Vicksburg Stuffed Ham



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  • Cooking Time: N/A

Vicksburg Stuffed Ham

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

STUFFING MIXTURE
2 Eggs; beaten
1 c Bread Crumbs
1 tb Dry Mustard
1 tb Celery Seeds
1 tb Brown Sugar
1 ts Red Pepper
1 Onon; chopped fine
2 tb Vinegar

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 ingreds. 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 325
F.

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.

Ingredients:

-------------------------------COOKING LIQUID-------------------------------
1 c Vinegar
1 c Sugar
1 Onion; sliced
3 Cloves; whole
1 Red Pepper Pod
1/2 c Black Peppercorns; whole

Serves:

15 Servings 		 
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