MAPLE SUGAR-GLAZED SMITHFIELD HAM
WITH MADEIRA-RAISIN SAUCE
Source: The Lewis & Clark Cookbook: Historic Recipes from the Corps of Discoveryand Jefferson's America by Leslie Mansfield
Servings: 12

1 Smithfield ham, about 14 pounds
1 cup maple sugar
2 teaspoons dry mustard
2 tablespoons water
FOR THE MADEIRA-RAISIN SAUCE:
2 cups Madeira
2 cups raisins
1 cup heavy cream
sweet hot mustard

Scrub the ham with a stiff brush in a very large stockpot, soak the ham for 48 hours, changing the water every 8 hours.

Cover the ham in stockpot with fresh water and bring to a simmer over medium heat. Keep a candy thermometer clipped to the side of the pot to monitor the temperature of the water. The temperature should stay at 190 degrees.

Simmer the ham for 25 minutes per pound. When the ham is cooked, transfer to a large cutting board. Cut off the skin and most of the fat underneath the skin and discard. Place the ham, fat-side up, in a large roasting pan.

Preheat oven to 350 degrees.

In a small bowl, stir together the maple sugar and dry mustard with a fork until blended. Add the water and stir until it forms a paste. Pat the paste over the top of the ham. Transfer the ham to the oven and bake for 1 hour.

Transfer the ham to a serving platter and tent with foil to keep warm.

PREPARE THE MADEIRA-RAISIN SAUCE:
Place the roasting pan on the stovetop over two burners and turn the heat to medium.

Whisk in the Madeira, scraping up any browned bits. Simmer until the mixture has slightly thickened. Stir in the raisins and simmer until they plump.

Whisk in the cream and simmer, whisking constantly, until the sauce has slightly thickened.

TO SERVE:
Carve the ham at the table and pass the Madeira-Raisin Sauce and the sweet hot mustard separately.