Easter Braised Ham With Orange Honey Glaze and Champagne Raisin
Ready In: 2 hrs 30 mins
Serves: 12
Ingredients
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
Directions
- 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.
- The Canadian Living Entertaining Cookbook.
- Menu:.
- Shrimp cocktail with pineapple.
- Braised Ham with Orange honey glaze.
- Champagne raisins sauce.
- Scalloped potatoes.
- Steamed asparagus or green beans.
- Marinated vegetable salad.
- Lemon parfait with almonds and strawberries.
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