|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 125 for from ham drippings
Bake a whole ham according to directions ... done, remove pan from oven. Remove the drippings from the pan. ... cherries in the center for special occasions.
In a small ... and butter or drippings from ham; cook another ... ale. Spoon over rolled slices of baked or pan-fried ham. Makes about 1 1/2 cups sauce.
After frying ham, remove from skillet, leaving drippings. With heat ... boil a little longer. Serve hot. Fro more gravy, add more water and cook longer.
In large saucepan, ... of the bacon drippings (reserve excess to ... celery, mushrooms, garlic, ham, cabbage and ... cream or yogurt. Excess can be frozen.
After frying ham in skillet, remove ... coffee. Boil for 1 minute. Cured ham makes better gravy than fully cooked ham. Serve with eggs and hot biscuits.
Bring ham drippings, coffee or water and sugar to a boil. Serve gravy alongside fried country ham, or over hot grits.
Cook beans in ... on low. Add ham or other seasoning meat to beans. In meat drippings, saut onions, ... cooking. Cook until done. Serve over rice and serve.
Saute celery, onion, and garlic in bacon grease in large Dutch oven until tender. Add water and remaining ingredients, except rice. Bring to boil. ...
Place meat in pot, cover and boil for 1 hour. Add collard greens thoroughly cleansed and washed. Bring to boil and cook until tender; 1 hour. Serve ...
Soak beans overnight. ... pot put water, ham bone, ham hock, ... in the bacon drippings. When onion ... (This eliminates bitterness from greens.) Cover the ... and greens are done.
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