1 (13- 14) pound Broadbent’s Uncooked Country Ham
2 cups cider vinegar
2 cups apple juice
1 ½ cups fine, soft breadcrumbs
1-cup dark brown sugar
2 tablespoons pepper
Directions: Scrub ham in warm water with a stiff brush, and rinse well. Place ham in large aluminum stockpot. Cover with water; add vinegar, and let stand 24 hours. Drain ham, and rinse; return to stockpot. Add water to cover, apple juice and regular sugar. Bring to boil; reduce heat, and simmer, uncovered for 2 hours or until meat thermometer registers 140 degrees, adding hot water as needed to keep ham covered. Remove from heat and let stand 2 hours. Drain ham; trim skin, leaving a thin layer of fat. Stir together breadcrumbs, brown sugar, pepper and press over ham. Cool completely.
Cut ham into very thin slices, reserving any breadcrumb mixture that detaches, serve ham and breadcrumbs mixture in biscuits.