| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Meats |
1 |
Servings |
INGREDIENTS
| 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 Water |
| 2 |
c |
Raisins |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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