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 ham. 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 ham 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.
Yield: 30 servings
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