1 (12 to 14 pound) Virginia ham
3 cups sherry wine
3 bay leaves
2 tablespoons whole cloves
Vinegar
Brown sugar
Prepared mustard
Bread crumbs

Soak ham in water to cover several hours or overnight, depending on how strong the salt and flavor is.

Place ham in large pan; mix sherry, bay leaves and cloves and pour over ham. Cover and bake at 275 degrees F for 20 to 25 minutes per pound, turning periodically. Cool overnight in mixture.

Skin. Make a paste of remaining ingredients (approximately 1 part vinegar, 2 parts sugar, 1 part mustard and 3 parts bread crumbs) and spread over ham. Dot with additional cloves. Bake uncovered at 400 degrees F for about 30 minutes to brown. Slice thinly and serve with Dressing Patties. Serves 25.

Dressing Patties
1 1/2 cups hand-crumbled white bread
3 cups hand-crumbled cornbread
1 teaspoon dry mustard
1/2 teaspoon black pepper
2 tablespoons celery seed
1 medium onion, chopped
1/4 teaspoon cayenne pepper
2 eggs, beaten
1 teaspoon granulated sugar
1/3 cup cider vinegar
2 tablespoons ham fat, melted
1 teaspoon salt
1/2 cup milk
3 tablespoons ham liquid

Grease cookie sheet or miniature muffin tins. Mix together all ingredients. Taste for seasoning, adding more pepper or vinegar as desired. Heat baking pans. If using muffin tins, fill about half full, using about 1 tablespoon of mixture for each muffin. If making patties, use same amount on cookie sheet. Bake in a preheated 400 degrees F oven for 30 minutes. Serve hot preferably, but can use cold.

The patties may be stored in the refrigerator or freezer. Patties are hot and are intended more as a taste enhancer with the ham than as a dressing.

Yields about 4 dozen patties.

Patties are great for a cocktail buffet.