- 1 (8 lb) ham
- 3 quarts sweet cider
- 2 cups raisins
- 2 cups maple sugar
- 2 teaspoons dry mustard
- 1 teaspoon ground cloves
- 4 fluid ounces water
- 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 2½ hours at 325 °F.
- Baste frequently.
- Make thickened gravy of cider raisin drippings.
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