Glazed Baked Ham w/ Rum-Raisin Sauce
Glazed Baked Ham w/ Rum-Raisin Sauce

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, glazed baked ham w/ rum-raisin sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Great recipe for Glazed Baked Ham w/ Rum-Raisin Sauce. A traditional holiday ham that can be made throughout the year too when serving many guests. Country hams need to be fully cooked.

Glazed Baked Ham w/ Rum-Raisin Sauce is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Glazed Baked Ham w/ Rum-Raisin Sauce is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have glazed baked ham w/ rum-raisin sauce using 17 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Glazed Baked Ham w/ Rum-Raisin Sauce:
  1. Take 6-8 lb. bone-in ham (shank end or butt end)
  2. Get Dash cinnamon and dried ginger
  3. Make ready 25 whole cloves
  4. Prepare Glaze:
  5. Make ready 1 cup packed brown sugar
  6. Prepare 2 tbs. balsamic vinegar
  7. Take 2 tbs. dark grain mustard
  8. Prepare Rum Raisin Sauce:
  9. Take 1/2 cup brown sugar
  10. Get 2 tbs. cornstarch
  11. Make ready 1 tbs. dry mustard
  12. Get 1 tbs. apple cider vinegar
  13. Take 1 cup golden raisins
  14. Get 1/4 tsp. grated lemon peel (or orange peel)
  15. Make ready 2 tbs. lemon juice (or juice from orange)
  16. Prepare 1 cup water
  17. Take 1/4 cup white rum

Place ham in small roasting pan. Meanwhile, in large saucepan, combine apple juice, second amount of brown sugar and raisins. Mix brown sugar and ginger to a paste in a little pineapple juice. Spread mixture on both sides of ham.

Steps to make Glazed Baked Ham w/ Rum-Raisin Sauce:
  1. Heat oven to 325°F
  2. Place room temperature ham in a roasting pan fat side up. Very lightly dash the meat with cinnamon and ginger. Dot the meat skin with cloves.
  3. For a nice presentation affect (diamond cuts), make a long cut 1/2” deep across the fat and skin with a sharp knife. Continue with a few more parallel cuts 1” apart. Next, make crosswise cuts that form a diamond cut pattern. Insert a clove in each center of diamond shape.
  4. Place a sheet of aluminum foil over the ham and down both sides. Put the roasting pan in the heated oven and bake for 1 hour and 15 minutes.
  5. Prepare the glaze by adding the sugar, vinegar, and mustard in a small bowl and mix to a paste consistency. Set aside.
  6. After the initial baking time, remove the ham from the oven. Baste the pan juices over the ham. Using a brush, coat the ham with the glaze and place back into the oven with the foil on top.
  7. Continue to bake another 30 minutes basting again after 15 minutes and at the end. Remove the ham from the oven and allow it to cool for 30-40 minutes before carving.
  8. Total bake time is about 15-17 minutes per pound or thermometer reads 125°F. Remember, the ham is pre-cooked so reaching a higher internal temp tends to dry the meat out.
  9. For the sauce: In a small saucepan, add brown sugar, cornstarch and dry mustard. Next add the vinegar, raisins, lemon peel, and lemon juice. Heat the pan over medium heat and gradually add the water while whisking.
  10. Continue to cook, add the rum, and stir frequently until it thickens and slightly bubbles. Set aside to slightly cool. [Makes about 2 cups]
  11. To carve: Place the ham on a cutting board. Use a sharp knife to cut thin slices (3-4) on the skin side of the ham, down towards the bone.
  12. Make one single cut into the ham to release the slices. Repeat several times on top and bottom. Trim the remaining meat from the bone and slice. [Save the bone for stock – bean soup]

Place in a baking pan and sprinkle with raisins. Combine remaining pineapple juice and rum and pour around ham in pan. Remove ham to a serving dish and pour over pan juices. In a saucepan, stir together brown sugar, cornstarch and mustard powder. Slowly stir in vinegar, then add raisins, lemon zest, lemon juice and water.

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