Glazed Country Ham

1 Cup Sugar. Dark Brown -- Packed 1/2 Cup Port Wine Or Madeira

First get a first-class country ham. NC Johnston county hams are superb. You can get them at the Piggly Wiggly at 5 Points, or better yet, the Country Butcher on US70 just outside Goldsboro.

Soak ham for 24-36 hours. Scrub to reduce mold, if any. Put in very large pot (if you don’t have a ham pot, which is big enough to bath a good-sized child, get the butcher to cut the ham in half and just buy that), fill with apple juice, bring to boil. Cover loosely with foil and cook at the barest simmer (do not boil) for 15 minutes to the pound. The bone will extrude when done.

Let cool in the liquid.

Preheat oven to 350*. Trim the rind and all but 1/4 the fat from the ham, and score the fat in small diamond pattern.

Mix sugar and port to make glaze. Lightly coat the ham with half the glaze and bake uncovered for 15 minutes. Coat again with glaze and bake another 20 minutes.

Slice very very thinly.

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .

Nutr. Assoc. : 0 0 0 0