1 Hatfield boneless country ham, about 10 lbs.
2 c. sherry & water
Thinly sliced carrots & onions
10-12 whole cloves
Dijon mustard
1/2 c. brown sugar
1 tsp. ground cloves
1/2 tsp. dry mustard
1 1/2 c. white sugar
1/2 c. water
1/2 c. cider vinegar
Cornstarch to thicken
Pineapple juice to taste
2 tsp. butter
1/4 c. blanched raisins

Remove net from ham, rinse well and place in large baking pan. Add carrots, onions and sherry, water. Place cloves in ham and bake about 1 hour at 350 degrees. In meantime, mix brown sugar, ground cloves and dry mustard together; set aside. After 1 hour turn ham over and cook another hour. Score top of ham about 1/2" in criss cross pattern. Smear Dijon mustard on top. Pack brown sugar mixture on top by hand. Increase heat to 400 degrees. Cook until mixture glazes (20 minutes).

Remove ham and strain liquid into a bowl. In a saucepan heat 1 1/2 cups white sugar and 1/2 cup water. Cook until browned, stirring frequently. Add 1/2 cup cider vinegar and the liquid from ham. Continue to cook. Add pineapple juice to taste and cornstarch to thicken. Let cool a bit and stir in butter and raisins. Pour over ham.