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Baked Spiced Ham

Soak the ham over night in cold water; next morning wash and scrape it well; put in a large kettle, cover with cold water and bring slowly to the boil; add one teaspoonful of whole cloves and one teaspoonful of pepper corns tied up in thin muslin, and, unless the ham is a very small one, boil slowly for two hours; take from the water and pull off the skin; put in a pan in a moderate oven and bake for two hours, basting frequently; use a cupful of Madeira or sherry, a little at a time, until it is all used, then baste with the drippings in the pan. Fifteen minutes before taking it from the oven sprinkle thickly with brown sugar and let brown.

Serve hot or cold.