1 (14 pound) country ham
1 cup cheap vinegar
1 quart molasses or sorghum
1 cup powdered instant dry coffee
6 or 7 dozen whole cloves

Place the ham, skin side down, in a cooking utensil large enough so that you can completely cover the ham with water. Add the water and then add remaining ingredients. Bring to a boil, and then simmer 20 minutes to a pound. After cooking, allow the ham to cool overnight in the utensil and the liquid used in cooking.

When completely cool, remove from liquid, place on a section of newspaper, skin side down, and refrigerate for at least 24 hours. Trim most of the skin and fat from the ham, and it is ready to eat.