1. Prepare ham as label directs, or prepare as follows:
2. Place ham, skin side down, in saucepot large enough to hold the whole ham; add enough
*Or, if you like, ask meatman to cut ham crosswise into 2, 3, or more pieces. Prepare desired amount of ham as above, soaking first, then allowing about 20 minutes per pound simmering time. Wrap uncooked portions of ham tightly with foil or plastic wrap; refrigerate to use up within 1 month. water to cover ham completely. Let ham stand in water at room temperature at least 12 hours or overnight.
3. About 6 hours before serving or early in day, discard water from ham. With vegetable brush, scrub and rinse ham well. In same saucepot, again cover ham with water; over high heat, heat to boiling. Reduce heat to low; cover and simmer about 4 1/2 hours (about 20 minutes per pound) or until the bone on small end of ham (shank bone) pokes out about one inch and feels loose.
4. Remove ham to rack in large open roasting pan; cool ham until easy to handle.
5. Preheat oven to 325°F. With sharp knife, remove skin and trim some fat from ham, leaving about 1/4 inch fat. Brush ham with dark corn syrup. Bake 15 minutes or until glazed. Serve Smithfield ham warm or refrigerate to serve cold later.