12-14 lb. ham
2 c. finely chopped pecans
1 c. fine toasted bread crumbs
1 c. finely chopped raisins
1/4 c. chopped candied pineapple
1/4 c. chopped orange peel
1/2 c. honey
1 tsp. mixed ground spices: clove, ginger, cinnamon & nutmeg
1 c. cognac
Cider or ginger ale
Granulated sugar

Boil the ham and then bone it down to the shank, leaving the shank bone in. If you use a ready to eat ham, ask your butcher to bone it for your. If you are using an aged ham, soak, scrub and boil. Then bone the ham down to the shank.

Combine the nuts, crumbs, fruits, honey, spices and enough cognac to moisten, about 2/3 cup. Stuff the ham with this mixture and tie it securely. Wrap the ham in foil and place it in a roasting pan with enough cider or ginger ale to cover the bottom of the pan. Bake in a 350 degree oven for 2 1/2 hours. Take the ham from the oven and remove the foil. Sprinkle lightly with granulated sugar. Raise the oven temperature to 500 degrees and return the ham to glaze.

Remove the ham from the oven and arrange it on a flame proof platter. Blaze with 1/3 cup of warm cognac. Let the ham cool, but do not chill it.

Serve with hot corn bread and a selection of salads. With this stuffed ham you may offer pickled peaches, spiced crab apples and old fashioned relishes.