a 12 to 16 pound smithfield ham or a 12 to 16 pound Virginia, Kentucky, Tennessee, or Georgia ham
1/2 to 3/4 cup fine dry bread crumbs
1 cup dark brown sugar
1/4 cup whole cloves (optional)
Instructions
Starting a day ahead, place the ham in a pot large enough to hold it comfortably and pour in enough water to cover the ham by at least 1 inch. Let the ham soak for at least 12 hours (for 24 hours if possible), changing the water 2 or 3 times. Remove the ham from the pot and discard the soaking water. Then, under lukewarm running water, scrub the ham vigorously with a stiff brush to remove any traces of pepper or mold. With a dampened kitchen towel wipe the ham and return it to the pot. Pour in enough water to cover the ham by at least 1 inch and bring to a simmer over high heat. Reduce the heat to low and simmer partially covered for 3 to 4 hours, allowing 15 to 20 minutes to the pound. When the ham is fully cooked, you should be able to move and easily pull out the small bone near the shank. Transfer the ham to a platter and, if you wish, set the cooking water aside to be used for cooking greens. When the ham is cool enough to handle remove the rind with a small sharp knife,
leaving only a 1/8 inch thick layer of fat. If you intend to stud the ham with cloves, make criss crossing cuts about 1 inch apart on the fatty side, slicing down through the fat to the meat. Preheat the oven to 400 degrees. With your fingers, press enough of the bread crumbs into the fatty side of the ham to coat it thoroughly. Then sift the brown sugar evenly over the crumbs. If you are using cloves, insert them where the scoring lines intersect. Place the ham on a rack set in a shallow roasting pan and bake it uncovered in the middle of the oven for about 20 minutes, or until the glaze is richly browned. Set the ham on a large platter and let it cool to room temperature before serving.
Originally Submitted
3/29/2012
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