Baked Ham And Milk Gravy

• 16 to 18 lb. smoked ham
• 3 qt. whole milk
• 1 c. flour/water
• 2 to 4 Tbsp. Kitchen Bouquet to taste
• 2 to 4 chicken bouillon cubes to taste

1. Heat oven to 325u0b0.
2. Peel rest of skin from shank end of ham, score fat generously and place in large open roasting pan.
3. Pour milk in pan; leave 2 inches to rim empty.
4. Bake 1 hour at 325u0b0, then lower temperature to 225u0b0 and bake for 6 to 7 hours, basting with milk each hour.
5. When done, remove ham to large platter. Place roaster pan on stove burner, suck up fat with baster bulb and discard.
6. Prepare flour and water thickening.
7. Turn on heat for pan and with mixer or whisk, add the bouillon cubes, Kitchen Bouquet and thickening.
8. Continue stirring while gravy comes to a good simmer.
9. Continue to cook for 2 to 3 minutes, stir frequently. Lush with biscuits.

ham, milk, flour, kitchen, chicken bouillon cubes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792196 (may not work)