1 Virginia ham
2 cups Grandma's Unsulphured Molasses
1 cup Heinz cider vinegar
3 bay leaves
1 teaspoon peppercorns
3 cloves garlic, whole
whole cloves
juice from a large jar of sweet pickles
1/2 lb. (about) Domino dark brown sugar

In a stockpot large enough to cover ham, cover ham with cold water. Add half (1 cup) of the molasses and 1 cup of the vinegar. Allow to stand in a cool place overnight.

The next day, remove ham and pour off water; rinse well.

Cover the ham with fresh cold water and add the remaining 1 cup of molasses, garlic cloves, bay leaves and a few whole cloves.

On high heat, bring to a rolling boil and cover; reduce heat slightly and boil for another 30 minutes. Turn off heat but do not remove cover. Let stand in a cool place overnight.

Remove ham from water. Remove any rind. Using a sharp knife score ham diagonally. Push in whole cloves in an even pattern to decorate and add flavor.

Mix brown sugar with pickle juice adding more sugar until a paste is formed. Spread ham with the brown sugar paste.

Bake in a preheated 300°F degree oven for about 60 minutes or until ham is nicely glazed (depends on size of ham).

Submitted by: CM