Recipe - Ham With Port Raisin Sauce

2 One half pound Ham; boneless smoked
2 cup Tawny or vintage port
1/3 cup Beef broth; double strength
1/3 cup Water
One half cup Raisins; dark
2 tablespoon Brown sugar; light
2 teaspoon Red wine vinegar
1 tablespoon Cornstarch
2 tablespoon Cold water; (dissolve
cornstarch in it)

Pierce the ham all over with the tip of a sharp knife. In a 3 One half quart
slow cooker, combine the port, broth and water. Add the ham, cover and
slowcook 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 recipeludigest Volume 01 Number 332 by James and Susan Kirkland
kirkland@gj.net on Dec 01, 1997