Note: The original recipe calls for a 1:2 ratio of vinegar to water. I have made it that way and it was amazing, but this time I used 4 cups of vinegar and then added water until the ham was covered by about an inch of liquid, which was 20 cups, so a 1:5 ratio. The ham was still just as amazing. So start with a one to two ratio, and if, like me you run out of vinegar, or have a huge pot, it will work just fine if you need to add more water! Also, make sure to use a bone in cut of ham, and not a spiral cut ham, as that would turn out really dry using this method.