Recipe - Glazed Ham With Cider Raisin Sauce

1 Bonein readytoeat smoked
ham, allowed to stand at
room (12 to 14) temperature
for 2 hours
2 cup Cider
1 cup Packed light brown sugar
2 teaspoon Prepared mustard
1 One half cup Fresh bread crumbs
1 pn Ground cloves
One half cup Raisins
Freshly grated nutmeg, to
taste
1 tablespoon Cornstarch mixed with 1
tablespoon cider
Salt and freshly ground
pepper

Preheat oven to 325 degrees F.

Insert meat thermometer into center of ham without touching bone. Place ham
on rack in roasting pan and brush all over with cider. Transfer to oven and
roast, basting every 20 minutes with cider, for a total cooking time of 12
to 15 minutes per pound or until the meat thermometer registers 140 degrees
F.

In a bowl combine brown sugar, mustard, bread crumbs and ground cloves.
About a One half hour before the ham is done firmly pat the sugar mixture over
the top of the ham and continue to roast.

When ham is done, transfer to a carving board and allow to rest for 15
minutes. Transfer roasting pan to stove top, heat over moderately high heat
and deglaze with the remaining cider. With a wooden spoon scrape up any
browned bits from bottom of roasting pan. Add the raisins and nutmeg and
simmer for 5 minutes. Whisk in cornstarch mixture, return to a simmer and
stir until thickened. Adjust seasoning with salt and pepper, if necessary.
Carve ham and serve.

Yield: 6 to 8 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8850 Posted to
MCRecipe Digest V1 #545 by Angele Freeman jfreeman@netusa1.net on Apr 3,
1997