Boiled Virginia Ham

• One 13- to 15-pound uncooked Virginia ham

1. Three days before cooking, scrub the ham with a stiff brush under cold running water.
2. When the moldy outer covering has been scrubbed off, rinse the ham well and then place in a large pot.
3. Cover with cold water and set aside in a cool place to soak for 3 days, changing the water daily.
4. When ready to cook, drain the ham and cover with fresh cold water.
5. Cover the pot and bring to a boil.
6. Watch the pot closely, and the minute the water nears a boil, turn down the heat to a bare simmer.
7. Cook the ham for about 5 hours, watching to make sure the water stays at a low simmer.
8. After 4 1/2 hours, check the ham to see if the skin is bubbled and soft.
9. If not, return it to the pot.
10. When the ham is done, cool it in a shallow pan.
11. When cool enough to handle, remove the skin with a sharp knife.
12. Also trim a bit of the fat, but leave a thin coating to keep in the moisture.
13. Cut into very thin slices and serve with freshly baked biscuits spread with butter or mustard, such as honey mustard.

virginia ham

Taken from cooking.nytimes.com/recipes/7798 (may not work)