Ham With Port-Raisin Sauce

• 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

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

ham, tawny port, condensed beef broth, water, dark raisin, light brown sugar, red wine vinegar, cornstarch

Taken from www.food.com/recipe/ham-with-port-raisin-sauce-395234 (may not work)