Smithfield Ham
By: Anonymous
Published: Saturday, February 13, 2010 - 5:19pm

Ingredients




10 pounds Smithfield ham
cup Vinegar
cup Brown sugar
1 cup Apple cider
2 Bay leaves
cup Brown sugar
Whole cloves
1 can Sliced pineapple, syrup reserved
Maraschino cherries

Preparation

1 Using a vessel large enough for the ham to float freely, cover ham with water and soak for 2 hours. Pour off water and scrub ham with a still brush under running water. Cover again with cold water and let soak for 18 to 24 hours, changing the water periodically. Drain off water, rinse off any residue from vessel, and cover with clean water. Then add vinegar, brown sugar, cider, and bay leaves, bring to a boil (it may be necessary to use 2 burners). Lower heat and cook slowly, uncovered, just barely simmering, for about 4-1/2 hours, allowing 25 to 30 minutes per pound. 2 Remove ham from liquid and cool. Slice skin off, leaving a thin layer of fat. Place ham fat side up in a shallow roasting pan. For topping, spread with brown sugar that has been moistened with enough pineapple syrup to make a paste. Stud with whole cloves. Lay pineapple slices across the ham with a cherry in each center. Bake in a preheated 375 oven for about 30 minutes or until brown. This is a deliciously salty ham which should be sliced thinly and served as a second meat. It is a particularly good complement to a turkey dinner. Use leftovers for s