1 (12 lb.) uncooked country ham
2 c. chopped fresh parsley
1 lg. onion, minced
1 lb. onion, minced
1 lb. bacon, cooked & crumbled
1 c. soft bread crumbs, toasted
1 egg, beaten
3 tbsp. prepared mustard
3 tbsp. brown sugar
2 tbsp. dried whole thyme
1 tsp. celery seeds
1 tsp. red pepper
1 tsp. pepper

Place ham in a large container. Cover with water, and let soak 24 hours. Pour off water. Scrub ham in warm water with a stiff brush, and rinse well.

Place ham in a large cooking container, and cover with hot water. Bring to a boil; cover, reduce heat, and simmer 2 hours or until meat thermometer registers 142 degrees. (Make sure thermometer does not touch fat or bone.) Drain ham, and let cool. Trim skin from ham. Cut slits into ham in a diamond pattern, cutting 1 1/2 inches deep and 1 1/2 inches apart.

Combine remaining ingredients; stir well. Stuff mixture into slits. Place ham in a roasting pan, and bake, uncovered, at 325 degrees for 1 hour or until browned. Yield: 30 servings.