Ham with Port Raisin Sauce

1 2 1/2 lb. boneless smoked ham, preferably "Cure 81" 2 cups tawny or vintage port 1/3 cup double-strength beef broth, canned or homemade 1/3 cup water 1/2 cup dark raisins 2 TBS light brown sugar 1 TBS cornstarch dissolved in 2 TBS cold water

Makes: 4 to 6 servings

Pierce the ham all over with the tip of a sharp knife.

In a 3 1/2 quart slow cooker, combine the port, broth and water. Add the ham, cover and slow-cook until a meat thermometer inserted into the center of the ham reads at least 165 F, 4 to 5 hours on low or 2 to 3 hours on high. Turn the ham once during cooking for even distribution of flavor. Transfer the ham to a platter and cover with aluminum foil to keep warm. Pour the cooking liquid into a medium saucepan, bring to a boil over high heat, and cook until the cooking liquid has reduced to 2 cups, about 5 minutes. Stir in the raisins, brown sugar, and vinegar, reduce the heat to low and simmer for 5 minutes. Whisk in the cornstarch mixture and cook until just thickened. Pour the sauce into a sauce boat. Slice the ham and serve with the sauce passed on the side.

Source: Ready and Waiting, by by Rick Rodgers, Hearst Books, 1992

Uploaded by Martha Vieira, 76363, 1024