Here is a twist on your average ham recipe that seems to show up each year on Easter.  The ham is boiled in a bath of water and vinegar until tender and is almost falling off the bone that it shreds for you.  You place the shredded meat in two layers in a dish sprinkled with a mixture of brown sugar and dry mustard.  It comes out of the oven tender as can be and coated in a  sweet sauce making this ham unbelievably tender and so delicious. It is amazing by itself but put it together with some homemade rolls or biscuits and it is truly life changing.

Ingredients

• 5-7 pound precooked bone-in ham (not a spiral sliced ham)
• White distilled vinegar (around 1-3 cups)
• Water
• 1 cup brown sugar
• 1 1/2 tablespoons ground dry mustard

Directions

Place the ham in a large pot and cover with 2 parts water to 1 part vinegar until the ham is covered by at least an inch or two of liquid. Bring to a boil and cook, boiling vigorously, for 2-3 hours, until the meat easily falls off the bone. Liquid will most likely splash out during cooking if your pot is as full as mine so take care that the hot liquid doesn’t splash on anyone nearby. Once the water/vinegar comes to a rolling boil, lower the heat to a bit above medium. Be prepared that due to the vinegar in the recipe, it is going to smell like vinegar as it boils.

After the allotted time, carefully remove the ham from the pot, discarding the liquid, and let it cool until it is easier to remove the meat from the bones. Shred the ham, discarding the fat and bones, and place half in a 9X9-inch baking dish (or a similar size). In a small bowl, stir together the brown sugar and mustard. Sprinkle half of this mixture over the ham. Layer the rest of the ham on top and sprinkle with the remaining sugar/mustard mixture. Cover the dish tightly with foil and bake at 325 degrees for 1 hour.

Recipe from Mels Kitchen Cafe