Ham With Port-Raisin Sauce - cooking recipe

Ingredients

2 -3 lbs boneless smoked ham, preferably \"Cure 81-inch
2 cups tawny port or 2 cups 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

Preparation

Pierce the ham all over with the tip of a sharp knife.
In a 3 and 1/2 quart slow cooker, combine the port, broth and water.
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.
Transfer the ham to a platter and cover with aluminum foil to keep warm. Pour the cooking liquid into a medium saucepan.
Bring to a boil over high heat and cook until the liquid has reduced to 2 cups, about 5 minutes.
Stir in the raisins, brown sugar and vinegar.
Reduce heat to low and simmer for 5 minutes.
Whisk in the cornstarch mixture and cook until just thickened.
Pour the sauce into a sauce boat.
Slice the ham and serve with the sauce passed on the side.