Instructions: Soak ham in marinade, covered, overnight. Drain. Reserve marinade. Put ham, rind up, on a roaster rack. Do not cover or add water. If ham is at room temperature, allow 30 minutes per pound at 325 degrees, 10 minutes more per pound if refrigerated. Baste frequently with marinade. Meat is done when interior thermometer reads 175 degrees. About 30 minutes before the ham is done, remove rind, score fat, and stud with cloves. Dribble on molasses and dust with brown sugar and cinnamon. Return to 450 degree oven for 15 minutes. Allow glaze to set for 20 minutes before carving.

Comments: Wild pig can be smoked just as fresh domestic hams can be. Again, Mortons curing aids and instructions are recommended.

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