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Shanna's Raisin Cider Ham

1 12 to 14-pound bone-in ready-to-eat smoked ham, allowed to stand at room temperature for 2 hours
2 cups cider
1 cup packed light brown sugar
2 teaspoons prepared mustard
1 1/2 cups fresh bread crumbs
Pinch of ground cloves
1/2 cup raisins
Freshly grated nutmeg, to taste
1 tablespoon cornstarch mixed with 1 tablespoon cider
Salt and freshly ground pepper

Preheat oven to 325 degrees F.

Insert meat thermometer into center of ham without touching bone. Place ham on rack in roasting pan and brush all over with cider. Transfer to oven and roast, basting every 20 minutes with cider, for a total cooking time of 12 to 15 minutes per pound or until the meat thermometer registers 140 degrees F.

In a bowl combine brown sugar, mustard, bread crumbs and ground cloves. About a 1/2 hour before the ham is done firmly pat the sugar mixture over the top of the ham and continue to roast.

When ham is done, transfer to a carving board and allow to rest for 15 minutes. Transfer roasting pan to stove top, heat over moderately high heat and deglaze with the remaining cider. With a wooden spoon scrape up any browned bits from bottom of roasting pan. Add the raisins and nutmeg and simmer for 5 minutes. Whisk in cornstarch mixture, return to a simmer and stir until thickened. Adjust seasoning with salt and pepper, if necessary. Carve ham and serve.
Depend on the rabbit's foot if you will, but remember it didn't work for the rabbit.

- R. E. Shay