Maple Glazed Ham with Cider Raisin Sauce. Easy, delicious, moist ham smothered with cider raisin sauce. Bone in ham; cooked in oven.
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. Maple Glazed Ham with Cider Raisin Sauce is a fabulous way to stretch a dollar. Despite the cost of the initial ham.
This ham is moist, delicious, and flavorful. The pan juices are mixed up a bit to make a wonderful cider raisin sauce. And it’s fairly easy. It takes awhile to bake, but it’s not hard.
Back to stretching that dollar. I love this recipe not only because it’s delicious, but because it works out perfectly with two other recipes. After we’ve hacked off the great meat and feasted on maple glazed ham, I cut up 3 C. of ham and set it aside for “Cheesy Ham & Potato Casserole.”
I use the ham bone and remaining ham to make “Ham & Bean Soup.” One ham (buy it on sale if you can) provides enough meat for a week of meals.
A few quick notes for making maple glazed ham with cider raisin sauce:
• While you can use a spiral ham, it dries out much faster. I prefer buying the non-spiral cut and scoring it. Even though I hate the scoring part.
• Absolutely make sure to start checking ham after 1 & 1/2 hours of baking time. If you over cook it, it dries out. Quickly. I once messed this up. It was so dry that you couldn’t even use it in soup. (I would have thought that simmering in soup would moisten anything. Not so).
Maple Glazed Ham with Cider Raisin Sauce
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.
- Score ham in 1" intervals.
- 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.)
- While ham is cooking, make sauce: Pour 3 cups of pan juices into glass measuring cup. 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.