Sorghum-Glazed Country Ham

If using an older ham, scrub mold off with a food-grade scrub brush (such as a vegetable brush), under running water. Not removing the hock from the ham makes for a nicer presentation, but if desired, use a hack saw to remove the hock so that the ham fits more easily into the pot (this can also be done by your butcher). To soak a hock-on ham, a large clean cooler is an ideal soaking vessel.

1. Place ham in stockpot and cover with water. Soak ham, changing water at least daily, to release salt and rehydrate ham, about 36 hours for hams aged 6 to 12 months and 3 days for hams aged over a year.
2. Bring large kettle of water to boil. Adjust oven rack to lowest position and heat oven to 325 degrees. Drain ham; discard soaking water. Cover bottom of roasting pan with large piece of aluminum foil (foil should be long enough to form tent over ham). Arrange carrots and celery in even layer over foil, tucking onion chunks and thyme in between. Set ham over vegetable bed, fat side up. Place pan in oven. Pour boiling water halfway up pan sides; pull foil around ham, forming loose tent. Bake until thickest part of ham registers 125 to 130 degrees, 2-1⁄2 to 3 hours.
3. Remove pan from oven (cool ham slightly, if necessary). Carefully remove skin with knife, leaving 1⁄4-inch layer of fat. Score diamond pattern into fat, if desired, then brush with sorghum. Remove vegetables and cooking liquid from roasting pan, return ham to pan; bake until temperature registers 145 to 150 degrees (depending on desired crispness), 30 minutes to 1 hour longer. Transfer to a carving board. Cool slightly; carve into thin slices and serve.