Gift Wrapped Ham With Raisin Wine Sauce Recipes

Steps:

• Heat brown sugar, cornstarch, and dry mustard in a 1-quart saucepan over medium heat and stir until sugar dissolves, 3 to 5 minutes.
• Gradually stir water and lemon juice into brown sugar mixture.
• Stir raisins into mixture and bring to a boil, stirring constantly, about 5 minutes.

Steps:

• Preheat oven to 400°.
• Remove ham from can, set aside.
• Measure flour into medium bowl. Add mustard and sage.
• Cut in the shortening, using a pastry blender, (or you can use 2 knives) until all the flour is blended, about the size of peas.
• Sprinkle with ice water, just a tablespoon at a time, and toss lightly with a fork until the dough comes together in one piece.
• Roll the dough into a 14-inch square.
• Place ham in center. Wrap as you would a package.
• Moisten edges with cold water and press together firmly to seal.
• Place seam-side down on baking sheet.
• Use leftover pastry to cut strips for ribbon and bow. Place on ham. Wrap as you would a package. Moisten edges with ice water and press firmly to seal.
• Place seam-side down on baking sheet.
• Use left-over pastry to cut single strips for ribbon and bow. Put on the ham. Brush pastry with egg.
• Sprinkle paprika on ribbon and bow for color and taste.
• Bake 1 hour on baking sheet.
• Slice for serving. Serve with Raisin Sauce.
• For Raisin Wine Sauce: Combine ingredients except jelly in a saucepan.
• Cook, stirring constantly at medium low 5 minutes or until sauce thickens and boils. Stir in jelly. Heat 3 minutes more or until jelly melts.
• Times are approximate.

Steps:

• Put ham cut side down in a large deep heavy pot (about 10 quarts) and add water and syrup.
• 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.
• Preheat oven to 350°F.
• 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.
• 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.

Steps:

• In a small saucepan, combine raisins, water, orange juice and marmalade. Bring mixture to a boil over medium-high heat.
• In a bowl, stir together sugar, corn starch, salt and cloves. Slowly pour into raisin mixture, stirring constantly. Continue cooking and stirring until mixture thickens.

Steps:

• In a saucepan, combine brown sugar, cornstarch and mustard. Stir in the water, raisins, vinegar, lemon juice and zest until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm over sliced ham.

Steps:

• Bring water to a boil in a saucepan.
• Stir raisins into water, reduce heat to medium, and boil until very tender, about 5 minutes.
• Whisk brown sugar, cornstarch, and salt into raisin mixture and simmer until thickened, about 10 minutes.

Steps:

• Pierce the ham all over with the tip of a sharp knife.
• In a 3 and 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 degrees F, 4 to 5 hours on low (200 degrees) or 2 to 3 hours on high (300 degrees). Turn the ham once during the cooking period 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 liquid has reduced to 2 cups, about 5 minutes.
• Stir in the raisins, brown sugar and vinegar.
• Reduce 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.

Steps:

• Using a sharp thin-bladed knife and beginning at one end of the ham, carefully cut a 2-1/2-in. circle about 6 in. deep; remove cutout. Cut a 1-1/2-in. slice from the end of removed piece; set aside. , Continue cutting a 2-1/2-in. tunnel halfway through ham, using a spoon to remove pieces of ham (save for another use). Repeat from opposite end of ham, cutting and removing ham until a tunnel has been cut through entire length of ham., In a small skillet, saute onion in butter until tender. In a large bowl, combine the stuffing mix, pecans, parsley, egg substitute and mustard. Stir in onion. Stuff ham; cover end openings with reserved ham slices. Place in a shallow roasting pan., Bake, uncovered, at 325° for 1-1/4 hours. In a small saucepan, combine honey and orange juice concentrate; cook and stir for 1-2 minutes or until blended. Brush over ham. Bake 30 minutes longer or until a thermometer reads 140°. , For sauce, combine the brown sugar, flour, mustard and raisins in a saucepan. Gradually add water and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with ham.

Steps:

• 1. Combine brown sugar, cornstarch and mustard. Stir in the water, raisins, vinegar, lemon juice in a saucepan Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm.

Steps:

• In a saucepan, stir together brown sugar, cornstarch and mustard powder. Slowly stir in vinegar, then add raisins, lemon zest, lemon juice and water. Cook over medium heat, stirring frequently, until mixture comes to a boil.