The ham should be at least two years old, cured by the old method of smoking over hardwood, such as hickory, with fruit woods for additional fine flavor. Soak it in cold water, overnight, after scrubbing and washing it well. A brush must be used as the ham is often moldy and flecked with wood ashes. Scrub it again after soaking.

Cover with cold water completely and let it simmer slowly, allowing 20 minutes per pound. In the old days the ham was cooked in a wash boiler or a lard can. We have found that an electric roaster set at about 220 degrees does admirably. The ham must cool in the water in which it has cooked.

Remove the ham. Peel off the fat, carefully. (Save the fat to use over the exposed portions after the ham is sliced as this keeps the flavor better and the ham moist when not at the table.)

Brush the ham with a slightly beaten egg to which has been added about 1 tablespoon of cold water. Sprinkle it with about 2 cups fine bread crumbs, moistened lightly with sherry and flavored with brown sugar

Put in a 425 degree oven and let it remain there until the crumbs brown. The ham must be completely cold before it is sliced. Slice paper thin and serve as desired.