1 2 1/2 lb. boneless smoked ham, preferably "Cure 81"
2 cups tawny or vintage port
1/3 cup double-strength beef broth, canned or homemade
1/3 cup water
1/2 cup dark raisins
2 TBS light brown sugar
1 TBS cornstarch dissolved in 2 TBS cold water
Makes: 4 to 6 servings
Pierce the ham all over with the tip of a sharp knife.
In a 3 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 F, 4 to 5 hours on low or 2 to 3 hours 
on high. Turn the ham once during cooking 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 cooking liquid has reduced to 2 
cups, about 5 minutes. Stir in the raisins, brown sugar, and 
vinegar, reduce the 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.
Source: Ready and Waiting, by by Rick Rodgers, Hearst Books, 1992
Uploaded by Martha Vieira, 76363, 1024