Howard Dean, M.D. Former Governor of Vermont Specialty Recipe Vermont Country Baked Ham

Vermont has been blessed with miraculous trees. One is the sugar Maple, which produces our wonderful Maple Syrup, and another is our apple trees, which produce an abundance of a variety of apples. In the Fall, some of the apples are pressed into cider. Combining the two flavors with Vermont ham produces a culinary experience you don't want to miss.

Ingredients

One 8-pound ham

3 quarts sweet cider

2 cups raisins

2 cups Vermont maple sugar

2 teaspoons dry mustard

1 teaspoon powdered cloves

1/2 cup water

Simmer ham in cider for 2 hours. Drain, skin ham, and cover it with paste made from maple sugar, mustard, cloves, and water. Place in baking pan, pour cider over it, add raisins to pan, and bake 2-1/2 hours at 325 degrees. Baste frequently. Make thickened gravy of cider raisin drippings.

Serves: 16.

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