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1 half ham (5 - 6 lb.), fully cooked
2 qt. apple cider or juice
1 c. brown sugar
2 tsp. dry mustard
1 tsp. ground cinnamon

2 c. cider, from ham
1/2 c. currants
1/4 tsp. cloves
1 tsp. cornstarch mixed with 1 tbsp. cider

Simmer cider, currants and cloves in small sauce pan about
10 minutes. Stir in cornstarch mixture and simmer, stirring
until sauce thickens slightly, about 3 to 5 minutes.

Soak ham overnight in cider in large pan in refrigerator, skin side down.
Remove ham from pan and drain cider into medium sauce pan. Place ham on rack
in roasting pan and bake at 350 degrees for about 2 hours (20 minutes per
pound). Baste occasionally with cider. Remove ham from oven and strip off
skin, if necessary. Score ham. Mix brown sugar, mustard and cinnamon and
spread over ham. Stud ham with cloves. Return to oven and continue to bake
30 minutes at 350 degrees, basting occasionally with cider. Let set 20
minutes before carving. Serve with Raisin Sauce.