Place ham in a broiler skin side down and cover with water. Simmer for 20 minutes per pound keeping ham covered by adding hot water as needed. Allow ham to cool in cooking water. Remove skin carefully to avoid tearing fat. Cover with a layer of brown sugar and bake long enough to get a rich brown color.
To fry ham, cut 1/4-inch thick slices from ham as is. Trim off rind (but not fat) and smoke-blackened edges. Stand against side of skillet, fat edge down. Cook over moderate heat until fat has rendered out and turned golden brown.
Lay slice down to fry slightly on both sides.
Note: Ham should be soaked overnight for milder flavor; discard soaking water and cook in fresh water.
Recipe taken from: Southern Living The Southern Hospitality Cookbook by Winifred Green Cheney.