This recipe is for a country ham that has been coated in brown sugar. The ham is then baked until it is caramelized and crisp.
RED WINE OR CIDER VINEGAR CAN BE USED INSTEAD OF SHERRY.
PLACE HAM IN A LARGE CONTAINER.
COVER WITH WATER AND SOAK 24 HOURS.
POUROFF 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 WATERTO COVER HAM.
BRING TO A BOIL; COVER AND REDUCE HEAT.
SIMMER 2 HOURS ORUNTIL MEAT THERMOMETER READS 142 DEG F.
(DO NOT LET THERMOMETER TOUCH BONEOR FAT.
LET HAM COOL IN DRIPPINGS FOR 3 HOURS.
COVER AND REFRIGERATE ATLEAST 8 HOURS.
TRIM SKIN FROM HAM AND PLACE FAT SIDE UP ON A RACK IN ASHALLOW BAKING PAN.
SPRINKLE FAT WITH GROUND CLOVES.
COMBINE BROWN SUGARAND SHERRY; BRUSH OVER HAM.
BAKE AT 425 DEG F.
FOR 10 TO 15 MINUTES ORUNTIL COATING IS GOLDEN AND CRUSTY ( HAM WILL STILL BE COOL ).
SLICETHINLY TO SERVE.