Glazed Ham with Pineapple-Raisin Sauce Print Email

5-pound cooked boneless ham
1 can (6 ounces) frozen pineapple-orange or pineapple juice concentrate
3 TBS maple syrup
3 TBS white balsamic vinegar
1/4 tsp dried thyme, crushed
1/3 cup finely chopped onion
1 TBS butter
1 1/4 cups water
3/4 cup golden raisins
1/4 cup maple syrup
1/2 tsp dry mustard
1/4 cup white balsamic vinegar
4 tsp cornstarch

Heat oven to 325 degrees F. Place ham on rack in shallow roasting pan. Bake, uncovered, for 1 1/4 hours, until internal temperature is 140 degrees F. (about 15 minutes per pound.)

In small saucepan, combine half of the juice concentrate, 3 TBS maple syrup, 3 TBS vinegar and thyme. Bring to a boil, reduce to low and simmer uncovered for 5-10 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. - Serves 15-18.

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.