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
- 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
- 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.