cooked boneless ham
1 can (6
ounces) frozen pineapple-orange or pineapple juice
concentrate (divided use)
tablespoons maple syrup
tablespoons white balsamic vinegar
teaspoon dried thyme, crushed
finely chopped onion
1 ¼ cups
teaspoon dry mustard
white balsamic vinegar
Heat oven to
325 degrees. Place ham on rack in shallow roasting pan. Bake,
uncovered, for 1 ½ to 2 hours, until internal temperature
(measured with a meat thermometer) is 140 degrees.
In a small
saucepan, combine half of the juice concentrate, 3 tablespoons
maple syrup, 3 tablespoons vinegar and thyme. Bring to a boil.
Reduce heat to low, simmer uncovered, for 5 to 10 minutes or
until slightly thickened, stirring occasionally. Baste ham
with glaze the last 15 to 20 minutes of baking. Remove ham
from oven, slice and serve with Pineapple-Raisin Sauce.
Pineapple-Raisin Sauce: In a medium saucepan, sauté onion in
butter until tender. Add remaining juice concentrate, water,
raisins, maple syrup and mustard. Stir together ¼ cup vinegar
and cornstarch; stir into raisin mixture. Cook and stir until
thickened and bubbly. Cook and stir for 2 minutes more.
Printer Friendly Version