|The Practical Camp Cook|
|by Fred Bouwman|
This is a book for camp. You won't find recipes for pheasant tarragon or oyster-stuffed goose here; this book is meant to be carried and used.
1 - 10 of 126 for how to cook country ham
Combine potatoes, onion and ham in a lightly ... potatoes. Cover and cook on low 7 to 9 hours. (High ... tartar; drain and proceed with recipe. ENJOY!!!
Soak 24 hours in cold water. Have ham completely covered. Pour ... in oven at 300 degrees and cook 1 more hour, basting with pineapple juice and mustard.
Soak ham in cold water overnight. Preheat oven to 500 degrees. Put ... and cover tightly. Cook 25 minutes. Turn ... OVEN DOOR UNTIL PROCESS IS COMPLETED.
Put in a ... something large enough to cover ham. 1 cup ... the can in an old quilt to hold the heat. Let stand until next morning, approximately 12 hours.
Soak ham overnight. Wash and ... closed. Preheat oven to 500 degrees. Put ham in oven and cook 1 minute per ... overnight. Do not open oven while cooking.
If you find your baked hams over-salty, do this: ... Saw off 2 to 3 inches of ... not glaze. Unglazed it will keep for weeks; with glaze it tends to mold.
Scrub ham and soak in ... oven back on to 500 degrees and ... OPEN OVEN DOOR. Leave ham in overnight, remove next morning. Allow to cool before slicing.
In a large ... Add chopped onions. Cook approximately 2 minutes, to soften. Add carrots ... soft. Add cooked ham. Add salt ... delicious comfort food. Enjoy!
Prepare salad according to package directions. Stir ... and green onion. Serve on a bed of salad greens or lettuce. Garnish with eggs and tomato wedges.
A: Saute in ... B: Then add to onions and simmer ... giblet stock made with 2 cups water and chicken broth, onion. Season cavity of turkey and stuff loosely.
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