Maple Glazed Ham with Raisin Sauce

1 cooked ham shank portion (4 to 4 1/2 pounds)
2 tablespoons whole cloves

For the Maple Glaze:
1/4 cup maple-flavored syrup or pure maple syrup
1 tablespoon butter or margarine
1 tablespoon light corn syrup
1 tablespoon orange juice
1/8 teaspoon ground allspice
1 Dash ground cloves

For the Raisin Sauce or Apricot-Berry Sauce (recipe follows):
1/4 cup firmly packed light brown sugar
2 tablespoons cornstarch
1 1/2 cups apple juice
1 cup raisins
3 tablespoons orange juice
1 tablespoon vinegar
1 teaspoon grated orange rind
1/8 teaspoon ground allspice

Preheat the oven to 325 degrees F. Score the top of the ham into diamonds, then stud the ham with whole cloves (tip, right). Place the ham on a rack in a large shallow baking pan. Insert a roasting thermometer in the center of the thickest portion without touching bone. Bake for 1 1/4 hours.

Meanwhile, to prepare the maple glaze, in a small saucepan, combine the maple-flavored syrup, butter, corn syrup, the 1 tablespoon orange juice, 1/8 teaspoon allspice, and ground cloves. Bring to a boil; remove the pan from heat.

Brush the ham with some of the maple glaze. Bake for 15 minutes more or until thermometer registers 135 degrees F., brushing once or twice with the remaining glaze. Cover ham with foil and let stand for 15 minutes before carving.

Meanwhile, to prepare the raisin sauce, in a medium-size saucepan, combine the brown sugar and cornstarch. Stir in the apple juice, raisins, the 3 tablespoons orange juice, vinegar, orange rind, and 1/8 teaspoon allspice.

Cook over moderate heat, stirring constantly, until the mixture starts to thicken. Cook and stir for 1 to 2 minutes more or until thickened. Serve the ham the raisin sauce.

Maple-Glazed Ham with Apricot-Berry Sauce
Prepare as for Maple-Glazed Ham with Raisin Sauce omitting the ingredients for the raisin sauce. To prepare the apricot-berry sauce, in a medium-size saucepan, combine 1/4 cup firmly packed light brown sugar and 2 tablespoons cornstarch. Stir in 1 1/2 cups orange juice. Cook over moderate heat, stirring constantly, until mixture starts to thicken. Cook and stir for 1 to 2 minutes or until thickened. Stir in 1 can (16 ounces) unpeeled apricot halves packed in light syrup, drained and sliced; heat through. Stir in 1 1/2 cups sliced strawberries.