Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 lb UNCOOKED COUNTRY HAM
64 oz BOTTLE, APPLE JUICE
2 ts GROUND CLOVES
2/3 c PACKED BROWN SUGAR
2 1/2 tb DRY SHERRY *

* RED WINE OR CIDER VINEGAR CAN BE USED INSTEAD OF SHERRY.
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~------------- ~-- PLACE HAM IN A LARGE CONTAINER. COVER WITH WATER
AND SOAK 24 HOURS. POUR OFF WATER. SCRUB HAM IN WARM WATER, WITH A
STIFF BRUSH, THEN RINSE WELL. PLACE HAM IN A LARGE COOKING PAN AND
ADD APPLE JUICE. ADD ENOUGH HOT WATER TO COVER HAM. BRING TO A BOIL;
COVER AND REDUCE HEAT. SIMMER 2 HOURS OR UNTIL MEAT THERMOMETER READS
142 DEG F. (DO NOT LET THERMOMETER TOUCH BONE OR FAT. LET HAM COOL IN
DRIPPINGS FOR 3 HOURS. COVER AND REFRIGERATE AT LEAST 8 HOURS. TRIM
SKIN FROM HAM AND PLACE FAT SIDE UP ON A RACK IN A SHALLOW BAKING
PAN. SPRINKLE FAT WITH GROUND CLOVES. COMBINE BROWN SUGAR AND SHERRY;
BRUSH OVER HAM. BAKE AT 425 DEG F. FOR 10 TO 15 MINUTES OR UNTIL
COATING IS GOLDEN AND CRUSTY ( HAM WILL STILL BE COOL ). SLICE THINLY
TO SERVE.

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