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    Ham with Port Raisin Sauce


    Source of Recipe


    Internet

    List of Ingredients




    2 1/2 lbs. boneless smoked ham
    2 cups tawny or vintage port
    1/3 cup double-strength beef broth, canned or homemade
    1/3 cup water
    1/2 cup dark raisins
    2 tbs light brown sugar
    1 tbs cornstarch dissolved in 2 tbs cold water

    Recipe



    Pierce the ham all over with the tip of a sharp knife.

    In a 3 1/2 quart slow cooker, combine the port, broth and water. Add the ham, cover and slow-cook until a meat thermometer inserted into the center of the ham reads at least 165 F, 4 to 5 hours on low or 2 to 3 hours on high.

    Turn the ham once during cooking for even distribution of flavor.

    Transfer the ham to a platter and cover with aluminum foil to keep warm.

    Pour the cooking liquid into a medium saucepan, bring to a boil over high heat, and cook until the cooking liquid has reduced to 2 cups, about 5 minutes. Stir in the raisins, brown sugar, and vinegar, reduce the heat to low and simmer for 5 minutes. Whisk in the cornstarch mixture and cook until just thickened. Pour the sauce into a sauce boat. Slice the ham and serve with the sauce passed on the side.

    Makes: 4 to 6 servings

 

 

 


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