"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Virginia Ham and Brandied Peaches Recipe

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This recipe for Virginia Ham and Brandied Peaches is from In the Kitchen with Nana, 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!

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Category:
 

Virginia Ham


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

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.
 

Brandied Peaches


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

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.

Personal Notes:
Personal Notes:
Gourmet Club - Dinner in Colonial Williamsburg

 

 

 

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