Vermont Country Baked Ham from Governor Howard Dean, M.D.

Total Time
5hrs 30mins
Prep 30 mins
Cook 5 hrs

I found this recipe while browsing the web looking for ideas for a dinner party. I was very impressed and everyone loved it!

Ingredients Nutrition


  1. Simmer ham in cider for 2 hours.
  2. Drain, skin ham, and cover it with paste made from maple sugar, mustard, cloves, and water.
  3. Place in baking pan, pour cider over it, add raisins to pan, and bake 2-1/2 hours at 325 degrees.
  4. Baste frequently.
  5. Make thickened gravy of cider raisin drippings.
Most Helpful

The last time I made this, my girlfriend advised me not to remove the ham fat after simmering it in the cider. I did it both ways, and it came out great each time.

Blues February 12, 2002

I did something similar to Laurie Ann D (2 below me). I didn't boil it for fear it might taste like boiled ham! I baked it with the apple cider and raisins and the brown sugar mixture. I had no problems with the brown sugar mixture because I mixed the dry ingredients together then slowly added the water until it was a thick paste. And I threw a couple whole cloves in with the apple cider because I really like the taste of cloves! It was yummy and moist but didn't taste boiled! PS- It took about 3 hours to heat to 140 w/o boiling it first.

kda949 December 30, 2007

I committed to making a ham for Christmas Eve dinner prior to actually finding a recipe. As I searched, I found this recipe to be the most interesting and I took on the challenge knowing I had a picky crowd to please. Well, it turned out amazing and everyone loved it. My girlfriend even refused to send people home with leftovers it was so good...

I did follow the recipe fairly closely, however I did strain out the fat from the cider after smimmering for 2 hours and prior to putting it back in the pan and adding the raisins. I also made two batches of the brown sugar, clove, dry mustard paste and basted the ham about
every 20 mins.

The ham literally fell apart, was tender and juicy, and easy to cut and serve. I highly recommend this recipe and I know this will be part of my Holiday Menu going forward.

Troy U. December 25, 2011