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Pork - Holiday Ham
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.
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
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.
*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.
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