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Nutrition Facts
Serving Size 1 (472g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar
Calories 757
Calories from Fat 238		(31%)
Amount Per Serving		%DV
	Total Fat 26.5g	40%
	Saturated Fat 8.8g	44%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 156mg		52%
Sodium 4045mg		168%
Potassium 1271mg		36%
Total Carbohydrate 45.8g		15%
	Dietary Fiber 0.7g	2%
	Sugars 29.9g
Protein 54.2g		108%
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Ham With Port-Raisin Sauce

Recipe #395234 | 2¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: GREG IN SAN DIEGO
Oct 19, 2009

This is a crock pot comfort food recipe for ham. The ham's braising liquid is transformed into a garnet sauce studded with raisins. Choose tawny or vintage port, as they are the driest types and make the best sauce. Try to get a "Cure 81" ham, which has been cured by a method that results in a more flavorful, less salty ham. If you can't use a Cure 81 ham, blanch the ham before cooking it: Place the ham in a large saucepan of cold water. Over low heat, slowly bring the water just to the simmering point. Drain the ham immediately, and proceed with the recipe.Serve with scalloped potatoes and a green vegetable. Serve with scalloped potatoes and a green vegetable. Recipe adapted from one by Rick Rogers.

SERVES 4 -6 (change servings and units)

Ingredients

2-3 lbs boneless smoked ham, preferably "Cure 81-inch
2 cups tawny port or vintage port wine
1/3 cup condensed beef broth
1/3 cup water
1/2 cup dark raisin
3 tablespoons light brown sugar
2 teaspoons red wine vinegar
1 tablespoon cornstarch, dissolved in 2 tablespoons cold water

Directions

1
Pierce the ham all over with the tip of a sharp knife.
2
In a 3 and 1/2 quart slow cooker, combine the port, broth and water.
3
Add the ham, cover and slow-cook until a meat thermometer inserted into the center of the ham reads at least 165 degrees F, 4 to 5 hours on low (200 degrees) or 2 to 3 hours on high (300 degrees). Turn the ham once during the cooking period for even distribution of flavor.
4
Transfer the ham to a platter and cover with aluminum foil to keep warm. Pour the cooking liquid into a medium saucepan.
5
Bring to a boil over high heat and cook until the liquid has reduced to 2 cups, about 5 minutes.
6
Stir in the raisins, brown sugar and vinegar.
7
Reduce heat to low and simmer for 5 minutes.
8
Whisk in the cornstarch mixture and cook until just thickened.
9
Pour the sauce into a sauce boat.
10
Slice the ham and serve with the sauce passed on the side.