Source: Author Chef Sarah Stegner

1 (5 pound) boneless cooked ham
1 (6 ounce) can frozen pineapple-orange concentrate, divided
3 tablespoons maple syrup
3 tablespoons white balsamic vinegar
1/4 teaspoon dried thyme crushed

Pineapple-Raisin Sauce
1/3 cup onion, finely chopped
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 1/2 to 2 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F.

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 and simmer, uncovered, for 5 to 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.

Pineapple-Raisin Sauce: In a medium saucepan, saute 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.

Yields 18 servings.