I know the suffering and pain which sickness entails. I admit the misery and wretchedness which it often brings in its train. But I cannot regard it as an unmixed evil. I see in it a wise permission of God. I see in it a useful provision to check the ravages of sin and the devil among men’s souls. If man had never sinned I should have been at a loss to discern the benefit of sickness. But since sin is in the world, I can see that sickness is a good. It is a blessing quite as much as a curse. It is a rough schoolmaster, I grant. But it is a real friend to man’s soul.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
		Norway	1	Servings

INGREDIENTS

3	lb	Fresh ham, with rind
1	ts	Salt
1/2	ts	Black pepper
1/4	c	Flour
2	tb	Butter
1/4	c	Red wine
1/2	ts	Mustard
4	c	Cooked sauerkraut
6		Apples, quartered and cooked
18		Cooked prunes

INSTRUCTIONS

from: The Wonderful World of cooking
Score rind of ham or slash in 1 inch squares, being careful not to cut
through. Rub with salt and pepper. Bake at 450 Degs for 1 hour. Remove
rind. Return ham to oven. Reduce heat to 325 deg. and cook for 50- 60
minutes. (Bake ham to internal temperture of 185 deg. on meat thermometer,
basting periodically with water.) Remove ham, keep warm. Reserve drippings.
Brown flour in butter. Strain reserved drippings. Skim off and discard fat.
Measure 1 3/4 cups drippings. Add drippings to butter-flour mixture. Cook
stirring, untill thickened. Add wine and mustard. Reheat. Serve gravy over
ham. Serve sauerkruat separately. Garnish ham with apples and prunes.
serves 6
Posted to Recipe Archive - 08 Sep 96
submitted by: LeiG@aol.com

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