This fresh baked ham recipe from The Scuffletown Cookbook includes directions for three different glazes.

Shirley’s Fresh Baked Ham

• 1 large, fresh ham
• Water

Place fresh ham in a large pot with just enough water to cover the ham. Boil about 25 minutes per pound, or until the meat is a minimum of 145 degrees. (When you pierce the ham with a fork, there should be no blood.) Remove ham from water. Cover the ham with one of the glazes below, and bake at 350° for about 30 to 45 minutes.

Molasses Glaze
Pour about 1 cup molasses in a saucepan. Add cinnamon to taste. As soon as glaze is hot, drip over the ham, and bake.

Cherry or Strawberry Glaze
In a saucepan, heat ½ cup Karo corn syrup and ½ cup strawberry or cherry jelly. Stir. When glaze is hot, drip over the ham, and bake.

The Scuffletown Cookbook can be purchased at the University of North Carolina at Pembroke bookstore, Cyna’s Jewelry in Pembroke, or by contacting Gloria Gates at globird2@bellsouth.net or (336) 578-1188.

Additional recipes from The Scuffletown Cookbook that appeared originally with this one:
Mama’s Christmas Cornbread Dressing
Fried Turnips
Squash Pie
Boss Strong’s Collard Sandwich