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SOUTHERN RECIPES
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Glazed Ham with Pineapple-Raisin Sauce 

  • 1 5-pound cooked boneless ham

  • 1 can (6 ounces) frozen pineapple-orange or pineapple juice concentrate (divided use)

  • 3 tablespoons maple syrup

  • 3 tablespoons white balsamic vinegar

  • ¼ teaspoon dried thyme, crushed

  • 1/3 cup finely chopped onion

  • 1 tablespoon butter

  • 1 ¼ cups water

  • ¾ cup golden raisins

  • ¼ cup maple syrup

  • ½ teaspoon dry mustard

  • ¼ cup white balsamic vinegar

  • 4 teaspoons cornstarch 

Heat oven to 325 degrees. Place ham on rack in shallow roasting pan. Bake, uncovered, for 1 ½ to 2 hours, until internal temperature (measured with a meat thermometer) is 140 degrees.

In a small saucepan, combine half of the juice concentrate, 3 tablespoons maple syrup, 3 tablespoons vinegar and thyme. Bring to a boil. Reduce heat to low, simmer uncovered, for 5 to 10 minutes or until slightly thickened, stirring occasionally. Baste ham with glaze the last 15 to 20 minutes of baking. Remove ham from oven, slice and serve with Pineapple-Raisin Sauce.

Make Pineapple-Raisin Sauce: In a medium saucepan, sauté onion in butter until tender. Add remaining juice concentrate, water, raisins, maple syrup and mustard. Stir together ¼ cup vinegar and cornstarch; stir into raisin mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

Yield: 10 servings.

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