|The Country Ham Book|
|by Elaine J. Harvell|
Good country ham is a delicacy that deserves to be in gourmet company. Dry cured with salt and other natural ingredients and aged to a rich intens...
1 - 10 of 32 for fresh ham
Result Page: 1
Place ham, fat side ... minutes per pound). Baste ham with juice mixture every 30 minutes. Garnish with peach halves and fresh sprigs of parsley. Serves 20.
Combine stuffing ingredients ... desired consistency for gravy. NOTE: Make sure the ham is well tied. Also, this stuffing is very good with leg of lamb.
Wash ham hocks and drop ... Do not allow mixture to stick to bottom of pot. Simmer until peas are tender and meat is done, about 1-1 1/2 hours. Serves 6.
1. Using a ... holes in the ham (without removing any ... there is any mixture left, spread it over the skin of the ham. 4. Bake at 300 degrees for 5 hours.
Make pepper filling ... deep holes in ham with sharp knife. ... use. It is a good flavor base for other dishes. To refrigerate add a little vegetable oil.
Cut ham in 3-inch cubes. ... serving dish. Pour browned butter over macaroni; add grated cheese. Pour sauce and meat over all. Serve hot. 8 to 10 servings.
Score ham. Rub garlic, ... degrees on a meat thermometer. Baste often with pan juices and wine. Serve with gravy or with raisin sauce made with pan juices.
Following ingredients are ... butcher cord. Place ham in shallow pan, ... knife blade in thickest part of meat and if no pink juices escape ham is done.
Place layer of ... of sliced eggs, ham, and remaining ... top. Bake in a 375 degree oven for 20 to 26 minutes or until crumbs are brown. Makes 6 servings.
Place layer of ... layers of eggs, ham, and top ... degrees for 20-25 minutes, until crumbs are golden brown and casserole is heated thoroughly. Serves 6.
Result Page: 1
top of page