1 salt cured ham

Place ham in lard can. Cover with water. Bring to a hard boil with lid on can. Boil for 20 minutes. Pour off water.

Pour 5 quarts ginger ale and enough water to cover ham. Replace lid on can and bring to a hard boil, let boil for 20 minutes. Do not pour off liquid. Cover can with at least 9 layers of newspaper, tape paper on can. Cover with old blankets, rugs, or anything heavy. Keep wrapped for at least 14 hours. May leave longer. Drain liquid and remove ham.

Rub inside and out with a mixture of wine and brown sugar. Tie ham together and string like a rolled roast and bake at 350 degrees for 20 to 25 minutes or until glazed.