1 (10-12) bone in or semi boneless cooking before eating ham
1 gallon cold water (about)
1/2 cup cider vinegar
1/2 cup firmly packed dark brown sugar
Stuffing
2 medium-size yellow onions, peeled and minced
1 cup minced celery
3 tablespoons bacon drippings or cooking oil
2 cups soft white bread crumbs
1/4 cup cracker crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoon minced parsley
1 cup chopped pecans
2 eggs, lightly beaten
Topping
1 cup firmly packed light brown sugar
1/2 cup soft white bread crumbs
1 1/2 teaspoon powdered powdered mustard
1. Place ham on rack in a very large kettle, add water just to cover, also vinegar and sugar. Cover and simmer 1 1/2 hours.
2. Meanwhile, prepare stuffing: Stir-fry onions and celery in drippings over moderate heat 5-8 minutes until pale golden. Off heat, mix in remaining ingredients. When ham is tender, cool in broth until easy to handle.
3. When ham is tender, cool in broth until easy to handle. Begin preheating oven to 325 F. Lift ham from kettle and place lean side up counter. With a sharp knife, cut down to and along shank bone; remove all bones. Fill cavity with stuffing, skewer shut, and, if you like, tie around with string. Place ham fat side up on a rack in a shallow roasting pan and bake, uncovered, 1 1/4 hours.
4. Mix topping, pat over ham, and bake 15-20 minutes longer. Remove skewers and string, transfer ham to platter, and serve.
