Directions:
Wash and scrub ham in warm water, soak over night. Drain and put on to boil with cold water enough to cover; boil slowly 4 to 5 hours or until tender. Cool in water in which it was boiled; remove skin carefully; cover with 1 cup brown sugar, 1 cup flour and 1/2 teaspoon pepper; add 2 cups cold water; bake in very hot oven 45 to 60 minutes; baste often. When brown on both sides add 1 cup cider or 1/2 cup vinegar and thicken gravy with 2 tablespoons flour.