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Baked Aged Ham

Ready In: 885 Minutes

Prep Time: 15 Minutes

Cook Time: 270 Minutes

Serves 4

Scrub the ham well with a stiff brush, place it in a large kettle and cover with cold water. Soak overnight and if possible a little longer - about 18 hours altogether.
Then drain off the water and add fresh water to cover. Put it on the stove and heat just until it simmers; do not let it boil. Simmer gently for 3-1/2 hours. Turn off the heat ands let the ham stand in the broth until it cools.
Remove and pat dry with a paper towel and, using a sharp knife or kitchen scissors, cut off the rind. Place the ham in a roasting pan, fat side up. Score the fat, if you wish, cutting it in long, diagonal slashes in one direction and then crossing these cuts with diagonal slashes in the opposite direction. This makes a diamond pattern in the fat. Push whole cloves into the fat at the corners of the diamond patterns.
Mix 1 cup of brown sugar with 2 teaspoons of dry mustard and moisten with a little of the ham fat from the roasting pan. Spread this mixture over the top of the ham and return it to the oven. (I suggest you use as little sugar as possible, for a fine aged ham needs no additional flavor). Place in a 300°F oven and glaze slowly, giving the ham a chance to heat through. This will take about 3/4 of an hour to 1 hour.