Title: Country Ham with Brown Sugar Coating
Categories: Pork Meat Main
Yield: 30 Servings
| 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.