Soak a salt-cured ham overnight in water and 1 cup vinegar covered pan.
Drain.
Cover with hot water.
Add another 1 cup vinegar; simmer until parboiled.
Drain and rinse.
Again, place ham in hot water; cover and add 2 bay leaves, 3 tablespoons sugar and strip of lemon peel with chopped onions.
Gently simmer until tender (about 3 hours).
Mix 1 cup brown sugar and 1 teaspoon dry mustard.
Pat mixture on ham and stud a few cloves.
Bake at 350\u00b0 for 1 hour.
Soak ham in cold water in the refrigerator 6 hours or overnight (if country ham is not available, use a commercially cured ham that is not fully cooked, if possible and don't soak). Drain; pat dry.
Remove any rind or excess fat.
Cut edges at 1-inch intervals about 1/8-inch deep.
Cut into 6 pieces.
Brush a 12-inch skillet with bacon drippings or cooking oil.
Heat over medium heat.
Add meat; fry about 12 to 15 minutes per side or until crispy, reducing heat to medium-low, if necessary, to keep the meat from burning.
Grind cured ham and fresh pork together.
Beat eggs and add with milk to ground meat.
Mix thoroughly.
Add remaining ingredients and mix well. Pat into loaf.
Bake about 1 1/2 hours in 325\u00b0 oven.
Have cured ham and fresh pork ground together.
In large bowl, to ground meat, add crackers and mix.
Add eggs and salt; mix.
Add milk until mixture will absorb no more.
Shape into loaf.
Put in roasting pan; pour water around loaf to about 1/2-inch.
Cover. Bake 3 hours at 325\u00b0 to 350\u00b0.
Check about halfway through. May need to add water.
ome fat for flavor.
CURED HAM ONLY: (If using leftover
This is the gazpacho recipe but it is usually eaten
o 350\u00b0F. Place the ham in a roasting pan and
egrees F. Remove skin from ham, and trim fat to 1
Place the ham in a large pot and
*I just get a cured ham from the grocery; it never weighs 20 pounds and I don't know how old it is.
low cooker crock. Place the ham flat side down into the
Preheat oven to 325\u00b0.
Remove ham from refrigerator 1 hour before cooking to bring to room temperature.
Put ham in a roasting pan and place on a rack.
Using a knife, score fat on top in a diamond pattern.
Mix remaining ingredients in a bowl.
Brush about 3/4 of honey mixture on ham with a pastry brush.
Bake 2 hours, basting with remaining mixture and pan drippings every 45 minutes.
Remove from oven and serve warm or at room temperature.
Cover the ham with water in a stockpot.
Boil cured ham hocks until tender.
Remove ham hocks from boiler.
Add collard greens to liquid in boiler.
Put ham hocks on top of greens.
Then put bacon drippings in and bring to a boil. Simmer on low heat until tender.
Add a pinch of salt and chopped onion.
eparate pan, dry-fry the cured ham until crispy (or do it
Use large pot.
Place frozen beans from freezer in pot.
After peeling onion, cut in several pieces and place in pot.
Open can of round potatoes and place in pot.
Add the country cured ham.
Pour water in pot.
Cook on medium to medium-high for approximately 1 hour.
Watch closely and check to see if salt is needed.
Some salt will come from ham.
ven and top with the ham, mushrooms, tomatoes, arugula and parmesan
You can toast the bread if you like.
Butter the bread and set aside.
Scramble the eggs with salt and pepper until just done. Eggs should not be dry.
Divide eggs over bread slices.
Top with ham.
Sprinkle with dill to serve.
nd garlic.
Cut the cured ham into small squares and add
Soak pinto beans overnight in crock-pot.
Rinse one to two times with tap water.
Thoroughly cover beans with tap water.
Add cured ham slices.
Salt and pepper to taste.
Cook on low setting for twelve hours.