This recipe came to me several years ago from my sister-in-law Glenda Tharp. This ham is lip-smacking, mouth watering delicious. If you are not thrilled about the raisins in the sauce, just leave them out, it is still a winner. Great for a special occasion meal!
Baked Ham with Spicy Sauce
1-cup orange or pineapple juice
¾ cup firmly packed light brown sugar
2 tsp. Dry mustard
¼ tsp. ground cloves
1/8 tsp. ground nutmeg
½ tsp. ground ginger
3 tsp. rum extract
1 rolled boneless fully cooked ham (about 6 pounds) or 1 canned ham (about 5 pounds)
½ cup raisins, plumped in boiling water
1 tbs. fresh lemon juice
1 tbs. Cornstarch
1 tbs. water
Mix first 6 ingredients and bring to boil. Simmer, stirring, until sugar is dissolved. Add 2 teaspoons rum extract. Pierce ham several times with fork and cover with marinade. Let stand 4 hours, basting occasionally with marinade. Remove ham, put on rack in roasting pan and bake in preheated slow oven (325º F.) for 1 hour.
Remove from oven and score with knife. Stud with cloves. Increase heat to 425º and bake for 30 minutes longer, basting frequently with marinade. Remove ham.
Add drained raisins and lemon juice to pan drippings. Blend cornstarch and 1 tablespoon water and stir into mixture. Cook, stirring, until thickened. Add remaining 1-teaspoon rum extract. Serve sauce with ham. Makes 8 to 10 servings.
Make sure oven is pre-heated or increase baking time to 1-1/2 hours.