1. Place country ham in store-bought lard can, submerge in water.

2. Soak ham 24 hours (change water 3 times).

3. Bring water to boil in lard can. Boil 10 minutes per pound (i.e., 14 pound ham = 2 hours 20 minutes boil time). Quarter 2 large potatoes and place in with the ham to draw out the salt.

4. After boiling, wrap can in blanket and let cool (6 to 10 hours average).

5. De-bone and skin ham (bone should just pull out).

6. Place on browning glaze (a mixture of brown sugar and pineapple juice or juice of your choice). Brown in 350 degree oven for 30 to 45 minutes.