When this recipe was first published, it was reported to be the recipe used by Chefs who prepared the annual Derby breakfast for the Kentucky Governor.


  • 1 country ham
  • 1 qt. vinegar
  • 1 c. brown sugar
  • 1 sliced, unpeeled orange
  • Few red pepper pods
  • Pinch of allspice
  • Several whole cloves


Scrub ham with a stiff brush to clean and remove any mold. cover with cold water and soak for 24 hours. Discard the soak water. Cover the ham again with water; add remaining ingredients. Cover container and heat to boiling point, then reduce to lowest setting allowing the ham to steam until done. Cook 15 minutes per pound or approximately 3 1/2 hours. Remove from heat and let the ham cool in the cooking water. I usually wrap the cooker and let cool 24 hours. Remove ham from water (being very careful. . . ham and water will still be hot), cut off skin and excess fat. You can also remove the bone at this point by slicing along the side of the ham nearest to the bone. Pull the 2 bones out, and press the ham back together. At this point the ham will mold back together nicely. Score the fat and glaze with a mixture of brown sugar and pineapple juice. Dot with whole cloves and cherries. Bake in a 350 degree oven just long enough to darken the glaze and give the ham a nice appearance.

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Submitted 6/13/05.
Source: Personal Collection
Submitted By: I Dunno