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Main Dish

Glazed Ham with Pineapple-Raisin Sauce

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  • Serves: 15 - 18
    Prep Method: Baked
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  • 5-pound cooked boneless ham
  • 1 can (6 ounces) frozen pineapple-orange or pineapple juice concentrate
  • 3 TBS maple syrup
  • 3 TBS white balsamic vinegar
  • 1/4 tsp dried thyme, crushed
  • 1/3 cup finely chopped onion
  • 1 TBS butter
  • 1 1/4 cups water
  • 3/4 cup golden raisins
  • 1/4 cup maple syrup
  • 1/2 tsp dry mustard
  • 1/4 cup white balsamic vinegar
  • 4 tsp cornstarch


Heat oven to 325 degrees F. Place ham on rack in shallow roasting pan. Bake, uncovered, for 1 1/4 hours, until internal temperature is 140 degrees F. (about 15 minutes per pound.)

In small saucepan, combine half of the juice concentrate, 3 TBS maple syrup, 3 TBS vinegar and thyme. Bring to a boil, reduce to low and simmer uncovered for 5-10 minutes or until slightly thickened, stirring occasionally. Baste ham with glaze the last 15-20 minutes of baking. Remove ham from oven, slice and serve with Pineapple-Raisin Sauce.

Pineapple-Raisin Sauce:
In a medium saucepan, saute onion in butter until tender. Add remaining juice concentrate, water, raisins, maple syrup and mustard. Stir together 1/4 cup vinegar and cornstarch; stir into raisin mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.


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