|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 10 for whiskey ham
To serve 12 ... degrees. Place the ham fat side up ... 1/4 cup of whiskey, and pat ... oranges I prefer pineapple slices and Maraschino cherries (with stems).
Cut shrimp into ... half cooked. Add whiskey and flame. Add ... top of the ham. Lay shrimp ... Serve cool with assorted leaf lettuce and tomato vinaigrette.
Preheat oven to 325 degrees. Place the ham, fat side ... cup of the whiskey. Then, combine ... sugar has melted and formed a brilliant glaze. Serves 12-14.
Lay the ham on top of ... golden brown. Brown all sides. Remove and drain on paper towels. Sprinkle with cheese. Serve immediately with Whiskey Butter Sauce.
Preheat oven to ... Sprinkle on the whiskey and vermouth. Knead ... x 1/4-inch. Alternate ham and cheese slices. ... Place on greased sheet. Bake 1 hour.
Preheat the oven to 325 degrees. Place the ham fat side up ... cup of the whiskey. Then combine ... 12 to 14. This glaze can be used on any kind of ham.
Preheat oven to 350 degrees. Combine ham, pork, crumbs, 1 tablespoon Jack Daniel's whiskey, water, egg, ... meatballs in sauce. Makes 20 to 25 meatballs.
Combine and spread on the ham after it is skinned and continue to baste during the last 1/2 hour of cooking.
Put 1/2 of sauce over scored ham, bake 1/2 hour at 350 degrees. Then put on rest of sauce and bake 1/2 hour longer.
Soak venison in marinade for 4 hours. In large pan, roast in oven at 350 degrees, turning as needed until done.
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