Soak ham for 24 hours in cold
Scrub ham in warm water and soak
Soak ham overnight in cold water to
Do not soak ham! First remove the hock, then
Saw off the hock end of the ham so that it will fit into a covered roasting pan.
Save
the
hock
to
use for seasoning vegetables.
Place the ham in
the
roasting pan and cover with water.
Bring to a boil.
Cover.
Remove
from the heat and let stand for several hours.
n cold water.
Scrub ham with a stiff brush and
Soak whole ham overnight in cool water.
The next day, cut off hock end.
Place in a deep pan and fill halfway up with warm water. Cook in 300\u00b0 oven allowing 20 minutes to the pound.
Remove skin while hot; make a mixture using 1/2 cup cornmeal and 1/2 cup brown sugar.
Pat all over top of ham.
Run back into a 450\u00b0 oven and brown top of ham.
You may garnish ham with fruit if you prefer, but I like it plain and sliced thin and served on biscuits.
Bake ham for 2 hours in foil.
Mix sugar and honey; baste ham. Top with pineapple slices.
Cook 2 hours or until done.
Place sliced ham in pan.
Pour pineapple juice over it and sprinkle with brown sugar (amount of brown sugar depends upon how sweet you want the ham to taste).
Bake for 2 hours at 325\u00b0. Cover for the first hour.
Break ham bone into 2 or 3 pieces.
Place in large soup kettle.
Add water; simmer for 30 minutes.
Remove bones; remove meat from bones.
Chop meat; return to broth.
Add carrot, celery and onion; simmer for 30 minutes.
Add remaining vegetables. Simmer for 1 to 1 1/2 hours.
Add macaroni; season with salt and pepper.
Step 1:
Soak in cold water with 1 cup sugar and 1 cup vinegar for 8 to 24 hours.
Make sure ham is covered.
op with a slice of country ham. Spread 1 tablespoon of the
Put country ham in clean lard can or
In a cast iron skillet, add ham pieces and warm over medium low heat.
Stirring when the ham starts to release its juices.
Be sure that the the ham renders off enough fat to use 3 tbl.
Remove ham and add brown sugar. Scraping up all the charred bits off the bottom of the skillet.
Turn up heat to medium. Add strong coffee, bring to a boil until gravy thickens.
Place country ham pieces atop bottom of biscuit, spoon gravy over, top biscuit. And enjoy!
Place a 3 x 3 square of country ham on bottom of greased casserole dish.
Place 1 chicken breast on top of ham.
Place 1 slice of bacon on top of chicken.
Combine sour cream and cream of mushroom soup.
Spoon around edges of ham and chicken and in between also.
Bake at 325\u00b0 for 1 hour, uncovered.\tServes 6 to 8. This makes a very good casserole for company.
Brush tops of rolls with melted butter; heat rolls according to package directions.
Meanwhile, brown country ham slices in a large skillet over med-high heat 1-2 minutes on each side.
Remove from heat, reserving drippings in skillet.
Cut ham into serving-size pieces and keep warm.
Combine marmalade, mustard, and brown sugar in skillet; cook 1-2 minutes or until melted and smooth; remove from heat.
Split rolls, and spread evenly with orange mustard mixture.
Stuff rolls with ham; serve warm or at room temperature.
Put country ham in a 9
x 13-inch baking dish and add 3/4 to 1 can of Coke and brown sugar.
Bake at 350\u00b0 for 1 to 1 1/2 hours.
Mix all together to make a stiff dough. Oops! First chop country ham in food processor. To make dough, hands work best. Roll into 1 1/2-inch balls. Place on cookie sheet. Bake at 325\u00b0 for 25 minutes.
Bring coffee to a boil.
Add rice and cook per directions.
In large frying pan, heat bacon grease on medium and add diced country ham and cook until light brown in color.
Add onions and cook until the onions are transparent.
Then fold in cooked \"coffee rice.\" Heat thoroughly, stirring occasionally.
Serve hot.
Makes 6 to 8 servings.
Preheat oven to 350 degrees.
Combine cream cheese, sour cream, country ham, onion and garlic powder, place in a baking dish.
Saute butter, pecans and Worcestershire sauce and sprinkle over baking dish.
Refrigerate until serving time.
Bake for 20 minutes.
Serve hot with crackers or raw vegetables (also good served cold.).