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| Vicksburg Stuffed Ham
Categories: Onion, Mustard, Bread Crumb, Celery, Corn, Stuffed, Pork, Easter
COOKING LIQUID
1 cup of Vinegar
1 cup of Sugar
1 Onion, sliced
3 Cloves, whole
1 Red Pepper Pod
1/2 cup of Black Peppercorns; whole
STUFFING MIXTURE
2 Eggs, beaten
1 cup of bread Crumbs
1 tablespoons of dry Mustard
1 tablespoon of Celery Seeds
1 tablespoon of brown sugar
1 teaspoon of Red Pepper
1 Onion, chopped fine
2 tablespoons of Vinegar |
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To cook old ham ("Country Cured"--Smithfield, etc.): Soak in cold water overnight, skin side down. Change water next morning. Put on in cold water to cover, skin side up. Add Cooking liquid as above. Cover and boil for 20 min. per pound. Mix all ingredients. for stuffing and set aside. Remove bone and skin from cooked ham. Put stuffing in place of bone and sprinkle top of ham with sugar. Pour 1/2 c. vinegar in bottom of pan and bake 1 hr. at 325ºF. Serves 15 to 30 depending on size of ham. NOTE: This recipe was originally intended for uncooked country style cured hams. If you wish to save some time, use a good quality fully-cooked ham (NOT a boneless ham). Another tip is when removing the bone, give yourself extra room around the bone for extra stuffing. Source: Carl McCaskey, Alpha-Omega BBS, Springfield, MO (417) 862-5584 : (1:284/31) Posted to MC-Recipe Digest by "Bill Spalding" <billspa@icanect.net> on May 7, 1998
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