1    Ham; 8 to 10 lbs

      3 qt Apple juice or Maple sap

      2 c  Maple sugar

      1 ts Mustars; hot dry

      2 ts Cloves; ground

    1/4 c  -Water

      2 c  Raisins

  Bring the apple juice or maple sap to a boil and place ham into it. Cover
  and simmer over low heat for 3 hours, or till the ham is tender. Remove
  meat from liquid and trim off rind only. Place the sugar, mustard, cloves
  and water in saucepan, and add one cup of the cooking juice and 2 cups of
  the raisins. Simmer 5 minutes, and plavce ham in dripping pan and pour
  sauce over it. Bake at 300F for 30 minutes.
    Thicken the juice to taste with browned flour, blended with cold water.
  Serve the delicious sauce with the warm ham (which is equally good cold).
  from the Quebec section of _The Canadiana Cookbook_ by Mme Jehane Benoit