Allow the roux to cook for 1-2 minutes. Whisk in
Put country ham in clean lard can or
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.
For the grits:
Rinse the
oaster or stock pot, soak ham overnight in enough cold water
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.
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.).
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!
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.
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.
Soak ham for 24 hours in cold water.<
Cut gashes in fat to keep ham from curling.
Saute ham in oil in a heavy skillet over low heat 3 to 4 minutes on each side.
Remove the ham from skillet, and keep warm.
Combine coffee and flour; add to pan drippings, stirring constantly, until thickened.
Add paprika.
Serve with ham.
Advance:.
Rinse ham and use a firm
he ham slices
Scrub ham in warm water and soak
sparagus in boiling salted water for 2 minutes and drain.
Heat oven to 425\u00b0F
Sift flour into a large bowl; mix in butter until the mixture has the consistency of cornmeal. Using a wooden spoon, stir in buttermilk to form a dough. Transfer dough to a floured work surface; knead briefly until smooth.
Roll dough into a 1/4\" thick rectangle. Cut dough into twelve 4\"x3\" rectangles; transfer to a baking sheet. Bake until golden brown, about 15-20 minutes. Cool slightly.
To serve, slice biscuits and stuff with ham.
Scrub ham in warm water with a
stiff brush.
Place ham in large pot or pan