HONEY BAKED HAM
1 (7 lb) smoked pork shoulder
2 c. sugar
1 c. honey or brown sugar
1 (6 oz) can frozen orange juice
1 tps. whole cloves
Make crisscross slits, 1/2-inch apart, halfway through ham to where knife touches bone.
Place ham in deep bowl and barely cover with water. Stir in sugar. Soak at least 2 days in refrigerator.
Drain ham; place ham in roasting pan lined with enough foil to wrap completely. Pour honey or brown sugar and orange juice all over pork. Stick cloves all over meat. Wrap tightly with foil. Bake at 200° for 6 to 7 hours, unwrapping and basting occasionally with the honey mixture.
Unwrap and bake at 450° about 15 minutes for slightly crisp skin.