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This ham is cooked with a little liquid in the pan to keep it tender and juicy. Serve with Champagne Raisin Sauce. Instead of the champagne, you could use half champagne and half white wine or sherry.
FOR THE HAM
- 8 lbs semi boneless ready to serve ham
- 15 whole cloves
- 2 cups orange juice
- 1 cup white wine
- 1 grated orange, rind of
- 2 tablespoons honey
- 1 teaspoon ginger
- 1 teaspoon dry mustard
CHAMPAGNE RAISIN SAUCE
- 2 cups champagne (divided)
- 1 cup raisins
- 4 teaspoons cornstarch
- 1 cup granulated sugar
- 1⁄4 cup butter
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon cinnamon
- FOR THE HAM: Trim skin and excess fat from ham, leaving about 1/4 inch covering of fat over ham. Insert cloves into fat side of ham; place in roasting pan, fat side up.
- Combine orange juice, wine and orange rind; set 1/2 cup aside and pour remaining mixture over ham. Set roasting pan on top of stove and bring liquid to boil, then place in 325°F oven for 1 1/2 hours, basting occasionally.
- Combine reserved liquid, honey, ginger and mustard; stir until smooth. Pour over ham and bake for 30 minutes, basting occasionally. Makes about 12 servings.
- FOR THE CHAMPAGNE RAISIN SAUCE: In saucepan, bring 1 cup of the champagne and raisins to boil; reduce heat to low and simmer for 5 minutes.
- Dissolve cornstarch in remaining champagne; add to saucepan along with sugar, butter, salt, cloves and cinnamon.
- Cook, stirring, until boiling and slightly thickened, 2 to 3 minutes. Pour into sauceboat. Makes about 3 cups enough for 12 servings.
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