Cover the ham with water and soak overnight.

Scrub the skin side well. From the other side cut away every bit of fat that shows a touch of yellow and the dry surfaces of the lean. Saw off 2 to 3 inches of the hock so that a large bone and a smaller one show on the end.

Put the ham skin-side down into a large roaster with cover and add as much water as you can conveniently handle. The ham should be at least half-covered - covered if you are able to lift the whole thing around. Simmer the ham in oven or on the stove until the small bone in the hock will wiggle around, about 20 minutes to the pound. Drain as best you can or lift out when cool enough to handle.

While it is still warm, remove the skin, score the fat, pat over it some brown sugar moistened with vinegar or cider, and run it under the broiler to glaze. But if you plan to keep the ham in the refrigerator for a long time and use gradually, do not glaze. Unglazed it will keep for weeks; with glaze it tends to mold.