1 (7- to 10-lb.) bone-in half ham or 1 (6- to 8-lb.) boneless half ham
2 cups apple cider
1/2 cup pure maple syrup, divided
1/3 cup Dijon mustard
1/4 cup packed light brown sugar
1 tablespoon molasses
1/4 teaspoon ground cloves
1 cup raisins
2 tablespoons cider vinegar
2 tablespoons cornstarch
1. Heat oven to 325ºF. Trim any skin and external fat from ham to a thickness of about 1/4 inch. Score ham in a 2-inch diamond pattern 1/4 inch deep. Place ham in roasting pan.
2. Combine cider and 1/4 cup of the maple syrup; pour into pan. Add additional water, if necessary, so there’s at least 1/4 inch liquid covering bottom of pan. Bake 1 3/4 to 2 1/4 hours or until internal temperature reaches 110°F. Remove ham from oven; increase oven temperature to 425ºF. Add enough water to pan so 1/2 inch liquid covers bottom.
3. Combine remaining 1/4 cup maple syrup, mustard, brown sugar, molasses and cloves in small bowl; generously spoon glaze over top of ham. Bake 10 to 20 minutes or until glaze bubbles and begins to brown and internal temperature of ham reaches 120°F. to 125°F.
4. Remove ham from pan. Cover loosely with foil; let stand 20 to 40 minutes. (While ham rests, its internal temperature will rise 10 to 15 degrees, and the final internal temperature will reach 140ºF.)
5. Pour pan juices into glass measuring cup or gravy separator (there will be 3 to 4 cups). Spoon off and discard fat. Pour juices into large saucepan; add raisins and vinegar. Bring to a boil; boil 3 to 4 minutes or until desired flavor is reached.
6. Combine 3 tablespoons water and cornstarch; whisk into sauce. Boil 2 minutes or until sauce is consistency of maple syrup. Slice ham; serve with sauce.
This is a awesome recipe for Easter!! We are having Ham for easter and I cant wait!!