Country Ham
1 country (dry-cured) ham, hock cut off and saved
1 liter Dr. Pepper, or similar soda pop
1 cup sweet pickle juice, optional
Unwrap ham and scrub off any surface mold. Place ham in cooler and cover with clean water and keep it in a cool. Change water twice daily for two days, turning ham each time.
Preheat oven to 400�F. Place ham in large, disposable turkey-roasting pan and add enough Dr. Pepper to come about halfway up side of ham. Add pickle juice, if desired. Tent completely with aluminum foil.
Cook 1/2 hour; reduce heat to 325�F. and cook another 1 1/2 hours. Turn ham over, insert oven-safe thermometer and cook another 1 1/2 hours, until deepest part of ham hits 140�F. Let rest 1/2 hour, then slice paper-thin.
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