Beefy Mushroom Cube Steak

• 2 to 3 lb. cube steak
• flour
• 3 cans Campbell's beefy mushroom soup

1. Wash well cured ham in hot water, scrubbing well to remove pepper, etc. with stiff brush. Rinse well and place ham in deep pan.
2. Completely cover with cold water.
3. Soak at least 24 hours, changing water at least four or five times during soaking period to remove salt.
4. Place ham in large kettle, completely covering with cold water.
5. Bring to a boil, lower heat and boil gently for 30 minutes per pound.
6. When time is up, test with a fork.
7. If tender, remove from water and place cut side down on baking sheet. Remove skin and trim fat.
8. Remove any loose bone.
9. Score fat on top of ham, being sure to cut down in fat but not the lean portion.
10. Place whole cloves in decorative pattern completely covering scored top.
11. Sift brown sugar over the top and place in 400u0b0 oven until sugar melts.
12. Place on platter and cool completely before slicing.

cube steak, flour, campbells beefy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002760 (may not work)