Country ham is some of the finest eatin' in the world - if it's fixed right. Well, just to help you fix it right, we're giving you basic instructions for preparing the ham and a couple of our favorite recipes for glazes. They aren't hard, but they sure are good!

BAKED COUNTRY HAM RECIPE
SET OVEN AT 325 DEGREES---PLACE HAM, FAT SIDE UP, IN SHALLOW PAN. PUT A SMALL AMOUNT OF WATER IN BOTTOM OF PAN----THEN COVER WITH ALUMINUM FOIL. BAKE 18 TO 19 MINUTES PER POUND. ABOUT A HALF HOUR BEFORE HAM IS DONE, TAKE OUT OF OVEN AND REMOVE FAT DRIPPINGS FROM PAN. THEN REMOVE EXTRA FAT AND SKIN FROM HAM AND PUT ON GLAZE (CHOOSE ONE BELOW). BAKE 30 MINUTES MORE AFTER GLAZE IS ON.

GLAZE #1
1 CUP BROWN SUGAR
1 TEASPOON DRY MUSTARD
2 OR 3 TABLESPOONS OF HAM DRIPPINGS
MIX AND PUT ON HAM. BASTE 2 OR 3 TIMES WHILE BAKING.

GLAZE #2
1 CUP OF BROWN SUGAR
1 CAN OF CRUSHED PINEAPPLE
MIX AND PUT ON HAM AND BAKE HAM A WHILE LONGER.

SLICE AFTER IT HAS COOLED.

COUNTRY-FRIED HAM
CUT HAM SLICES ABOUT ONE-QUARTER INCH THICK AND PLACE IN SKILLET. COOK OVER MODERATE HEAT, TURNING OFTEN UNTIL THE HAM IS BROWN AND THE FAT IS CRISP. IF HAM IS TOO SALTY, FIRST SIMMER BRIEFLY IN WATER WITH COVER. TURN FREQUENTLY-----POUR OFF WATER AND FRY AS DIRECTED. SERVE WITH RED-EYE GRAVY (SEE BELOW), GRITS AND HOT BISCUITS.

RED EYE GRAVY
DRAIN OFF THE EXCESS FAT IN THE PAN AFTER THE HAM IS REMOVED. TO THE DRIPPINGS LEFT IN THE PAN, ADD A LITTLE WATER AND A TABLESPOON OF STRONG COFFEE, IF DESIRED. BRING TO A BOIL AND SERVE HOT.