Tennessee Country Ham

1. 1

   Soak ham in 50 pound lard can filled with cold water overnight.

2. 2

   Pour off water; put rack in bottom of lard stand. Place ham in cloth sack; put on rack in can.

3. 3

   Fill with cold water to within 2-inches of the top.

4. 4

   Put top on securely.

5. 5

   Bring to a rolling boil; boil 40 minutes.

6. 6

   Remove from heat.

7. 7

   Place can on a stack of 5 or 6 large magazines.

8. 8

   Wrap can with several layers of newspaper and tie with a string.

9. 9

   Then wrap 2 or 3 quilts or heavy coats to keep heat in.

10. 10

    Let it stay wrapped in a cool place for 24 hours.

11. 11

    Unwrap and remove ham from hot water.

12. 12

    Chill and slice.

* Per serving · 4 servings · Values may vary.

No additional tips available.