MAIN COURSE DISHES/ COUNTRY HAM
BY BETTY LOCKE
Directions for cooking Country Ham
from Berryville, Virginia
Soak ham overnight in water.
Saw off two inches of hock, just
below knuckle joint.
Wash ham in warm water to remove
mold and pepper.
Place ham in boiler and cover with
water. Bring to a boil and cook very
slowly until the flat bone at bottom of
ham leaves meat. This will be about
twenty minutes to the pound, plus
twenty minutes.
Remove ham from boiler and skin
at once.
Spread a thin coat of brown sugar
over the fat or top of ham; stick with
whole cloves and place in a moderate
oven and bake until browned.
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| Charles and Willa Belle Enders |
Note: Use the hock to season green beans, kale, white beans, bean soup. If you are not going to use it right away, place in freezer bag and freeze.
Use this country ham with Betty's Angel Flake Biscuits, previously posted under the Bread Section and enjoy a Virginia Tradition!
Tommy Ricketts has experimented cooking country ham by placing the soaked country ham in a "cooking bag." Just follow the directions provided with the cooking bags for country ham.
Tommy Ricketts has experimented cooking country ham by placing the soaked country ham in a "cooking bag." Just follow the directions provided with the cooking bags for country ham.
