From Mrs. C. F. Aked

Soak the ham in several waters, each one acidulated with vinegar. If the ham is very hard and salty 24 hours or more will be required; if not, from 8 to 12 hours will suffice. Lukewarm water will soften it more quickly than cold. Scrub it well and scrape off the rusty, discolored parts, but do not cut the skin if it can be avoided. Put it into the pan with plenty of cold water. Let it come to a boil very slowly, skim it carefully, and simmer very gently until sufficiently cooked. If it is not intended to be kept any length of time it may be left in the water until cool: this will improve the taste of the ham, but will render it less likely to keep. Avoid sticking a fork into it when it is lifted from the pan. Take off the skin and stick cloves thickly over the whole surface; then cover with good dark brown glaze, letting it trickle over the heads of the cloves. Time to boil: For a new ham, 25 minutes to the pound is sufficient; for an old one, counting from the time the water boils, 30 minutes. Add 1/4 of an hour for every pound over 12.