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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hams (Hints if not pre-cooked)* Recipe

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This recipe for Hams (Hints if not pre-cooked)* is from The Licate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Virginia, Smithfield, Tennessee, Kentucky Hams
Directions:
Directions:
These hams should be scrubbed very well with a stiff brush before cooking. Scrape off any mold with a knife (mold is perfectly normal but should be removed before cooking).

Soak ham overnight in large kettle. Cover with water and a lid.

Next day, drain and cover with fresh water. Cover and slowly bring to a boil. Reduce heat and simmer at least 4-5 hours or until tender. Remove from pan. Drain well.

With a long knife, cut away rind and all but one inch of fat.

Bake at 325º and follow "cook before roasting chart."
Personal Notes:
Personal Notes:
Follow roasting times for pre-cooked ham?

Thought this would be fun just to see the work cooking a ham once entailed. - Dee

 

 

 

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