countryham

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

unwrap the ham and give it a good scrub with running water only-- No Soap! soak ham in cold water overnight changing the water 3 times change the water once more and add everything else to the pot quarter onion and stud with cloves bring the water to a boil and reduce to a simmer, there should be only an occasional bubble simmer for 15 to 20 minutes per pound, internal temperature should be about 160 remove the ham and allow to cool until warm remove the skin and most of the fat score the meat and stud with cloves coat with glaze place in 350 oven for 1 hour allow to cool completely 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