10-12 pound tenderized ham
1 cup seedless raisins
4 cups toasted bread cubes
1/4 tsp ground cloves
1/2 tsp salt
1/4 tsp pepper
1/2 cup canned crushed pineapple, drained
1/2 cup canned red cherries, pitted and drained
1 cup chopped toasted nuts
1 cup strained honey
1 cup mixed vegetables (carrots, celery, onion)
1 bay leaf
2 sprigs parsley
celery tops
1 cup water or stock
whole cloves
8 whole peppercorns
brown sugar
ground cinnamon

Remove bone from ham. Soak raisins in boiling water in covered container for 10-15 minutes, then drain and combine with all the remaining ingredients to make a stuffing. Use this to fill the cavity in the ham, then sew up the opening and place the ham, fat side up, in a roasting pan with mixed vegetables, bay leaf, parsley and a few green celery tops. Add water or stock, 2 whole cloves and peppercorns. Bake in a slow oven (300° F) about 3 hours, basting frequently with the liquid in the bottom of the pan, and adding a little more water or stock if needed. An hour before serving time, remove the ham from the oven, score the top fat, then rub with brown sugar blended with a little ground cinnamon. Finally, stud with cloves and return to a hot oven (400° F) to glaze.