1
ham about 8 to 10 pounds
1 cup Karo Syrup, Blue Label
1 tablespoon pickle spice
Cloves
Dry bread crumbs
More Karo
Scrub the ham with cold water containing a little baking soda, rinse in cold
water and place in a kettle with the Karo and pickle spice. Cover with boiling
water and simmer until tender - about four hours. Let stand in the water two
hours. Part off the skin, brush with Karo, sprinkle thickly with the crumbs and
dot with the cloves at even intervals. Bake one and one half hours in at
300F-350F , basting frequently
Nothing
puzzles me more than the time and space; and yet nothing troubles me less.