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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | vinegar |
| 1 Tasse | sugar |
| 1 | onion sliced |
| 3 | cloves whole |
| 1 | Red Pepper Pod |
| 1/2 Tasse | Black peppercorns whole |
| 2 | eggs beaten |
| 1 Tasse | bread crumbs |
| 1 Esslöffel | mustard dry |
| 1 Esslöffel | Celery seeds |
| 1 Esslöffel | brown sugar |
| 1 Teelöffel | red pepper |
| 1 | Onon; chopped fine |
| 2 Esslöffel | 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 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.
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.
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