To see more on Cathy Speronis, click, or log on to her website at www.cookinwithcathy.comRoasted Ham with Sage, Garlic and ClovesOne 7 lb. Ham (Shank or Butt end)1 package fresh sage leaves1/2 cup fresh parsley leaves8 medium cloves garlic , peeled1 tsp. kosher salt1/4 tsp. fresh ground black pepper3 Tbsp. olive oil20 whole clovesPreheat oven to 425*. In the bowl of a food processor puree sage, parsley, garlic salt, pepper and olive oil to a paste. Remove ham from packaging. Rinse under cold water and dry thoroughly. Place ham on a rack inside of a roasting pan, large end down. Spread garlic paste over ham and then distribute the cloves evenly into sides of ham. Roast in oven for 20 minutes. Turn heat down to 350* and cook for 1 hour. Meanwhile prepare glaze.GlazeJuice and zest of 1 orange1 cup packed light brown sugar Bring orange juice, zest and brown sugar to a boil in a small nonreactive saucepan over medium-high heat. Reduce heat to medium-low and simmer 1 minute.After ham has cooked for 1 hour brush with glaze and continue roasting and glazing every 45 minutes until center of ham registers 145 to 150 degrees on instant-read thermometer about 2 1/2 hours longer. Tent ham loosely with foil and let stand until center of ham registers 155 to 160 degrees on thermometer, 30 to 40 minutes. Carve and serve with raisin sauce (recipe follows.)Raisin Sauce1/2 cup raisins1/2 cup golden raisins1 3/4 cup water1 star anise1 1/2 Tbsp. cornstarch2 tsp. white vinegar1/3 cup firmly packed light brown sugar1/4 tsp. ground cinnamon1/4 tsp. ground cloves1/4 tsp. ground ginger1/4 tsp. dry mustard1/4 tsp. saltIn small saucepan, bring raisins, water and star anise to a boil. Reduce heat and simmer for 5 minutes. In a small bowl combine the cornstarch and vinegar until smooth. Add to saucepan along with remaining ingredients mixing thoroughly. Continue to cook until sauce is thickened. Serve warm.