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1
If brining the ham, combine salt and white sugar with 2 quarts water in a pot large enough to fit the ham comfortably.
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2
Stir well to dissolve.
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3
Add ham, cover, and place in refrigerator for 12 to 24 hours.
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4
Remove, rinse well, and dry with paper towels.
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5
In a small bowl, combine raisins and rum and allow to sit while ham cooks, at least 2 hours.
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6
Preheat oven to 500 degrees.
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7
Place brown sugar, sage, mustard, lemon zest, garlic, salt and peppercorns in a blender or a food processor fitted with a steel blade, and process until smooth.
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8
Using a sharp knife, score entire surface of ham in a crosshatch pattern, cutting down just through skin to the flesh underneath.
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9
(If you are cutting to the right depth, the skin will spread apart a bit as you cut.)
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10
Rub outside of ham all over with spice mixture, pressing it gently into crosshatch spaces between the skin.
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11
Put roast on a rack in a large roasting pan and place in oven.
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12
After 20 minutes, reduce oven setting to 300 degrees.
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13
After 1 hour, begin painting ham every 15 minutes or so with maple syrup.
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14
Continue roasting until the very center of ham reaches an internal temperature of 145 degrees, 2 to 2 1/2 hours total cooking time.
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15
(Begin checking at 1 1/2 hours to be sure.)
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16
To check for doneness, insert a meat thermometer into the absolute center of the roast, let it sit for 5 seconds, then take the reading.
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17
While ham is cooking, place cider in a medium saucepan and bring to a boil over high heat.
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18
Reduce heat to medium high, and simmer vigorously until liquid is reduced by about half, about 20 minutes.
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19
When ham is done, remove it from roasting pan, cover it loosely with foil, and allow it to rest for 20 to 30 minutes.
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20
Tip roasting pan to the side so you can spoon off all the fat from pan juices, then place pan on stove over medium-high heat.
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21
Add reduced cider, and bring to a simmer, scraping bottom of pan to free the browned bits.
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22
Skim any film off surface and season liquid as needed with salt and pepper.
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23
Add rum-soaked raisins, along with any remaining rum, and stir to combine.
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24
Pour into a gravy boat.
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25
Carve ham into thick slices, drizzle with raisin-cider sauce and serve, passing remaining sauce separately.
