Brown Sugar Baked Ham - vinegar

Method

• In a large pot place the ham and cover it with the vinegar/water solution (see note) until the ham has about an inch of liquid over it.
• Cover and bring to a boil over high heat.
• Turn the heat down to medium so it isnt splashing everywhere and allow to boil for 2 to 2 1/2 hours, or until the meat is tender and falling off the bone.
• My ham was 4 kg.
• I boiled it for 2 1/2 hours which was perfect and all the meat came off the bone easily.
• Take the ham from the pot and pull the meat off of the bone, shredding it with two forks, and discarding the fat and bones.
• It should shred very easily.
• Layer half the shredded meat in a large baking dish.
• In a small bowl, stir together the brown sugar, dry mustard and orange juice.
• Drizzle half of this mixture over the shredded ham.
• Layer the other half of the meat on top of this and drizzle with the rest of the brown sugar mixture.
• Tightly cover the pan with aluminum foil.
• At this point you can refrigerate the ham until youre ready to bake it, up to a couple of days ahead of time.
• Preheat the oven to 325 F. Bake the ham for one hour and enjoy!
• Source: Adapted from Mels Kitchen Cafe.
• Note: The original recipe calls for a 1:2 ratio of vinegar to water.
• I have made it that way and it was amazing, but this time I used 4 cups of vinegar and then added water until the ham was covered by about an inch of liquid, which was 20 cups, so a 1:5 ratio.
• The ham was still just as amazing.
• So start with a one to two ratio, and if, like me you run out of vinegar, or have a huge pot, it will work just fine if you need to add more water!
• Also, make sure to use a bone in cut of ham, and not a spiral cut ham, as that would turn out really dry using this method.