Jambon de la Cabane a Sucre

* Exported from MasterCook *

Jambon de la Cabane a Sucre

Recipe By : The Canadiana Cookbook/Mme Jehane Benoit
Serving Size : 1 Preparation Time :0:00
Categories : Pork & Ham Maple Syrup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8 to 10 lb ham
3 qt apple juice or maple sap
2 c maple sugar
1 tsp hot dry mustard
2 tbsp ground cloves
1/4 c water
2 c raisins

Bring the apple juice or the maple sap to a boil and place ham in it. Cover
and simmer over low heat for 3 hours, or until the ham is tender. Remove
meat from liquid and trim off the rind only.

Place the sugar, mustard, cloves and water in a saucepan and add one cup of
the cooking juice and 2 cups of raisins. Simmer 5 minutes, then place ham
in dripping pan and pour sauce over it. Bake at 300 degrees F, for 30
minutes.

Thicken the juice to taste with browned flour, blended with cold water.
Serve the delicious raisin sauce with the warm ham (which is equally good
cold).

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NOTES : When baked for a sugar-house party, the ham is boiled in sap
instead of apple juice. I usually freeze 6 to 9 quarts of pale sap at
sugaring time to make this delight off-season.