1 Granulated sugar, for sprinkling (amount to taste)
1 Fine cracker crumbs or dry bread crumbs, for sprinkling (amount to taste)
1 Whole cloves, for studding
Instructions
1. Soak the ham in cold water for several hours or overnight to draw out excess salt. Drain and discard the soaking water.
2. Wash the ham thoroughly under cold running water. Trim away any discolored or damaged skin near the end of the bone.
3. Place the ham in a large kettle or stockpot. Cover completely with fresh cold water. Bring to a boil over high heat, then reduce heat to maintain a gentle, slow simmer (approximately 180-190°F / 82-88°C). Skim any foam that rises to the surface during the first few minutes (technique: skimming — removing impurities to clarify the cooking liquid).
4. Simmer slowly until tender throughout. As a general guideline for a whole bone-in ham, allow approximately 20-25 minutes per pound (per 450 g). A 10-lb (4.5 kg) ham will require roughly 3.5-4 hours. The ham is done when a thin skewer or carving fork inserted into the thickest part meets no resistance, and an instant-read thermometer inserted near the bone (without touching bone) reads 160°F (71°C). Consult a cooking-time table for your specific ham size.
5. Remove the kettle from the heat and allow the ham to rest and partially cool in its cooking liquid, approximately 30-45 minutes. This resting period allows juices to redistribute.
6. Lift the ham from the water and place on a rack set in a roasting pan. While the ham is still warm, peel away and discard the outer skin, leaving as much fat intact as possible.
7. Heat the oven to 300°F (150°C).
8. Sprinkle the exposed fat surface evenly with granulated sugar, then with fine cracker crumbs or dry bread crumbs, pressing gently to adhere. Stud the surface with whole cloves spaced approximately one-half inch (1.25 cm) apart in a regular pattern.
9. Roast in the 300°F (150°C) oven for 1 hour (55-65 minutes), until the sugar and crumbs form a dry, golden-brown crust and the surface feels firm to a light press. An instant-read thermometer should read at least 160°F (71°C) at the center.
10. Remove from the oven and allow to cool completely to room temperature, then refrigerate. Serve cold, sliced as thinly as possible.
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