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1 20-lb sugar-cured Kentucky Ham
8 oz light brown sugar
1/4 box whole cloves

Soak ham in large contianer of cold water for about 24 hours; drain. Scrape off mold; clean with cloth. Return to container; cover with water. Bring to a boil. Reduce heat; cover. Simmer for 2 hours. Remove from heat; do not remove cover. Cover completely with papers to insulate for 12 hours. Remove ham from water. Cut off skin; score ham. Spread brown sugar on top of ham; place whole cloves in scored squares. Place ham in baking pan. Bake in preheated 250-degree oven for 1 hour. Cool.