Vicksburg Stuffed Ham
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Easter, Pork & ham | 15 | Servings | |
INGREDIENTS
| 1 | c | Vinegar |
| 1 | c | Sugar |
| 1 | Onion, sliced | |
| 3 | Cloves, whole | |
| 1 | Red Pepper Pod | |
| 1/2 | c | Black Peppercorns, whole |
| 2 | Eggs, beaten | |
| 1 | c | Bread Crumbs |
| 1 | T | Dry Mustard |
| 1 | T | Celery Seeds |
| 1 | T | Brown Sugar |
| 1 | t | Red Pepper |
| 1 | Onon, chopped fine | |
| 2 | T | Vinegar |
INSTRUCTIONS
To cook old ham ("Country Cured"--Smithfield, etc.): Soak in cold
water overnight, skin side down. Change water next morning. Put on in
cold water to cover, skin side up. Add Cooking liquid as above. Cover
and boil for 20 min. per pound. Mix all ingreds. for stuffing and set
aside. Remove bone and skin from cooked ham. Put stuffing in place of
bone and sprinkle top of ham with sugar. Pour 1/2 c. vinegar in bottom
of pan and bake 1 hr. at 325 F. Serves 15 to 30 depending on size of
ham. NOTE: This recipe was originally intended for uncooked country
style cured hams. If you wish to save some time, use a good quality
fully-cooked ham (NOT a boneless ham). Another tip is when removing
the bone, give yourself extra room around the bone for extra stuffing.
Source: Carl McCaskey, Alpha-Omega BBS, Springfield, MO (417) 862-5584
: (1:284/31) Posted to MC-Recipe Digest by "Bill Spalding"
<billspa@icanect.net> on May 7, 1998
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 109
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 24.8mg
Sodium: 78.4mg
Potassium: 87.1mg
Carbohydrates: 22.2g
Fiber: 1.2g
Sugar: 15g
Protein: 2.3g