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Maple-baked Ham With Raisin Sauce - Sl 9/83

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      Title: MAPLE-BAKED HAM WITH RAISIN SAUCE - SL 9/83
 Categories: Main dish, Ham, Southern
      Yield: 10 Servings
 
      5 lb To 7 pound uncooked ham half
     14 ea To 16 whole cloves
      1 c  Maple-flavored syrup
    1/2 ts Ground ginger
    1/4 ts Ground nutmeg
    1/4 ts Ground allspice
           Raisin Sauce

MMMMM------------------------RAISIN SAUCE-----------------------------
      1 c  Sugar
    1/2 c  ;Water
    1/2 c  Raisins
    1/4 c  Red currant jelly
      3 tb Red wine vinegar
      2 tb Butter or margarine
      1 tb Worcestershire sauce
      1 pn Ground mace
      1 ds Hot sauce
           Salt & pepper to taste
 
     Place ham, fat side up, on a cutting board; score fat in a diamond
  design, and stud with cloves.
     Place ham, fat side up, on rack in a shallow roasting pan.  Insert
  meat thermometer, making sure it does not touch fat or bone.
     Combine syrup, ginger, nutmeg, and allspice; stir well, and pour
  over ham.  Bake, uncovered, at 325 degrees F for 2 to 3 hours until
  meat thermometer registers 160 degrees, basting ham every 30 minutes.
  If ham gets too brown, cover lightly with aluminum foil.  Serve hot
  or cold with Raisin Sauce.  Yield: 10 to 14 servings.
  
  RAISIN SAUCE:
     Combine sugar and water in a medium saucepan; bring to a boil.
  Cook 5 minutes, stirring often.  Add remaining ingredients; reduce
  heat and simmer until jelly dissolves, stirring occasionally.  Yield:
    1-1/2    cups sauce.
  
  From Rublelene Singleton of Tennessee in September, 1983 "Southern
  Living" Typos by Jeff Pruett From: Jeff Pruett Date: 10-11-95
 
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