Sweet Shredded Ham

This is such good ham.  I once made it for Thanksgiving and we all loved it. My friend and I both prefer this over spiral ham now.  We just had it for Easter dinner and it was delicious!

• 5-7 pound precooked bone-in ham (not a spiral ham, but an unsliced cut ham, preferably bone-in)
• White distilled vinegar (around 1-3 cups)
• Water
• 1 cup brown sugar
• 1 1/2 tablespoons ground dry mustard

1. Place the ham in a large pot and cover with 2 parts water to 1 part vinegar until the ham is covered by at least an inch or two of liquid. Bring to a boil and cook, boiling vigorously, for 2-3 hours, until the meat easily falls off the bone. Liquid will most likely splash out during cooking if your pot is as full as mine so take care that the hot liquid doesn't splash on anyone nearby. Once the water/vinegar came to a rolling boil, I lowered the heat to a bit above medium. It maintained the vigorous boil but didn't splash as much. Do not over-boil, you want the ham to be pulling apart from the bone and be tender.  Larger hams will require closer to 3 hours.
2. After the allotted time, carefully remove the ham from the pot, discarding the liquid, and let it cool until it is easier to remove the meat from the bones. Shred the ham, discarding the fat and bones, and place half in a 9X9-inch baking dish (or a similar size). In a small bowl, stir together the brown sugar and mustard. Sprinkle half of this mixture over the ham. Layer the rest of the ham on top and sprinkle with the remaining sugar/mustard mixture. Cover the dish tightly with foil and bake at 325 degrees for 1 hour.

Recipe Source: Mel's Kitchen Cafe