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Prep Time: 360 Minutes Cook Time: 20 Minutes |
Ready In: 380 Minutes Servings: 15 |
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The hogs fatten rapidly by foraging in the peanut fields after the crop is harvested. Special care is taken in curing and smoking, resulting in a world-wide reputation. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time. Ingredients:
1 (10 -12 lb) smithfield ham |
2 tablespoons cracker crumbs or 2 tablespoons breadcrumbs, finely crushed |
2 tablespoons brown sugar |
pepper, to taste |
whole cloves |
1/4 cup sherry wine (optional) |
Directions:
1. Soak ham overnight in a cool place, then change water and simmer 4 to 5 hours or until tender.
2. Cool in its own liquid.
3. When cold, remove skin, place fat side up in a roasting pan and make criss-cross gashes in the fat with a sharp knife.
4. Pour sherry over top of ham.
5. Mix cracker crumbs with brown sugar and sprinkle evenly over top of ham; sprinkle lightly with pepper.
6. Stud ham with whole cloves.
7. Bake at 450F for 20 minutes or until brown.
8. Garnish with watercress or parsley, if desired.
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