Orange Glazed Ham with Raisin Sauce

Orange Glazed Ham:
1/3 C. maple-flavored syrup or brown sugar
1 T. butter
1/4 C. orange juice
1/8 t. ground allspice
1 (6 to 8-lb.) shank or butt portion ham
Whole cloves

Raisin Sauce:
1/4 C. firm-packed brown sugar
2 T. cornstarch
1 1/2 C. apple juice
1/4 C. orange juice
1 t. grated orange rind
1/8 t. allspice
1 C. raisins
1 t. cider vinegar

To make ham: Combine the syrup, butter, orange juice and allspice in a nonreactive small saucepan. Bring to a boil over medium heat. Remove from heat and set aside.

Preheat oven to 325 degrees. Use a knife to score the fat/skin on top of the ham into diamond shapes, then press the cloves (stem side down) into each diamond.

Place ham in a shallow roasting pan, insert a roasting thermometer in the center of the ham without it touching the bone (or use an instant-read one later on). Brush some of the glaze on the ham, then roast ham for about 18 minutes per pound, brushing once or twice during the cooking time with remaining glaze and pan juices (total roasting time 1 3/4 to 2 hours).

Bake until temperature reaches 135 degrees on a thermometer (if ham needs more baking and is becoming very brown, you can place a piece of foil loosely over it to shield it). Remove ham from oven, cover with foil and allow to rest 30 minutes before carving.

To make sauce: Meanwhile, combine the brown sugar and cornstarch in a nonreactive medium-size saucepan. Stir in the apple juice, orange juice, orange rind, allspice, raisins and vinegar.

Cook over medium heat, stirring constantly, until mixture starts to thicken. Cook about 2 minutes, reduce heat to lowest point and keep warm until ready to serve.

Variation: Substitute Cranberries (Craisins) for the Raisins.

Makes 8 to 10 servings.