Roasted Fresh Ham with Raisin Bourbon Sauce

Roasted Fresh Ham with Raisin Bourbon Sauce 
This fresh ham is great spit roasted and is from my Southwestern 
Grill book. If doing it over charcoal, it can mean spending about a 
day tending the fire and basting it, however it will be well worth 
the effort. My mother always loved this dish and prepared it for 
special family affairs. Besides Easter, another great time for 
serving this is Derby day, if you are staying home and watching the 
races on television. Most any holiday is fine too. 
Yield: 18 to 24 servings
Temperature: 350F
Temperature: 350F
Time: about 5 to 6 hours
 1 (11-to 13-lb.) fresh whole ham
1 Tablespoon salt
Freshly ground black pepper
� cup freshly minced ginger root or 1 teaspoon ground ginger
2 Tablespoons fresh sage leaves or 2 teaspoons dried sage
Raisin Bourbon Sauce (see below)
Prepared mustard
Chutney 
Raisin Bourbon Sauce 
 2 cups raisins, preferably half dark and half golden
1 cup bourbon
1 cup packed light brown sugar
� cup cornstarch
1 teaspoon freshly grated nutmeg
� teaspoon ground allspice
1 Tablespoon grated lemon zest
2 cups cold water
1 cup apple juice
� cup freshly squeezed lemon juice 
Have the butcher bone ham, removing skin and excess fat layer and 
trimming out pockets of fat on inside. To prepare for roasting, place 
inside down on a cutting board and trim off any excess fat on 
outside, leaving at least � inch of fat layer to keep meat moist. 
(For ease in trimming fat, use a boning knife and insert it into fat 
about � inch from lean and slice off fat.) Score outside fat into 1-
inch diamonds. Combine salt, pepper, ginger and sage in a small bowl 
and mix. Rub about half of it over entire inside surface. Then roll 
inside of ham tightly together. Secure tightly with kitchen twine, 
allowing about 1 inch between each tie. Sprinkle outer surface of ham 
with remaining spice mixture. 
To roast, preheat oven to 350F about five hours before desired 
serving time. Place roast in oven and cook 30 minutes per pound or 
until meat thermometer registers 160F. Allow to rest 20 minutes 
before carving. 
Prepare Bourbon Raisin Sauce. Serve with Raisin Bourbon Sauce, 
mustard and chutney. 
Raisin Bourbon Sauce 
Combine raisins and bourbon in a small bowl and macerate 2 hours or 
so at room temperature. Combine brown sugar, cornstarch, spices and 
zest in a large nonreactive saucepan. Stir in a little of the water 
to make a smooth paste. Gradually stir in remaining water, apple 
juice and lemon juice. Cook, stirring constantly, over medium heat 
until thickened, 2 to 3 minutes. Remove from heat and add raisins and 
bourbon. Serve warm. 
Note: If using a rotisserie, about 8 hours before you wish to serve, 
and following the manufacturer's instructions, build a fire or turn 
on electric or gas rotisserie unit. For charcoal, build fire about 2 
inches from back, removing grate and placing a pan for dripping, 
centered under meat. The firebed should be about 6 inches wide and 
extend beyond pit about 4 inches on each end. The coals should be 
gray when you start cooking. Heat unit to 350F (175C). Meanwhile, 
evenly skewer roast on spit, adjusting until it is well balanced, and 
tighten forks into meat at either end, centering roast on spit. 
Position so that motor will turn properly. Roast, spooning pan juices 
over meat periodically. If using charcoal, keep adding briquettes, 6 
to 10 every 30 minutes. 
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes