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Print this Recipe    Smithfield Ham

Smithfield Ham

Soak 10- to 12-pound ham for 12 hours, then boil, cooking very slowly
for 4-5 hours, until tender. Cool in its own essence. When cold remove
the skin and make crisscross gashes in the top of the ham with a sharp
knife. Sprinkle on top of ham 2 Tbsp. of cracker dust, 2 Tbsp. of brown
sugar and sprinkle lightly with pepper. Stick the ham all over with
whole cloves. A wineglass of sherry sprinkled over the top will greatly
improve the flavor. Bake at 450 degrees F for 20 minutes until brown.
Garnish with watercress and parsley.

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