Add water and country ham to an 8-quart Dutch oven.

Place over medium high heat and bring to a boil. Reduce heat and simmer 1 1/2 - 2 hours or until meat is tender.

Wash greens thoroughly. Drain.

Pick through greens - remove and discard stems and cut any discolored spots from greens.

Chop greens.

Wash thoroughly again. Drain.

Peel turnip roots. Cut in half.

Add greens, roots and sugar to Dutch oven. Bring back to a boil. Reduce heat. Cover and simmer 45 - 60 minutes or until greens and roots are tender.

Spoon out to a serving bowl. Add just enough cooking water to cover.

Serve hot.