Instructions: * RED WINE OR CIDER VINEGAR CAN BE USED INSTEAD OF SHERRY.

PLACE HAM IN A LARGE CONTAINER. COVER WITH WATER AND SOAK 24 HOURS. POUR OFF WATER. SCRUB HAM IN WARM WATER, WITH A STIFF BRUSH, THEN RINSE WELL.

PLACE HAM IN A LARGE COOKING PAN AND ADD APPLE JUICE. ADD ENOUGH HOT WATER TO COVER HAM. BRING TO A BOIL; COVER AND REDUCE HEAT. SIMMER 2 HOURS OR UNTIL MEAT THERMOMETER READS 142 DEG F. (DO NOT LET THERMOMETER TOUCH BONE OR FAT. LET HAM COOL IN DRIPPINGS FOR 3 HOURS. COVER AND REFRIGERATE AT LEAST 8 HOURS. TRIM SKIN FROM HAM AND PLACE FAT SIDE UP ON A RACK IN A SHALLOW BAKING PAN. SPRINKLE FAT WITH GROUND CLOVES. COMBINE BROWN SUGAR AND SHERRY; BRUSH OVER HAM. BAKE AT 425 DEG F. FOR 10 TO 15 MINUTES OR UNTIL COATING IS GOLDEN AND CRUSTY ( HAM WILL STILL BE COOL ). SLICE THINLY TO SERVE.

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