Ham with Port Raisin Sauce

Slow cooker ham with port and raisin sauce is the hands-off approach to holiday-style ham. A smoked ham cooks gently in a bath of port wine, broth, and water while golden raisins plump and release their natural sweetness into the liquid. The crockpot does all the work while you handle the rest of the meal.

Port wine is the defining ingredient here. A ruby or tawny port brings deep, slightly sweet, almost jammy flavor that plays perfectly against smoky ham. Avoid drinking-quality vintage ports for this, a solid inexpensive ruby or tawny is what you want. Cheaper ports with more residual sugar are actually ideal.

Golden raisins over dark raisins is a deliberate choice. Golden raisins hold their shape better during the long slow cook and their milder, honey-like sweetness doesn’t overwhelm the port. Dark raisins tend to break down and can turn the cooking liquid muddy.

The slow cook tenderizes the ham while infusing it with the port-raisin flavor from the inside out. On low for 4 to 5 hours gives the most tender result, though the high setting’s 2 to 3 hours works when pressed for time. Turning the ham once halfway through ensures even flavor penetration.

The recipe as written is incomplete regarding the sauce. After the ham comes out, strain the cooking liquid and reduce it in a saucepan over medium-high heat until it thickens into a glaze, about 10 to 15 minutes. Stir the reserved raisins back in and spoon over sliced ham. This key step transforms the cooking liquid into the titular port-raisin sauce.

Chef Tips

• Use a pre-cooked bone-in ham for best flavor. Boneless pre-cooked hams work too but offer slightly less depth.
• A meat thermometer in the center should read 140°F (60°C) for pre-cooked ham. Higher internal temp dries it out.
• Serve the sauce warm. Cold port reduction turns syrupy and thick.
• Let the ham rest 10 to 15 minutes before slicing. Sliced ham loses juice fast, so rest matters.

Variations

• Add a cinnamon stick and 3 or 4 whole cloves to the pot for a mulled-wine aromatic.
• Stir a teaspoon of Dijon mustard into the finished sauce for a sharper edge.
• Swap golden raisins for dried cranberries or dried cherries for a more tart variation.