| 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 |
tb |
Dry Mustard |
| 1 |
tb |
Celery Seeds |
| 1 |
tb |
Brown Sugar |
| 1 |
ts |
Red Pepper |
| 1 |
|
Onon; chopped fine |
| 2 |
tb |
Vinegar |
INSTRUCTIONS
COOKING LIQUID
STUFFING MIXTURE
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
A Message from our Provider:
“No one has been misunderstood like God”