If the ham has been hung for a long time and is very dry and salt, soak for 24 hr., changing the water as necessary. For most hams about 12 hr. soaking is sufficient. Clean and trim off the rusty parts. Put into a saucepan with sufficient cold water to cover and simmer gently until tender, allowing 30 min. per lb. When cooked, remove the ham and strip off the skin. Sprinkle the ham with a mixture of equal quantities of raspings and brown sugar. If to be eaten cold, after removing skin, put the ham back into the water until cold to keep it juicy. Before serving sprinkle on the raspings and sugar, or glaze, if preferred.