Baked Ham

From 1913:

Boil a ham until tender, putting it in with the fat or skin side undermost. When the ham is cooked through it should turn over in the pot. If you can leave it to get cool in the liquor, so much the better. Remove the skin, sprinkle the fat thickly with crumbs, which you have seasoned with pepper, stick cloves in the surface, put the ham in a dripping pan, covered, heat it through, uncover, and brown; or you may heat it through before putting on the crumbs and then leave it in the oven only until these are crisp.