|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 44 for shank end ham cloves
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1. Soak beans ... bay leaf. Remove ham hocks; cut off ... soup. Sprinkle with parsley, if you wish. Note: This freezes well and is handy to have on hand.
Prepare chicken broth. ... prosciutto rind or ham shank. Cover and ... with Parmesan cheese. Ladle soup into bowls. Serve with additional Parmesan cheese.
1. Season the veal shanks with salt and ... and minced garlic cloves. Cook the ... in the Prosciutto ham. 2. Add ... that rises to the surface of the sauce.
Combine all ingredients. ... stirring occasionally. Take ham shank out and remove ... by stirring undiluted evaporated milk into the heated soup slowly.
Soak beans overnight. Drain. Place ham shank in baking pot. ... 1/2 hours until liquid is reduced. Remove ham shank, cut off meat and return meat to beans.
Wash and drain ... quart kettle. Add ham shank, beans, tomato ... tender. Remove ham shank. Remove meat from bone, cut into cubes and return meat to stew.
For special cut fully cooked ham this glaze can ... ham on its side on serving platter. Gently fan slices out from bone. Surround with pineapple wedges.
Cut any skin off of the ham. Insert cloves into the ham, ... vinegar and pour over the ham. Bake the ham 15 minutes per pound, basting it every 15-20 minutes.
Rinse and pick ... combine the peas, ham shank, onion, garlic, ... remove the meat from the bone, cut it into small pieces and return it to the soup pot.
In a 6 ... the beef and ham shank. Simmer, cover, ... refrigerated, lift off fat and reheat soup. Sprinkle with chopped parsley and serve. Makes 4-6 servings.
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