Recipe of Andrew Copley Glazed Baked Ham w/ Rum-Raisin Sauce

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, glazed baked ham w/ rum-raisin sauce. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we must prepare a few ingredients. You can cook glazed baked ham w/ rum-raisin sauce using 17 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Glazed Baked Ham w/ Rum-Raisin Sauce:

1. Prepare 6-8 lb. bone-in ham (shank end or butt end)
2. Make ready Dash cinnamon and dried ginger
3. Make ready 25 whole cloves
4. Prepare Glaze:
5. Prepare 3/4 cup packed brown sugar
6. Take 2 tbs. balsamic vinegar
7. Make ready 2 tbs. dark grain mustard
8. Make ready Rum Raisin Sauce:
9. Prepare 1/2 cup brown sugar
10. Take 2 tbs. cornstarch
11. Take 1 tbs. dry mustard
12. Get 1 tbs. apple cider vinegar
13. Take 1 cup golden raisins
14. Take 1/4 tsp. grated lemon peel (or orange peel)
15. Prepare 2 tbs. lemon juice (or juice from orange)
16. Get 1 cup water
17. Make ready 1/4 cup white rum

Steps to make Glazed Baked Ham w/ Rum-Raisin Sauce:

1. Heat oven to 350°F
2. Place ham in a roasting pan fat side up. Lightly dash the meat with cinnamon and ginger. Dot the meat skin with cloves.
3. For a nice presentation make long cuts with a sharp knife that resembles a diamond pattern. Insert a clove in each diamond shape.
4. Place a sheet of aluminum foil over the ham and down both sides. Put the ham in the heated oven and bake for 60 minutes.
5. Prepare the glaze by adding the sugar, vinegar, and mustard in a small bowl and mix to a paste consistency. Set aside.
6. After the initial baking time, baste the pan juices over the ham and coat all sides with the glaze. Tent the ham with the foil on top.
7. Bake for another 30 minutes. Baste the ham again after 15 minutes and at the end. Remove from the oven and allow it to cool for 30 minutes before carving.
8. Full bake time is about 15-17 minutes per lb. or internal temp reads 125°F. Note: the ham is pre-cooked so reaching a higher internal temp tends to dry the meat out.
9. For the sauce: In a saucepan, add brown sugar, cornstarch and dry mustard. Next add the vinegar, raisins, grated peel, and juice. Heat the pan over medium heat and gradually add the water while whisking.
10. Continue heating, adding the rum, and stir frequently until it thickens and slightly bubbles. Set aside to slightly cool. [Makes about 2 cups]
11. To carve: Place the ham on a cutting board. Use a sharp knife to cut 2-3 thin slices on the skin side of the ham, down towards the bone.
12. Next make one single cut into the ham to release the slices. Repeat the carving steps. [Save the bone for stock – bean soup]

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