From our table to yours - trusted and tried - these recipes have been in our family for many years. 


General Cooking of the Ham:

Wash ham thoroughly in warm water, scrubbing with brush or cloth. It might be necessary to trim off worst mold. Then soak at least twelve hours in enough cold water to cover ham.

If cooked on top of stove, place in enough cold water to cover ham. Cover kettle, let come to a boil, then simmer, allowing 25 minutes per pound.

If baked in oven, fill roaster about half full of water, place ham in roaster, bake in 300 degree oven for twenty-five minutes per pound.

When done, remove skin while warm. For glaze, dot back of ham with cloves and sprinkle with brown sugar and brown in 375 degree oven for about ten minutes.

For fried ham, the slices should not be over ¼ inches thick and fry slowly until edge is browned, turning from time to time to cook evenly.

Sauce for your ham biscuits -

Mix a tablespoon of Worcestershire Sauce, 2 tablespoons of melted butter (prefer salted), and 3 tablespoons of Dijon mustard. Spread as desired on biscuits before adding ham.
 
Grandma’s Ham Salad -

Grind up the cooked ham until all is finely chopped. Add finely chopped sweet pickles (probably about 1/2 cup). Add 1/2 cup of mayonnaise (although sometimes I have to add more depending on how much ham I have). Then I season with salt, pepper, and even sugar as desired.
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Red Eye Gravy -

Fry up a piece of ham in a skillet and set the ham aside. Add boiling black coffee to the skillet and stir. Best served with homemade biscuits or bread.
 
Beans and Fat Back -

Grandma always started with either yellow-eyed beans, pintos, or flat green beans (though you can use any beans you want). Add salt and pepper to taste, some beef or chicken broth (whatever you have - usually about half a can), 2 tablespoons of sugar and Etzler County Bacon cut up in small 1/2 inch pieces. Cook in a crockpot or on the stove. Usually takes overnight in the crockpot and a couple hours on the stove. Best beans ever!
Ham Dip -

After preparing a ham there are usually a bunch of little ham pieces still in the pot once you get the large slices out. So what do you do? Make ham dip!

Combine the small ham pieces with a block of cream cheese, pepper to taste, and a tsp of Worcestershire Sauce. Roll it into a ball and serve with crackers as an appetizer!