Baked Ham with Raisin Sauce

• 2/3 cup Raisins
• 1 cup brown sugar
• 1 tablespoon dry mustard
• 1 tablespoon all-purpose flour
• 3 1/2 cups ham liquor

METHOD

Preheat oven to 350°F.

With fat side up, score the ham with a sharp knife. Crisscross the scores to form diamond shapes. Make the cut about 1/4 inch deep.

Rub mustard over top of ham, rubbing well into scores.

Rub brown sugar overall in same manner, working deep into scores.

Combine cinnamon and cloves and sprinkle overall, rubbing in slightly.

Place ham in a roasting pan with a cover. Pour water around (not over) ham and bake in preheated 350° F. for 90 minutes.

Raisin Sauce: After ham is baked, remove from oven. Take 3 1/2 cups of liquor from roaster, then replace lid to keep ham warm. If you don't have enough liquor, add enough water to make 3 1/2 cups.

In a saucepan, combine all dry ingredients, including the raisins. Then, stirring vigorously, add the liquid. Bring to a boil, reduce to a hard simmer, cover and cook for 20 minutes until thickened. Serve with the sliced ham.

This recipe may be doubled.

Serves: 10 - 12

Contributor: Cliff Lowe

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