1 country ham (like Smithfield)
1 quart cider vinegar
1 cup dark brown sugar
1 sliced, unpeeled orange
several red pepper pods
pinch of allspice
1 teaspoon whole cloves

Choose a true Virginia or Kentucky Style aged, dry smoked ham.

Scrub ham with a stiff brush to clean and remove any discolorations. Cover with cold water and soak for 24 hours. Discard the soaking water. Cover the ham again with water; add remaining ingredients. Cover container and heat to the boiling point, then reduce to lowest setting allowing the ham to steam until done.

Cook 15 minutes per pound or approximately 3 1/2 hours. Remove from heat and let the ham cool in the cooking water.

When the cooker to insulate and allow to stand for 24 hours.

Remove ham from water (being very careful... ham and water will still be hot), cut off skin and excess fat. You can also remove the bone at this point by slicing along the side of the ham nearest to the bone. Remove the 2 bones, and push the ham back into place.

Score the fat in a criss-cross fashion and baste with a mixture of pineapple juice mixed with brown sugar. Insert whole cloves and dot with candied cherries.

Bake in a 350 degree until the glaze begins to darken.

This old recipe is reputed to be the recipe used by Chefs who prepared the annual Derby breakfast for the Kentucky Governor.