Ham Braised with Maple Raisin Sauce

• 1 (7- to 8-lb) fully cooked bone-in shank-end ham
• 6 cups water
• 1/4 cup pure maple syrup
• 1 cup granulated maple sugar*
• 1 teaspoon dry mustard
• 1/4 cup apple juice
• 1/4 teaspoon ground cloves (or 10 cloves stuck into ham)
• 2 cups raisins (10 oz)

1. Put ham cut side down in a large deep heavy pot (about 10 quarts) and add water and syrup.
2. Bring liquid to a boil, then reduce heat to low and gently simmer ham, covered, until tender, 2 to 2 1/2 hours.
3. Uncover and cool slightly.
4. Preheat oven to 350F.
5. When ham is cool enough to handle, remove from pot, reserving cooking liquid, then cut off any rind and excess fat, leaving a thin layer.
6. Transfer ham to a roasting pan.
7. Whisk together sugar, mustard, apple juice, and ground cloves, if using, in a bowl, then spoon over ham.
8. Add raisins and 1 cup reserved cooking liquid to roasting pan and bake in middle of oven, basting occasionally, until ham is glazed and juices are bubbling, 30 to 40 minutes.
9. Serve warm or at room temperature.

ham, water, maple syrup, maple sugar, mustard, apple juice, ground cloves, raisins

Taken from www.epicurious.com/recipes/food/views/ham-braised-with-maple-raisin-sauce-105594 (may not work)