Gift Wrapped Ham With Raisin Wine Sauce Recipes

GIFT WRAPPED HAM WITH RAISIN WINE SAUCE

Steps:

• Preheat oven to 400°.
• Remove ham from can, set aside.
• Measure flour into medium bowl. Add mustard and sage.
• Cut in the shortening, using a pastry blender, (or you can use 2 knives) until all the flour is blended, about the size of peas.
• Sprinkle with ice water, just a tablespoon at a time, and toss lightly with a fork until the dough comes together in one piece.
• Roll the dough into a 14-inch square.
• Place ham in center. Wrap as you would a package.
• Moisten edges with cold water and press together firmly to seal.
• Place seam-side down on baking sheet.
• Use leftover pastry to cut strips for ribbon and bow. Place on ham. Wrap as you would a package. Moisten edges with ice water and press firmly to seal.
• Place seam-side down on baking sheet.
• Use left-over pastry to cut single strips for ribbon and bow. Put on the ham. Brush pastry with egg.
• Sprinkle paprika on ribbon and bow for color and taste.
• Bake 1 hour on baking sheet.
• Slice for serving. Serve with Raisin Sauce.
• For Raisin Wine Sauce: Combine ingredients except jelly in a saucepan.
• Cook, stirring constantly at medium low 5 minutes or until sauce thickens and boils. Stir in jelly. Heat 3 minutes more or until jelly melts.
• Times are approximate.

RAISIN SAUCE FOR HAM

Steps:

• In a saucepan, combine brown sugar, cornstarch and mustard. Stir in the water, raisins, vinegar, lemon juice and zest until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm over sliced ham.

MAPLE GLAZED HAM WITH RAISIN SAUCE

Steps:

• Rotisserie Directions:
• Score the top of the ham into diamonds.
• Place ham on the rotisserie. Set and cook for 1 1/4 hours.
• Prepare the Maple Glaze:
• In a small saucepan, combine the maple syrup, butter, corn syrup, 1 tablespoon orange juice, and 1/8 teaspoon allspice.
• Bring to a boil; remove the pan from the heat.
• Brush ham with some of the maple glaze.
• Cook for 15 minutes more, brushing once or twice more with the remaining glaze.
• Remove the ham from the rotisserie.
• Place on a large plate and cover with foil.
• Let stand for 15 minutes before craving.
• Prepare the Raisin Sauce:
• In a medium-size saucepan, combine the brown sugar, and cornstarch.
• Stir in apple juice, raisins, the 3 tablespoons orange juice, vinegar, orange rind, and 1/8 teaspoon allspice.
• Cook over moderate heat, stirring constantly, until the mixture starts to thicken.
• Combine and stir for 1 to 2 minutes more or until thickened.
• Serve sauce with the ham.

HAM WITH PORT-RAISIN SAUCE

Steps:

• Pierce the ham all over with the tip of a sharp knife.
• In a 3 and 1/2 quart slow cooker, combine the port, broth and water.
• Add the ham, cover and slow-cook until a meat thermometer inserted into the center of the ham reads at least 165 degrees F, 4 to 5 hours on low (200 degrees) or 2 to 3 hours on high (300 degrees). Turn the ham once during the cooking period 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 liquid has reduced to 2 cups, about 5 minutes.
• Stir in the raisins, brown sugar and vinegar.
• Reduce heat to low and simmer for 5 minutes.
• Whisk in the cornstarch mixture and cook until just thickened.
• Pour the sauce into a sauce boat.
• Slice the ham and serve with the sauce passed on the side.

HAM BRAISED WITH MAPLE RAISIN SAUCE

Steps:

• Put ham cut side down in a large deep heavy pot (about 10 quarts) and add water and syrup.
• Bring liquid to a boil, then reduce heat to low and gently simmer ham, covered, until tender, 2 to 2 1/2 hours. Uncover and cool slightly.
• Preheat oven to 350°F.
• When ham is cool enough to handle, remove from pot, reserving cooking liquid, then cut off any rind and excess fat, leaving a thin layer. Transfer ham to a roasting pan.
• Whisk together sugar, mustard, apple juice, and ground cloves, if using, in a bowl, then spoon over ham. Add raisins and 1 cup reserved cooking liquid to roasting pan and bake in middle of oven, basting occasionally, until ham is glazed and juices are bubbling, 30 to 40 minutes. Serve warm or at room temperature.

RAISIN SAUCE FOR HAM I

Steps:

• In a small saucepan, combine raisins, water, orange juice and marmalade. Bring mixture to a boil over medium-high heat.
• In a bowl, stir together sugar, corn starch, salt and cloves. Slowly pour into raisin mixture, stirring constantly. Continue cooking and stirring until mixture thickens.

BAKED GLAZED HAM WITH RAISINS

Steps:

• Preheat oven to 350 degrees F.
• Remove rind from the ham and score the surface if the fat is reasonably thick.
• Place the ham in a casserole dish and pour on the wine and water, then arrange the raisins and butter around the meat.
• Pour on the brandy and place in the oven to bake for about 40 minutes, basting frequently with the pan liquids.
• When the surface is crisp and golden, remove and let stand for 10 minutes before slicing.
• Serve hot or cold.
• *The ham can be cooked in advance and reheated to serve hot.
• Cover with aluminum foil and warm for 20-25 minutes in a moderate oven, or wrap in plastic wrap and microwave for about 4 minutes.
• Ham slices can be frozen or chopped and frozen for future use!

EASY RAISIN SAUCE FOR HAM

Steps:

• In a saucepan, combine first three ingredients.
• Stir in water, raisins, vinegar, lemon juice until blended.
• Bring to a boil; cook and stir for 2 mins or until thickened.
• Stir in butter until melted.
• Serve warm over sliced ham.

EASY RAISIN SAUCE FOR HAM

Steps:

• Bring water to a boil in a saucepan.
• Stir raisins into water, reduce heat to medium, and boil until very tender, about 5 minutes.
• Whisk brown sugar, cornstarch, and salt into raisin mixture and simmer until thickened, about 10 minutes.