member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Main-Ham: Holiday Ham


    Source of Recipe


    posted to recipecircus by mona m

    Recipe Introduction


    " I have had friends offer to buy the ham, just so I would fix it oftener. It's certainly my winner. This is the only way I would ever consider fixing ham. The recipe came from a magazine in the 1950’s. The resulting raisin sauce is the absolute best. "

    List of Ingredients




    6 to 8 pound fully cooked bone-in half ham
    1 can (18 ounce) pineapple juice, divided
    2 cups Burgundy wine, divided **
    6 cups water
    1 pound dark brown sugar, divided
    2 cinnamon sticks
    12 whole cloves
    1 cup dark raisins

    Recipe



    Trim off most of rind. Place ham in non reactive Dutch oven. Add water to 1 cup pineapple juice, 1 cup Burgundy, half the brown sugar, and the cinnamon sticks. Bring to boiling; boil gently, covered, about 30 minutes. Refrigerate in liquid covered for several days, turning in liquid.*

    When ready to cook, preheat oven to 325 F. Lift ham out of liquid, measure two cups of liquid and return to Dutch oven. Add cloves, remaining pineapple juice, Burgundy, sugar and the raisins. Place ham in the pan. Bake covered one hour, uncover and baste several times, about 15 minutes longer. Remove ham to serving platter. Boil liquid to reduce to 2 1/2 cups, about 20 minutes. Serve with ham.

    Original poster's notes:
    *Note: I put the ham and liquid in a plastic bag, when cooled. It is much easier to turn.
    ** Note: I have made this with grape juice when I did not want alcohol.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |