1 boned ham
1 lb. brown sugar
1 c. vinegar
1 box pickling spices (if you have access to McCormack's spices, they work well for me)

Place ham in deep kettle, trying to cover it with water. Put in all ingredients. Use lid or tin foil to cover. Bring to boil, turn down to simmer for 1 1/2 hours. Cooking time will be doubled if ham is only half covered with liquid. You will have to turn it and time it for reserve side. Turn off heat and let ham stand in liquid 1 more hour. Chill overnight, slice and serve. Served cold ham has a pleasant sweet and spicy flavor. Caution - not a good recipe for a very salty ham, like Smithfield.