Wash ham thoroughly. Place ham in large kettle or lard can, cover completely with cold water, soak ham for 24 hours. Drain off water. Put back in lard can and cover again with cold water. Add 1 cup apple juice and 1 1/2 cup brown sugar. Bring to a boil, reduce heat and simmer. DO NOT BOIL.

Simmer ham 20 minutes per pound. Average 14-15 pounds, 3 1/2 to 4 hours. Let ham cool in liquid, usually overnight. After ham is cool, drain and lift out of can.

After cool enough to handle, remove skin and twist out bone, plus blade bones. Wrap tightly in clear wrap and place in refrigerator or score. Glaze and bake for 20 minutes.