Recipe Archives->Pork->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. Printable version: smithfield-ham.txt.
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