Ham With Port-Raisin Sauce

Pierce the ham all over with the tip of a sharp knife.

In a 3 and 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 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.

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 liquid has reduced to 2 cups, about 5 minutes.

Stir in the raisins, brown sugar and vinegar.

Reduce 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.