A Recipe for
Mom's Peppered Ham
Do vegetarians eat animal crackers? |
| Author Unknown |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
This Recipe for Mom's Peppered Ham is one of thousands in the Recipes-to-go Meat Cookbook.
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If you enjoy this Mom's Peppered Ham Recipe - you should enjoy the recipe collections you can find on the websites below:
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
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This is a recipe for Mom's Peppered Ham from the recipe cookbook of Recipes-to-go (Meat)
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Food Tip |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
A gourmet who thinks of calories is like a tart who looks at her watch. |
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Food Tip |
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
Place raw ham shank in big pot of water. Heat to boiling, reduce and
simmer until done, about one hour (consult cooking chart per weight).
Cool. De-skin, remove fat and bone. In the process, you will cut off
some of the lesser-quality meat; will have 2-4 chunks of meat.
(Save scraps and strain fat off top of water; the meat and pot liquor
is great for cooking black beans.)
Put whole peppercorns and water in blender; grind until pureed, till
you have about 1/4 cup. Coat all sides of the ham chunks (not ends).
Put in 300 - 325 degree oven to dry. Chill and slice as thinly as
possible.
Serves: 1
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