Country Ham
  • 1 big country ham-- 15 to 17 lb
  • 1 med onion 
  • 12 black peppercorns 
  • 6 allspice berries 
  • 1 bay leaf 
  • 1 apple 
  • 1 C apple cider 
  • 1 C bourbon
  • cloves

Glaze
  • 1/4 C maple syrup 
  • 1/4 C brown sugar 
  • 2 T dry mustard 
  • 1/4 C bourbon
  1. unwrap the ham and give it a good scrub with running water only-- No Soap!
  2. soak ham in cold water overnight changing the water 3 times
  3. change the water once more and add everything else to the pot
  4. quarter onion and stud with cloves
  5. bring the water to a boil and reduce to a simmer, there should be only an occasional bubble
  6. simmer for 15 to 20 minutes per pound, internal temperature should be about 160
  7. remove the ham and allow to cool until warm
  8. remove the skin and most of the fat
  9. score the meat and stud with cloves
  10. coat with glaze
  11. place in 350 oven for 1 hour
  12. allow to cool completely
  13. slice and serve
To carve the ham 
  • slice a thin slices off the narrow side to make a carving base
  • stand the ham on the flat spot
  • carve a thin slice near the shank to the bone
  • make another slice to remove a small wedge near the shank
  • carve slices straight down to the bone working back up the ham