How to Bake A Ham

1 ten or twelve pound ham

1 1/2 lb. brown sugar

1 pint sherry wine (cooking sherry)

1 cup vinegar (not too strong)

1 cup molasses

cloves (whole)

Scrub and cleanse ham;

soak in cold water over night;

in morning place in a large kettle and cover with cold water;

bring slowly to the boiling point and gradually add the molasses, allowing 18 minutes for each pound.

When ham is done remove from stove and allow it to become cold in

the water in which it was cooked.

Now remove the ham from water;

skin and stick cloves (about 1 1/2 dozen)over the ham.

Rub brown sugar into the ham; put in roasting pan and pour over sherry and vinegar.

Baste continually and allow it to warm through and brown nicely.

This should take about 1/2 hour.

Serve with a garnish of glazed sweet potatoes.

Caramel from ham is served in a gravy tureen.

Remove all greases from same.

Lowrywrites.com