Ham Braised with Maple Raisin Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Jambon au Sirop d'Erable Active time: 20 min Start to finish: 4 hr Ingredients:
1 (7- to 8-lb) fully cooked bone-in shank-end ham |
6 cups water |
1/4 cup pure maple syrup |
1 cup granulated maple sugar |
1 teaspoon dry mustard |
1/4 cup apple juice |
1/4 teaspoon ground cloves (or 10 cloves stuck into ham) |
2 cups raisins (10 oz) |
Directions:
1. Put ham cut side down in a large deep heavy pot (about 10 quarts) and add water and syrup.
2. Bring liquid to a boil, then reduce heat to low and gently simmer ham, covered, until tender, 2 to 2 1/2 hours. Uncover and cool slightly.
3. Preheat oven to 350°F.
4. When ham is cool enough to handle, remove from pot, reserving cooking liquid, then cut off any rind and excess fat, leaving a thin layer. Transfer ham to a roasting pan.
5. Whisk together sugar, mustard, apple juice, and ground cloves, if using, in a bowl, then spoon over ham. Add raisins and 1 cup reserved cooking liquid to roasting pan and bake in middle of oven, basting occasionally, until ham is glazed and juices are bubbling, 30 to 40 minutes. Serve warm or at room temperature.
6. Cooks' note: Ham may be simmered 1 day ahead, then cooled and chilled in pot with cooking liquid, uncovered. Bring ham to room temperature before baking. * Available at specialty foods shops and King Arthur Flour (800-827-6836).
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