Country Ham

1. 1

   Soak ham overnight in lard tin (14 to 15 pounds) with 1 cup Grandma's molasses and 1 cup vinegar.

2. 2

   Next morning, remove ham from lard tin; rinse good and rinse can.

3. 3

   Put ham back in lard tin with rack in bottom so meat won't stick to bottom of it.

4. 4

   Mix 1 cup Grandma's molasses and 1 cup vinegar and pour over ham.

5. 5

   Fill lard tin with water to cover ham, leaving space on top to boil. Put top on lard tin and put on stove.

6. 6

   Put on high heat until it starts to a hard boil.

7. 7

   Start to time for 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.