Virginia Ham and Brandied Peaches Recipe
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Category: |
Category: |
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Virginia Ham |
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Ingredients: |
Ingredients: Virginia ham (10-12 pounds)
2 Tbsp. light brown sugar
1 Tbsp. bread crumbs
1 tsp. ground cloves
3 Tbsp. honey, dry sherry, or sweet-pickle vinegar
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Directions: |
Directions:Prepare cured Virginia ham by scrubbing the ham to remove the coating of seasonings; cover it with water and soak for 24 hours. Place the ham, skin side down, in a pan with enough fresh water to cover; bring to boil, then reduce heat and simmer, covered for 20-25 minutes per pound. When done, skin the ham and trim off excess fat. (If the ham has not been cured, follow instructions on the wrapper to age the ham.)
Preheat oven to 375 degrees. Combine brown sugar, bread crumbs, and cloves and press mixture into the ham. Place the ham in a shallow baking pan and bake at 375 degrees for 15 minutes or until sugar melts. Remove from oven and drizzle honey, sherry, or sweet-pickle vinegar on the ham. Return to the oven for 15 minutes.
Serve with brandied peaches.
Makes 12-15 servings. |
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Brandied Peaches |
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Ingredients: |
Ingredients: 2 cans peach halves
1 cup granulated sugar
1/2 cup brandy, preferably a peach or fruit brandy
3-4 drops almond extract
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Directions: |
Directions:Drain the peaches and reserve 1 cup of the juice. Mix the sugar with the reserved peach juice and boil until reduced to one-half the original quantity. Cool, measure, and stir in an equal amount of brandy, approximately 1/2 cup, and the almond extract. Pour brandy syrup over peaches and serve.
To reserve peaches for future use: pack peaches in a sterilized one-quart glass jar, add the brandy syrup, and seal. |
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Personal
Notes: |
Personal
Notes: Gourmet Club - Dinner in Colonial Williamsburg
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