Ham with Apple Raisin Sauce
Since I ran across this recipe several years ago, I've used it often for special dinners. What I really like is the ease of preparation. You don't have a lot of cleanup because everything is done right there in the bag. —Sandy Olberding, Spencer, Iowa
Ingredients
- 1 tablespoon all-purpose flour
- 1 large oven roasting bag
- 4 medium tart apples, peeled and chopped
- 2 cups apple juice
- 1 cup raisins
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 boneless fully cooked ham (about 6 pounds)
Reviews
I love to make this because it's so easy and tasty! My family loves the apple-raisin sauce.
This was delicious and couldn't have been easier!! While the ham (bone in butt ham) was resting in the bag , I put about 2 cups of the juices into a small saucepan, whisked in a bit of cornstarch (maybe 1.5 T), brought it to a boil and thickened it into a sauce. We served it on the side, and it made a lovely glaze. The ham was moist, tender, and just wonderful. This is a winner.
The method for creating this delish dish is incredibly easy. I can understand where some of the members are coming from about the sauce being a bit runny and excessive. Instead of using 2 cups of apple juice, perhaps thicken the consistency and lessen the amount by using 3/4 cup apple sauce and 1/2 cup apple juice, if you are not too much of an apple fan with ham you can always substitute for pineapple, or better yet combine the both by using pineapple juice instead of apple juice.
I put the ham in the crockpot for 7 hours and it turned out well, very tender. We did not care for the flavor of the sauce with it. I guess my family just prefers pineapple on ham instead of apples. :)
Thanks for the tip. It sound like a great recipe. And from what I see at other users, it has great reviews. It's definitely a must try.
I made it for Easter in the crock pot and it was hit. I thought I left in a little long, but no one else seemed to mind. I think about 10 hours would be perfect.
I used an applewood smoked ham for this recipe and put the whole kaboodle on the grill for about 2 hours to warm through. The sauce was a bit runnier than I expected but had a great flavor. Most guests did not use the sauce, as we tend to keep it simple, I ended up throwing it out. For those who love sweetness with their ham, this is a great way to serve it up.
Very good! I actually cooked the ham in the crock pot and used a spiral cut, bone in ham for Easter dinner. The juices cooked into the ham and it was delicious. I didn't have apple juice, so I substituted 1 cup of apple sauce and 1 cup of water for the 2 cups of apple juice. I also cut back on the apples (used just one, not 4 ~ is it just me or does 4 seem a bit excessive?) and only used 1/2 cup of raisins. Anyway it was simply great and I will definitely be making my ham this way again! The leftovers were even better the next day and we used the juice for a gravy as well which was also a hit and made for cohesive flavors on our Easter plates!
Cooking the ham in a roasting bag ensured the ham was moist. The sauce gave the ham a wonderful flavor. Next time I will only make half the recipe; it seemed to be too much even for a large ham.
This recipe is delicious. It is so simple, and I received many compliments.