5 to 7 lb. uncooked ham half
14 to 16 whole cloves
1 cup maple-flavored syrup
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
raisin sauce (below)

Place ham, fat side up, on a cutting board; score fat in a diamond design, and stud with cloves.

Place ham, fat side up, on rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat or bone.

Combine syrup, ginger, nutmeg, and allspice; stir well, and pour over ham. Bake, uncovered, at 325°F for 2 to 3 hours until meat thermometer registers 160°F, basting ham every 30 minutes. If ham gets too brown, cover lightly with aluminum foil. Serve hot or cold with Raisin Sauce.

Yield: 10 to 14 servings.

RAISIN SAUCE:

1 cup sugar
1/2 cup water
1/2 cup raisins
1/4 cup red currant jelly
3 tbsp. red wine vinegar
2 tbsp. butter
1 tbsp. Worcestershire sauce
1 pinch ground mace
1 diced hot sauce
salt & pepper, to taste

Combine sugar and water in a medium saucepan; bring to a boil. Cook 5 minutes, stirring often. Add remaining ingredients; reduce heat and simmer until jelly dissolves, stirring occasionally.

Yield: 1-1/2 cups sauce.