Ozark Baked Hickory Smoked Ham

Wash and wipe ham, but while still damp rub in a mixture of:

1 ts. black pepper 1 ts. salt ½ ts. red pepper ½ ts. garlic salt

Rub well over the entire surface of the meat. Slash the fat side of the ham, which should be turned up, several times so the fat and the seasoning can drain down into the meat. Baste the meat every twenty miinutes with the following glaze:

1 C. brown sugar ½ c. apple juice ½ ts. ground cloves ½ ts. salt

Let come to a boil, then apply with brush or soft cloth swab. Bake ham in a slow oven, allowing 15 minutes per pound for hams 12 lbs. or over, 18 minutes per pound for hams under 12 lbs.

Pinkley-Call, 1950

Your Ozark Baked Hickory Smoked Ham is ready. Happy cooking!