1 (5 pound) fully-cooked boneless ham
1 can (6 ounces) frozen mango juice3 tablespoons maple syrup
3 tablespoons white balsamic vinegar
1/4 teaspoon dried thyme, crushed
1/3 cup finely chopped onion
1 tablespoon butter
1 1/4 cups water
3/4 cup golden raisins
1/4 cup maple syrup
1/2 teaspoon dry mustard
1/4 cup white balsamic vinegar
4 teaspoons cornstarch
Heat oven to 325 degrees F. Place ham on rack in shallow roasting pan.
Bake, uncovered, for 1 1/4 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F. (about 15-18 minutes per pound.)
In small saucepan, combine half of the juice concentrate, 3 tablespoons maple syrup, 3 tablespoons vinegar and thyme. Bring to a boil. Reduce heat to low, simmer uncovered, for 5-10 minutes or until slightly thickened, stirring occasionally.
Baste ham with glaze the last 15-20 minutes of baking.
Remove ham from oven, slice and serve with Pineapple-Raisin Sauce.
MANGO-RAISIN SAUCE:
In a medium saucepan, sauté onion in butter until tender. Add remaining juice concentrate, water, raisins, maple syrup and mustard. Stir together 1/4 cup vinegar and cornstarch; stir into raisin mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
HORSERADISH-GRUYERE NEW POTATOES
Servings: 12
4 pounds new potatoes
1 large red onion, cut into 3/4-inch chunks
1 tablespoon butter
2 tablespoons flour
1/8 teaspoon salt
3/4 cup chicken broth
3/4 cup sour cream
2 tablespoons horseradish paste
1/2 cup Gruyere Cheese
2 tablespoons chopped fresh chives
1 teaspoon pink and black peppercorns, cracked
Scrub potatoes; cut in halves or quarters. In a covered Dutch oven, cook potatoes in a small amount of boiling, lightly salted water about 10 minutes or until tender. Drain and return to pan.
In medium saucepan, saute onion in butter for 4-5 minutes or until tender.
Stir in 1 tablespoon of flour and salt. Add chicken broth. Cook and stir until thickened and bubbly.
In a small bowl, stir together sour cream, horseradish, cheese and remaining 1 tablespoon flour. Stir into broth mixture. Cook and stir until heated through.
Pour sauce over potatoes; toss lightly to coat. Transfer to a serving bowl. Sprinkle with chives and cracked peppercorns.
