Tennessee Country Ham - cooking recipe

Ingredients

1 (18 to 20 lb.) country cured ham or a small Clifty Farm ham

Preparation

Soak ham in 50 pound lard can filled with cold water overnight.
Pour off water; put rack in bottom of lard stand. Place ham in cloth sack; put on rack in can.
Fill with cold water to within 2-inches of the top.
Put top on securely.
Bring to a rolling boil; boil 40 minutes.
Remove from heat.
Place can on a stack of 5 or 6 large magazines.
Wrap can with several layers of newspaper and tie with a string.
Then wrap 2 or 3 quilts or heavy coats to keep heat in.
Let it stay wrapped in a cool place for 24 hours.
Unwrap and remove ham from hot water.
Chill and slice.