Dinner tonight: maple-glazed ham with raisin sauce

Look no further for the perfect holiday ham. Crowd-pleasing, pretty and easy to make, this clove-studded ham is glazed with a winning maple-allspice mixture.

The accompanying sauce gets sweetness from raisins, apple juice and orange juice, tempered by the acidic tang of apple-cider vinegar.

Prep time 15 minutes 

Cook time 1 hour 30 minutes

Serves 10

Ham

• 1 cooked ham, shank portion (2 to 2.5 kg /4 to 5 lb)
• 30 g (2 tbsp) whole clovesGlaze
• 50 ml (1/4 c) maple syrup
• 15 g (1 tbsp) unsalted butter or margarine
• 15 ml (1 tbsp) light corn syrup
• 15 ml (1 tbsp) fresh orange juice
• 0.5 g (1/8 tsp) ground allspice
• Dash of ground clovesSauce
• 50 g (1/4 c) firmly packed light brown sugar
• 30 g (2 tbsp) cornstarch
• 375 ml (1 1/2 c) apple juice
• 250 g (1 c) raisins
• 45 ml (3 tbsp) fresh orange juice
• 15 ml (1 tbsp) apple-cider vinegar
• 5 g (1 tsp) grated orange zest
• 0.5 g (1/8 tsp) ground allspice

1. Preheat the oven to 160°C (325°F).
2. Score the top of the ham into diamonds, then stud with the cloves. Place the ham on a rack in a large shallow baking pan. Insert a roasting thermometer in the centre of the thickest part without touching the bone. Bake until heated through, one hour and 15 minutes.
3. For glaze, in a small pot combine the maple syrup, butter or margarine, corn syrup, orange juice, allspice and cloves. Bring to a boil, then remove the pot from the heat.
4. Brush the ham with some of the maple glaze. Bake until a thermometer registers 60°C (135°F), about 15 minutes more, brushing once or twice with the remaining glaze. Cover the ham with foil and let stand for 15 minutes before carving.
5. Meanwhile, for the sauce, in a medium pot combine the brown sugar and corn­­starch. Stir in the apple juice, raisins, orange juice, vinegar, orange zest and allspice. Cook over medium heat, stirring constantly, until the mixture starts to thicken, one to two minutes. Cook and stir until completely thickened, one to two minutes longer. Serve with the ham.

Give the sauce a gorgeous pink hue by replacing 125 millilitres (1/2 cup) of the apple juice with pomegranate juice.

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