Glazed Ham with Rum Raisin Sauce

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    • 2 lb
      1 kg
      fully cooked Canadian Ham, boneless
    • 1/2 cup
      125 mL
      brown sugar, divided
    • 2 Tbsp
      25 mL
      Dijon mustard
    • 2 cups
      500 mL
      apple juice
    • 1/2 cup
      125 mL
    • 1 Tbsp
      15 mL
    • 1/4 cup
      50 mL
      rum ( or 1/4 tsp rum flavouring)


Combine 1/3 cup/75 mL brown sugar with mustard. Drizzle over ham and spread to coat evenly. Place ham in a small roasting pan. Roast at 350ºF (180ºC) for about 50 minutes or until internal temperature reaches 140ºF (60ºC). Meanwhile, combine apple juice, ¼ cup (50 mL) brown sugar and raisins in a saucepan. Do not cover. Boil gently, over medium-high heat, about 20 minutes or until liquid is reduced to about 2 cups (500 mL). Blend cornstarch with rum until smooth. Stir in apple juice mixture and simmer over medium heat until thickened and clear. Serve with ham.

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