Country Ham

• 1 10 to 12 lb uncooked country ham
• 2 c cider vinegar
• 2 c apple juice
• 1 c sugar
• 1 1/2 c fine, dry or soft bread crumbs
• 1 c firmly packed dark brown sugar
• 2 Tbsp pepper

1. Scrub ham in warm water with a stiff brush and rinse.
2. Place ham in a large stockpot.
3. Cover with water.
4. Add vinegar and let stand 24 hours.
5. Drain ham and rinse, return to stockpot.
6. Add water to cover and add apple juice and sugar.
7. Bring to a boil. Reduce heat and simmer, uncovered for 2 hours or until meat thermometer registers 140 degrees.
8. Add hot water as needed to cover ham.
9. Remove from heat and let stand 2 hours.
10. Drain ham, trim skin, leaving a thin layer of fat.
11. Stir together bread crumbs, brown sugar and pepper, press over ham.
12. Cool completely. Cut ham into thin slices, reserving any breadcrumbs mixture that detaches.
13. Serve ham and breadcrumbs mixture in biscuits.
14. Yield: 30 servings.

country ham, cider vinegar, apple juice, sugar, bread crumbs, brown sugar, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=39701 (may not work)