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Ingredients
- 2 1/2 lb Ham, boneless smoked
- 2 c. Tawny or possibly vintage port
- 1/3 c. Beef broth, double strength
- 1/3 c. Water
- 1/2 c. Raisins, dark
- 2 Tbsp. Brown sugar, light
- 2 tsp Red wine vinegar
- 1 Tbsp. Cornstarch
- 2 Tbsp. Cool water, (dissolve cornstarch in it)
Directions
- Pierce the ham all over with the tip of a sharp knife. In a 3 1/2 qt slow cooker, combine the port, broth and water. Add in the ham, cover and slow-cook till a meat thermometer inserted into the center of the ham reads at least 165 F, 4 to 5 hrs on low or possibly 2 to 3 hrs on high. Turn the ham once during cooking for even distribution of flavor. Transfer the ham to a platter and cover with aluminum foil to keep hot. Pour the cooking liquid into a medium saucepan, bring to a boil over high heat, and cook till the cooking liquid has been reduced to 2 c., about 5 min. Stir in the raisins brown sugar and vinegar Reduce the heat to low and simmer for 5 min. Whisk in the cornstarch mix and cook till just thickened. Pour the sauce into a sauceboar. Slice the ham and serve with the sauce passed on the side.
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