1/4 cup white balsamic vinegar
4 teaspoons cornstarch
Heat oven to 325 degrees F.
Place ham on rack in shallow roasting pan. Bake, uncovered, for 1 1/2 to 2 hours,
until internal temperature (measured with a meat thermometer) is 140 degrees
F.
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
and simmer, uncovered, for 5 to 10 minutes or until slightly thickened, stirring
occasionally. Baste ham with glaze the last 15-20 minutes of baking. Remove
ham from oven, slice, and serve with Pineapple-Raisin Sauce.
Pineapple-Raisin Sauce: In a medium saucepan, saute 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.
Yields 18 servings.
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