Place the ham, skin side down, in a cooking utensil large enough so that
you can completely cover the ham with water. Add the water and then add remaining
ingredients. Bring to a boil, and then simmer 20 minutes to a pound.
After cooking, allow the ham to cool overnight in the utensil and the liquid
used in cooking.
When completely cool, remove from liquid, place on a section of newspaper,
skin side down, and refrigerate for at least 24 hours.
Trim most of the skin and fat from the ham, and it is ready to eat.