Ham With Port-Raisin Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
|
This is a crock pot comfort food recipe for ham. The ham's braising liquid is transformed into a garnet sauce studded with raisins. Choose tawny or vintage port, as they are the driest types and make the best sauce. Try to get a Cure 81 ham, which has been cured by a method that results in a more flavorful, less salty ham. If you can't use a Cure 81 ham, blanch the ham before cooking it: Place the ham in a large saucepan of cold water. Over low heat, slowly bring the water just to the simmering point. Drain the ham immediately, and proceed with the recipe.Serve with scalloped potatoes and a green vegetable. Serve with scalloped potatoes and a green vegetable. Recipe adapted from one by Rick Rogers. Ingredients:
2 -3 lbs boneless smoked ham, preferably cure 81-inch |
2 cups tawny port or 2 cups vintage port wine |
1/3 cup condensed beef broth |
1/3 cup water |
1/2 cup dark raisin |
3 tablespoons light brown sugar |
2 teaspoons red wine vinegar |
1 tablespoon cornstarch, dissolved in 2 tablespoons cold water |
Directions:
1. Pierce the ham all over with the tip of a sharp knife.
2. In a 3 and 1/2 quart slow cooker, combine the port, broth and water.
3. 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.
4. Transfer the ham to a platter and cover with aluminum foil to keep warm. Pour the cooking liquid into a medium saucepan.
5. Bring to a boil over high heat and cook until the liquid has reduced to 2 cups, about 5 minutes.
6. Stir in the raisins, brown sugar and vinegar.
7. Reduce heat to low and simmer for 5 minutes.
8. Whisk in the cornstarch mixture and cook until just thickened.
9. Pour the sauce into a sauce boat.
10. Slice the ham and serve with the sauce passed on the side.
|
|