1 1/2 lb. cured ham or 1 ham hock
2 c. dried apples
2 tbsp. brown sugar

Wash dried apples, cover with water and soak overnight.

In the morning, cover ham with cold water and cook slowly for 3 hours. Add apples and water in which they were soaked. Add brown sugar and cook 1 hour more.

KNEPP (OR DUMPLINGS):

2 c. flour
3 1/2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
2 tbsp. butter
1/3 to 1/2 c. milk

Sift together the dry ingredients. Stir in the beaten egg and melted butter. Add milk to make a batter stiff enough to drop from a spoon.

Drop batter by spoonsful into ham and apples. Cover pan tightly and cook dumplings 10 to 12 minutes. Do not lift cover until ready to serve. This is a Pennsylvania Dutch recipe. 8 servings.