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Many families choose Ham over Turkey, or as in our family we served both. Here is our recipe passed down over the years. It is unknown where we picked up using Sorghum, but my aunt says it may have come from Grandpa. He was a cook while serving in WWI, and his befriending an Army buddy named Clyde who came from Kentucky, also a cook, and a friend that served with him in the Philippines, they stayed in touch with one another for years, and exchange recipes. They said they planned to open a restaurant whose name is abbreviated "SOS"....LOL
Old Fashioned Home baked Country Ham

1 Country Ham, 15-20 pounds
2 Cups Dark Sorghum Molasses
1 Cup Vinegar (Apple Cider)

1) Scrub country ham with stiff brush.
2) Put ham in large pot, or if you are lucky enough to have one, place in a lard stand (large metal container that held lard, an old country shortening used long ago; usually holding 25 pounds) and cover with cold water.
3) Add 1 cup molasses and vinegar.
Allow to soak overnight.
4) Next day, remove ham from water, rinse well and cover with fresh water and the remaining 1 cup of molasses. Cover, place over high heat. Allow to come to a rolling boil and boil for 30 minutes. Remove lard stand from heat. Do Not remove lid!
5) Cover pot or lard stand with newspapers and blankets and allow to stand overnight.
Remove from water. You can make a glaze from brown sugar, fruit juice and plain flour.
Coat ham and bake (probably at 350; the recipe doesn't specify) till brown.

From Alton Brown I learned that the best thing to soak a ham is in a cooler. There is even a nifty little drain so you don't have to try to pick the thing up to pour the water out.

I place mine next to the sink with the little spout sticking over the edge into the sink. So easy, just flip it open and presto!