Stuffed Ham with Raisin sauce
- RAISIN SAUCE:
- 1 boneless fully cooked ham (6 to 7 pounds)
- 1 large onion, chopped
- 1/4 cup butter, cubed
- 2 cups corn bread stuffing mix
- 1-1/2 cups chopped pecans, toasted
- 1/2 cup minced fresh parsley
- 1/4 cup egg substitute
- 2 tablespoons prepared mustard
- 1/2 cup honey
- 2 tablespoons orange juice concentrate
- 1/2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground mustard
- 1/2 cup raisins
- 1-1/2 cups water
- 1/4 cup cider vinegar
Using a sharp thin-bladed knife and beginning at one end of the ham, carefully cut a 2-1/2-in. circle about 6 in. deep; remove cutout. Cut a 1-1/2-in. slice from the end of removed piece; set aside.
Continue cutting a 2-1/2-in. tunnel halfway through ham, using a spoon to remove pieces of ham (save for another use). Repeat from opposite end of ham, cutting and removing ham until a tunnel has been cut through entire length of ham.
In a small skillet, saute onion in butter until tender. In a large bowl, combine the stuffing mix, pecans, parsley, egg substitute and mustard. Stir in onion. Stuff ham; cover end openings with reserved ham slices. Place in a shallow roasting pan
Bake, uncovered, at 325° for 1-1/4 hours. In a small saucepan, combine honey and orange juice concentrate; cook and stir for 1-2 minutes or until blended. Brush over ham. Bake 30 minutes longer or until a meat thermometer reads 140°.
For sauce, combine the brown sugar, flour, mustard and raisins in a saucepan. Gradually add water and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with ham.
Yield: 12-14 servings.
Editor’s Note: Two fully cooked boneless ham halves can be substituted for the whole ham. Simply hollow out each ham; loosely spoon stuffing into each half, then bake as directed.