Soak old hams in water overnight before boiling. Remove hock; scrub ham thoroughly with stiff brush and warm water, if molded. Place ham, skin side up, in deep oven roaster. Add water to within two inches of top of pan and add about a cup of sorghum, honey or brown sugar. Cook slowly (about 325 degrees) so that ham will simmer but not boil. Cook approximately 20 minutes per pound of ham. Remove skin and allow to cool in liquid in which it was cooked. After ham is cool, remove from liquid and cover with paste made of brown sugar moistened with vinegar. Stick with cloves. Place under broiler or in hot oven until sugar is melted. Serve hot or cold.

The ham slices should be sliced to desired thickness. Do not trim any excess fat from the slices until after frying. Place slices in skillet turning lean part of ham away from the hottest part of the skillet. Add just a little water. Fry slowly for 4 to 8 minutes. Turn slices frequently. For obtaining milder flavor, cook ham slowly in frying pan with equal parts of carbonated beverage and water. Use enough liquid to cover the bottom of the pan as using too much will cause the ham to burn. Apple juice can also be used.