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As you may know by now, thrift is my constant challenge. There is little I like more than finding a new way to stretch a dollar. Though, I must admit that I also love that feeling have adjusted a recipe until it’s perfect. Maple-Glazed Ham with Cider Raisin Sauce meets both counts. I made some adjustments from a few different recipes to perfect it.

This ham is moist, delicious, and flavorful. The pan juices are mixed up a bit to make a wonderful cider-raisin sauce.

Back to stretching that dollar. I love this recipe not only because it’s delicious, but because it works out perfectly with another recipe. After we’ve hacked off the great meat and feasted on maple-glazed ham, I use the ham bone and remaining ham to make “Ham & Bean Soup.” One ham (by the way, buy it on sale) provides enough meat for a week of meals.

Maple-Glazed Ham with Cider-Raisin Sauce. Delicious, moist ham smothered with cider-raisin sauce made from pan juices.
Maple-Glazed Ham with Cider-Raisin Sauce. Delicious, moist ham smothered with cider-raisin sauce made from pan juices.
Maple-Glazed Ham with Cider-Raisin Sauce. Delicious, moist ham smothered with cider-raisin sauce made from pan juices.
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Maple-Glazed Ham with Cider Raisin Sauce

Ingredients

  • 7-10 lb . bone-in ham
  • 4 C . apple cider
  • 1 C . maple syrup divided
  • 1/2 C . Dijon mustard
  • 1/4 C light brown sugar
  • 1 Tbsp . molasses
  • 1/4 tsp . ground cloves

Sauce (double if desired):

  • 1 C . raisins
  • 2 Tbsp . cider vinegar
  • 3 Tbsp . cornstarch

Instructions

  • Mise en place. Let ham sit at room temperature for an hour. Pre-heat oven to 325°. Place ham in large roasting pan.
  • Combine cider and 1/2 C. maple syrup. Pour over ham. Add water to bottom of pan until 1/2” liquid covering bottom of pan. Cover with tin foil.
  • Bake 1 & 3/4 to 2 & 1/2 hrs. (until temperature is 110°). Check every half hour after 1 & 1/2. (It will get very dry if overcooked.)
  • Remove ham from oven. Increase temperature to 425°. Whisk remaining maple syrup, dijon mustard, brown sugar, molasses, and cloves together. Spoon glaze over ham. Loosely cover with foil.
  • Bake another 10-20 minutes, until ham temperature is 120°-125°. Remove ham from oven, leaving loosely covered with foil. Let sit for 20-30 minutes (or until internal temperature rises to 140°…residual heat will cause temperature to rise.)
  • Pour 3 cups of pan juices into glass measuring cup. Skim off any excess fat, if needed. Pour into a sauce pan. Add raisins and vinegar. Bring to a boil, and simmer for 3 to 4 minutes. Whisk cornstarch with 2 Tbsp. water. Whisk cornstarch mixture into sauce. Boil approx. 2 minutes or until sauce has reached desired thickness.

Notes

Note: when you refrigerate the sauce it is going to turn to practical jelly. Don’t worry, when you re-heat it for leftovers, it will smooth right back out.
Maple-Glazed Ham with Cider-Raisin Sauce. Delicious, moist ham smothered with cider-raisin sauce made from pan juices.
Maple-Glazed Ham with Cider-Raisin Sauce. Delicious, moist ham smothered with cider-raisin sauce made from pan juices.