5 pounds cooked boneless ham 1 can (6 ounce size) 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 finely chopped onion 1 tablespoon butter 1 1/4 cup 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 a rack in a shallow roasting pan. Bake, uncovered, for 1-1/2 to 2 hours until internal temperature registers 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 to 20 minutes of baking. Remove ham from oven, slice and serve with slightly warm sauce.
For Pineapple-raisin Sauce: In a medium saucepan, saute onion in butter until tender. Add the 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.