Baked Ham and Milk Gravy

Heat oven to 325°.

Peel rest of skin from shank end of ham, score fat generously and place in large open roasting pan.

Pour milk in pan; leave 2 inches to rim empty.

Bake 1 hour at 325°, then lower temperature to 225° and bake for 6 to 7 hours, basting with milk each hour.

When done, remove ham to large platter. Place roaster pan on stove burner, suck up fat with baster bulb and discard.

Prepare flour and water thickening.

Turn on heat for pan and with mixer or whisk, add the bouillon cubes, Kitchen Bouquet and thickening.

Continue stirring while gravy comes to a good simmer.

Continue to cook for 2 to 3 minutes, stir frequently. Lush with biscuits.