The heart of a true Christian longs for that blessed day when he will see his Master face-to-face and go out no more. He longs to have done with sinning and repenting, and believing, and to begin that endless life when he shall see as he has been seen, and sin no more. He has found it sweet to live by faith, and he feels it will be sweeter still to live by sight. He has found it pleasant to hear of Christ, and talk of Christ, and read of Christ. How much more pleasant will it be to see Christ with his own eyes, and never to leave Him anymore!

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats	Kentucky	Meats, Kooknet, Cyberealm	1	Ham

INGREDIENTS

1		Ham
1	qt	Cider
1/4	c	Brown Sugar
		Black Pepper
		Corn Meal
		Brown Sugar

INSTRUCTIONS

It is the custom in some parts of the U.S. to hang hams, after special
processing, for several years, after which time, of course, they develop a
heavy exterior mold.
To prepare one of these old hams, soak it in cold water to cover for 24 to
36 hours.  Then scrub it well, using a brush and yellow soap, if necessary,
to remove the mold.  Rinse thoroughly and place in a kettle of simmering
water, skin side down.  Allow 20 minutes to the pound until the meat
reaches an internal heat of 150&deg;.  Add to the water before last 1/4 of
cooking time:  cider and 1/4 cup of brown sugar.
Drain when the cooking time has elapsed.  Remove the skin while the ham is
still warm, being careful not to tear the fat.  Trim the fat partially.
Dust the ham with a mixture of black pepper, corn meal, and brown sugar.
Put in a 425&deg; oven long enough to glaze it.  If you want more of a baked
quality allow the ham to reach an internal heat of 160&deg; to 165&deg;. Serve hot
or cold.  Be sure to slice very, very thin.
SOURCE: The Joy Of Cooking Cookbook 1973
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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