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Vermont has been blessed with miraculous trees. One is the sugar Maple, which produces our wonderful Maple Syrup, and another is our apple trees, which produce an abundance of a variety of apples. In the Fall, some of the apples are pressed into cider. Combining the two flavors with Vermont ham produces a culinary experience you don't want to miss.
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.
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