Put the ham in a bucket of tepid water, and let it stand all night. In the morning put it into a pot of cold water and allow it to come to a simmer - not boiling; and let it stew thus for 5 hours. When it has boiled until tender, take it from the fire, and let it cool in the water in which it has been boiled.

Take off the skin, and rub the ham with bread-crumbs and sugar. At intervals sprinkle spots of black pepper; and in the center of each spot stick a whole clove. Then let it brown in the oven.