- 6 pounds ham (cured)
- 1/2 cup cider vinegar
- 1 onion (small, peeled)
- 2 bay leaves
- 6 cloves
- 8 tablespoons brown mustard
- 8 tablespoons brown sugar
- whole cloves
- 6 ounces orange juice (frozen, thawed, optional)
- Put ham in large stock pot and cover with water/cider mixture, add vinegar, 6 cloves, bay leaves and onion.
- Bring to boil and simmer for 15 to 20 minutes per pound until meat begins to pull away from center bone.
- Remove from heat and leave soaking in pot for 2 hours.