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Jambon De Le Cabane A Sucre ( Sugar House Ham)
1 Ham; 8 to 10 lbs
3 qt Apple juice or Maple sap
2 c Maple sugar
1 ts Mustard; 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 place 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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