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Country Ham With Brown Sugar Coating

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: COUNTRY HAM WITH BROWN SUGAR COATING
 Categories: Pork, Meats, Main dish
      Yield: 30 Servings
 
     12 lb UNCOOKED COUNTRY HAM
     64 oz BOTTLE, APPLE JUICE
      2 ts GROUND CLOVES
    2/3 c  PACKED BROWN SUGAR
  2 1/2 tb DRY SHERRY               *
 
  *       RED WINE OR CIDER VINEGAR CAN BE USED INSTEAD OF SHERRY.
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  ~------------- ~-- PLACE HAM IN A LARGE CONTAINER. COVER WITH WATER
  AND SOAK 24 HOURS. POUR OFF WATER. SCRUB HAM IN WARM WATER, WITH A
  STIFF BRUSH, THEN RINSE WELL. PLACE HAM IN A LARGE COOKING PAN AND
  ADD APPLE JUICE. ADD ENOUGH HOT WATER TO COVER HAM. BRING TO A BOIL;
  COVER AND REDUCE HEAT. SIMMER 2 HOURS OR UNTIL MEAT THERMOMETER READS
  142 DEG F. (DO NOT LET THERMOMETER TOUCH BONE OR FAT. LET HAM COOL IN
  DRIPPINGS FOR 3 HOURS. COVER AND REFRIGERATE AT LEAST 8 HOURS. TRIM
  SKIN FROM HAM AND PLACE FAT SIDE UP ON A RACK IN A SHALLOW BAKING
  PAN. SPRINKLE FAT WITH GROUND CLOVES. COMBINE BROWN SUGAR AND SHERRY;
  BRUSH OVER HAM. BAKE AT 425 DEG F. FOR 10 TO 15 MINUTES OR UNTIL
  COATING IS GOLDEN AND CRUSTY ( HAM WILL STILL BE COOL ). SLICE THINLY
  TO SERVE.
 
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