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Wash 16 or 20 pound Country ham and scrape off any mold. Soak in cold water overnight. Drain. Saw off ends so ham will fit into large pressure canner. Place in canner. Cover with cold water, let come to a hard boil, boil 30-40 minutes depending on size of ham.

While boiling, put lid on canner without pet cock. Remove from heat, put pet cock on cooker, wrap cooker in newspaper and quilt to keep heat in. Let set overnight, next morning remove ham from cooker. Remove skin from ham. Wrap in wax paper and newspaper. Place in refrigerator. May be sliced and eaten cold or sliced and heated in skillet if desired.

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