Sweet and Spicy Glaze:
3/4 cup packed brown sugar
1/3 cup cider vinegar
1/4 cup golden raisins
1 can (8-3/4 ounces) sliced peaches in heavy syrup, drained, chopped and syrup
reserved
1 tbl cornstarch
1/4 cup orange juice
1 can (8-1/4 ounces) crushed pineapple in syrup, undrained
1 tbl grated orange peel
1 clove garlic, crushed
1/2 tsp red pepper flakes
1/2 tsp grated fresh ginger
Preheat oven to 325F. Place ham, fat side up, on rack in roasting pan. Insert
meat thermometer into thickest part of ham away from fat or bone. Roast ham in
oven about 3 hours.
Prepare Sweet and Spicy Glaze. Remove ham from oven. Generously brush half of
glaze over ham; return to oven 30 minutes longer or until meat thermometer
registers 160F. Remove ham from oven and brush with remaining glaze. Let ham
stand about 20 minutes before slicing.
Sweet and Spicy Glaze (Makes about 2 cups)
Combine brown sugar, vinegar, raisins and peach syrup in medium saucepan. Bring
to a boil over high heat; reduce to low and simmer 8 to 10 minutes. In small
bowl, dissolve cornstarch in orange juice; add to brown sugar mixture. Add
remaining ingredients; mix well. Cook over medium heat, stirring constantly,
until mixture boils and thickens. Remove from heat.
