25 lb HAM SECTIONED CURED
3 lb SUGAR; BROWN, 2 LB
5 tb CLOVES GROUND
1 1/2 qt VINEGAR CIDER

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN

1. SPLIT CASING; PEEL FROM HAM. PLACE HAMS IN PAN.

2. STICK CLOVES INTO HAM, ABOUT 1 INCH APART.

3. COMBINE SUGAR AND VINEGAR; POUR OVER HAMS.

4. INSERT MEAT THERMOMETER INTO CENTER OF HAM.

5. BAKE UNCOVERED 2 TO 2 1/2 HOURS OR UNTIL MEAT THERMOMETER REGISTERS
140 F.

6. LET STAND 20 MINUTES BEFORE SLICING.

NOTE: 1. IN STEP 1, RACKS MAY BE USED.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

L07100

SERVING SIZE: 2 SLICES (

From the
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