Soak country ham overnight in water. Remove ham, pat dry with paper towel. Place in roasting pan skin side up. Add 4 cups water or pineapple juice, Coca Coca or 7 UP or any liquid you desire. Place pan in COLD oven. Heat to 400 degrees again. After temperature reaches 400 degrees for 20 minutes, cut off oven and leave roaster in for 3 hours. (NEVER OPEN OVEN DOOR.) After the 3 hours run the oven up to 400 degrees again an leave another 20 minutes. Cut oven off and leave 8 hours or overnight.

The ham is ready to cut. This is a similar method to cooking in lard can and wrapping with paper and quilts.

TRY COUNTRY HAM IN MICROWAVE:

Cook large amounts of country ham. Cool. Place appropriate portions in freezer zip lock bags and freeze. Remove and open bag about 1 inch. Place in microwave on medium for 1 to 2 minutes. Ready to serve and tastes like freshly cooked.

Also place cooked ham between cooked biscuits and go through the same procedure as above.

COUNTRY HAM STIR FRY:

2 tbsp. oil
1 lg. purple onion, sliced
2 zucchini squash, sliced
1 yellow squash, sliced
3/4 c. purple cabbage, sliced
8 oz. country ham, cut in sm. strips
1 med. red or green bell pepper, sliced
2 stems celery, cut on bias
8 oz. fresh mushrooms, sliced T shape
20 sugar or snow pea pods, stringed

Preheat Wok to 375 degrees or use silverstone skillet, add oil. Add ham and stir until fat becomes transparent. Push ham strips up sides of Wok. Add the thickest vegetables first, saute' until shiny one at a time, cooking until crisp; tender. After all is done, mix together add seasoning of your choice. DON'T SALT. Place Wok on table and serve hot over rice if you choose.