1 (10 to 12 pound) uncooked country ham
1 (64 ounce) bottle apple juice
2 teaspoons ground cloves
2/3 cup firmly packed brown sugar
2 1/2 tablespoons dry sherry, red wine, or cider vinegar
Place ham in a large container. Cover with water,
and let soak 24 hours. Drain. Scrub ham in warm water
with a stiff brush; rinse well. Place ham in a large
cooking container. Insert meat thermometer, making
sure it does not touch fat or bone. Add apple juice.
Add enough hot water to cover ham. Bring to a boil;
cover, reduce heat and simmer 2 hours or until meat
thermometer registers 142 degrees F.
Let ham cool in drippings 3 hours. Remove from drippings.
Cover and refrigerate ham at least 8 hours.
Trim skin from ham. Place ham, fat side up, on a
rack in a shallow roasting pan. Sprinkle fat with
ground cloves. Combine brown sugar and sherry; brush
over ham. Bake at 425 degrees F for 10 to 15 minutes
or until coating is golden and crusty (ham will be
cool). Slice thinly to serve.
Makes 30 servings.
