6 to 8 lb Ham

-Rub in salt

-Put in roaster

If it had skin, put skin side up. Put a pint of water in and cover it. Cook it about 450 for about an hour. Make a sauce of about 1/2 cup sugar, a cup of vinegar, hot sauce and Worchester sauce and pour it over the roast turning down the oven to 400. Cook it at least two more hours or until tender - basting it along. Sometimes I take it out of the sauce and brown before I serve it (if it has a skin).

"I got this recipe from a lady that lived down the street from Aunt Ruby, her name was Jessie Hood. She's kin to us as a matter of fact. Jessie and Rudolph Hood. She did the ham and it was the best ham! She would bring it to funerals and it was so big! It would feed people there the whole day. That vinegar made it just a little bit tart." Leah Wood