Baked Virginia Ham

Scrub ham with brush and clean well.

Soak ham in water more than 12 hours, skin side up so salt will drop to bottom, being sure to use enough to cover ham well.

Drain water off; then cover with fresh water and simmer twenty minutes per pound, turning ham during cooking.

Let cool in same water.

Skin ham and rub over with dry mustard and brown sugar, and thin layer of toasted bread crumbs.

Add paprika and whole cloves every square inch.

Bake in 325° oven for 30 minutes, basting every 5 minutes with 1 quart of ginger ale.