Warm water
10 to 14 lb. country ham
1 tbsp. flour
4 c. water

TOPPING:

Whole cloves
1 c. fresh bread crumbs
1 c. firmly packed brown sugar

To remove salt, soak ham completely covered in warm water overnight. After soaking, wash thoroughly in warm water. Use stiff brush to remove any surface mold. Preheat oven to 325 degrees F. Shake flour in turkey size (19 x 23 1/2) oven cooking bag. Place bag in large roasting pan at least 2 inches deep. Place ham in bag. Add 4 cups water. Close bag with nylon tie; make 6 half inch slits in top. Through a slit in the bag, puncture the thickest part of the ham with a knife and insert a meat thermometer into ham, but not touching bone. Cook 3 1/2 to 4 1/2 hours or until meat thermometer registers 160 degrees. Remove from oven, open bag and remove ham. Discard bag and drippings. Trim skin and fat from ham, leaving a thin layer of fat. Score fat with sharp knife. Stud with whole cloves. Return ham to roasting pan. Combine bread crumbs and sugar. Pat ham generously with crumb mixture. Increase oven temperature to 425 degrees F. Cook ham 5 additional minutes or until topping is golden brown. To serve, slice very thin. Makes 20 - 28 servings.