Meat Loaf

1. 1

   Allow 25 minutes per pound for ham weighing 10 to 12 pounds or 20 minutes per pound for a larger one.

2. 2

   Cover ham with cold water and soak for 12 hours in 2 different waters to which has been added 1 cup vinegar for each gallon of water.

3. 3

   Remove and rinse in cold water.

4. 4

   Place in large pot or roaster on top of stove.

5. 5

   Pour over ham 1 gallon water, 1 cup black molasses and 1 cup vinegar. Cover and allow to come to a rolling boil, then lower heat and let simmer slowly until skin can be easily removed (about 2 hours). Remove ham from solution; remove skin and puncture at intervals with an ice pick and insert very small slivers of garlic.

6. 6

   Score fat in diamonds; dot with cloves and place in a preheated oven at 300u00b0 for remaining cooking time, basting every 20 minutes with the juices that come from the ham.

7. 7

   Add water to pan as needed.

8. 8

   Allow to cool for a while before slicing.

No nutritional information available.

No additional tips available.