"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tennessee Country Ham Recipe

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This recipe for Tennessee Country Ham, by , is from The Kentucky Reb's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nashville Banner News

Category:
Category:

Ingredients:  
Ingredients:  
1 C. Pickle Juice or 1/2 C. Cider Vinegar
1 Red (hot) Pepper (seeds removed)
1 lemon (quartered)
1 Onion (halved)
2 Bay Leaves

Directions:
Directions:
In the a.m., scrub ham with a stiff brush. Soak all day in cold water. In the evening, remove and put in a very large pot with lid. Pour hot water in til ham is covered. Then add the above items to water.
Put lid on tight and cook til it reaches a rolling boil, then cook for 1 hour. Remove heat source and cover lid with heavy newspapers. Then wrap whole pot in a wool blanket and tie securely to hold heat in til morning.
When ham is cool lift out bone skin the rind and lightly pierce the fat side.
Rub in 2 tsp. prepared mustard. Pat on brown sugar and bread crumbs. Pour 1/2 C. Sherry over top of ham. Insert whole cloves.
Brown in oven or Dutch Oven, slowly and be careful not to burn!
Cool overnight and slice thinly.

Personal Notes:
Personal Notes:
You might have a bit of trouble trying to get your hands on a true Tennessee ham, so a whole ham of any kind will work!
Enjoy hot for dinner or cold for sandwiches.

 

 

 

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