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

"I found this recipe while browsing the web looking for ideas for a dinner party. I was very impressed and everyone loved it!"
photo by Blues photo by Blues
photo by Blues
photo by brian48195 photo by brian48195
photo by Blues photo by Blues
Ready In:
5hrs 30mins




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

Questions & Replies

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  1. 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.
  2. 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.
  3. 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...<br/><br/>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 <br/>every 20 mins. <br/><br/>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.
  4. This ham was excellent. Everyone enjoyed it. My paste was thin for some reason. I should have added more brown sugar to make it thicker I think. Thanks for sharing.
  5. AWESOME! I used regular brown sugar and skipped the 2-hour simmer. I just poured the apple cider in the roasting pan! When I combined the brown sugar & spices, I didn't really end up with a "paste," but more of a liquid. So I added about another cup of sugar and some additional mustard and cloves until it was more "pasty". My ham was done in 3 hours and 15 minutes. Ham should be cooked to a temp of 160 degrees(3 hrs. to get to 155 degrees, plus 5 more degrees after resting for 15 minutes). This was a simple recipe, but yummy enough to serve at any holiday meal!


  1. I made this for a large gathering at Christmas and our families loved this ham. I had a 20 lb bone in ham and I used apple juice instead of cider and brown sugar instead of maple. I covered with the "paste" after the 2 hours, I did not drain and skin however. The ham was absolutely delicious. Thank you for posting



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