Title: Jambon De Le Cabane a Sucre ( Sugar House Ham)
Categories: Meat Canadian
Yield: 1 Servings

1		Ham; 8 to 10 lbs
3	qt	Apple juice or Maple sap
2	c	Maple sugar
1	ts	Mustars; hot dry
2	ts	Cloves; ground
1/4	c	-Water
2	c	Raisins

Bring the apple juice or maple sap to a boil and place ham into it. Cover and simmer over low heat for 3 hours, or till the ham is tender. Remove meat from liquid and trim off rind only. Place the sugar, mustard, cloves and water in saucepan, and add one cup of the cooking juice and 2 cups of the raisins. Simmer 5 minutes, and plavce ham in dripping pan and pour sauce over it. Bake at 300F for 30 minutes. Thicken the juice to taste with browned flour, blended with cold water. Serve the delicious sauce with the warm ham (which is equally good cold).

from the Quebec section of _The Canadiana Cookbook_ by Mme Jehane Benoit

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