Recipe - Maple-Baked Ham With Raisin Sauce

5 pound To 7 pound uncooked ham half
14 To 16 whole cloves
1 cup Mapleflavored syrup
One half teaspoon Ground ginger
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground allspice
Raisin Sauce

RAISIN SAUCE
1 cup Sugar
One half cup ;Water
One half cup Raisins
One fourth cup Red currant jelly
3 tablespoon Red wine vinegar
2 tablespoon Butter or margarine
1 tablespoon Worcestershire sauce
1 pn Ground mace
1 ds Hot sauce
Salt & pepper to taste

Place ham, fat side up, on a cutting board; score fat in a diamond
design, and stud with cloves.
Place ham, fat side up, on rack in a shallow roasting pan. Insert meat
thermometer, making sure it does not touch fat or bone.
Combine syrup, ginger, nutmeg, and allspice; stir well, and pour over
ham. Bake, uncovered, at 325 degrees F for 2 to 3 hours until meat
thermometer registers 160 degrees, basting ham every 30 minutes. If ham
gets too brown, cover lightly with aluminum foil. Serve hot or cold with
Raisin Sauce. Yield: 10 to 14 servings.

RAISIN SAUCE:
Combine sugar and water in a medium saucepan; bring to a boil. Cook 5
minutes, stirring often. Add remaining ingredients; reduce heat and simmer
until jelly dissolves, stirring occasionally. Yield:
1One half cups sauce.

From Rublelene Singleton of Tennessee in September, 1983 "Southern Living"
Typos by Jeff Pruett From: Jeff Pruett Date: 101195