VERMONT COUNTRY BAKED HAM

VERMONT COUNTRY BAKED HAM
- One 8-pound Vermont ham
- 3 quarts sweet cider
- 2 cups raisins
- 2 cups Vermont maple sugar
- 2 teaspoons dry mustard
- 1 teaspoon powdered cloves
- 1/2 cup water

COOKING PREPARATIONS:
Simmer ham in cider for 2 hours. Drain, skin ham, and cover it with paste made from maple sugar, mustard, cloves, and water. Place in baking pan, pour cider over it, add raisins to pan, and bake 2-1/2 hours at 325 degrees. Baste frequently. Make thickened gravy of cider raisin drippings.