Pork

Remove ham from skillet, pour excess fat from skillet, add coffee or water to skillet and stir, bring to boil, serve over ham or biscuits.

Our cured and smoked chops are fully cooked. You may heat them through by putting on the grill. You can bake them in the oven. Sprinkle brown sugar on the top and bake 325 degrees for 15 minutes per pound.

We strongly recommend the use of a meat thermometer.

Once you have tasted home-made mustard it will have an established place in your refrigerator. EXCELLENT on Country Ham Sandwiches or mild cured ham. Slice ham into desired number of 3/4 inch steaks. Score edge to keep slices from curling. Bar-b-que on grill 5 minutes, turn, spread with sweet mustard and bar-b-que another 5 minutes.

Home-made Sweet Mustard
1 cup vinegar
3 oz. mustard
2 eggs slightly beated
1 cup sugar
Pinch salt

Combine vinegar and mustard, let stand overnight. (Be careful about blending so it does not get lumpy.) Mix remaining ingredients, dissolve sugar. Add vinegar mixture, bring to boil. Boil until mixture coats spoon. 5-10 minutes. Keeps well in refrigerator.

We strongly recommend the use of a meat thermometer.

Easy to serve, as ham is already sliced before company arrives.
Slice ham end to end and tie back together tightly or wrap in foil, leaving top open; try to keep the slices compact as posible. Bake 10 minutes per lb at 325. The last 30 minutes baste with Bourbon glaze.

We strongly recommend the use of a meat thermometer.

1 14-16 lb. Smoked Bone-In mild cured ham
3/4 cup Bourbon
2 cups brown sugar
3/4 cup whole cloves

Place ham fat side up on rack in open roasting pan. Do not cover and do not add water. Bake in a slow oven (325) 16-18 minutes per pound (time for chilled ham taken right from refrigerator) or until internal temperature of 160.

Last 30 minutes of baking remove ham, score fat in diamond shapes. Raise oven heat to 400, with pastry brush paint ham on all sides with 1/2 cup of Bourbon. Combine sugar and mustard and 1/4 cup Bourbon. Pat mixture firmly into the scored fat. Stud fat with whole cloves. Baste lightly with drippings from pan and bake for 15-20 minutes – until sugar has formed brilliant glaze. EXCELLENT on boneless ham.

We strongly recommend the use of a meat thermometer.

Slice ham about 3/8 inch thick.
Slash fat to keep from curling when browning sides.
Brown ham slice in a liffle grease quickly on both sides. Do not overcook. Overcooking will make the ham tough and dry.
Add coffee or water to cover the bottom of skillet 1/4 inch or more. COVER, simmer on top of stove or place in a moderate over for 20-30 minutes.
Save this coffee or water after cooking to use for red eye gravy.

We strongly recommend the use of a meat thermometer.

Country Ham…For real eating try this.
We recommend the following methods for preparing your whole country ham for cooking:
1. Carefully clean the ham and remove any mold that may have formed by scrubbing with a stiff brush under warm tap water
2. Remove the hock and save for soup seasoning. This is not nexessary but your ham will fit into a cooking utensil easier.

Prepare the ham for cooking as stated above. Place the ham on a large piece of tin foil in a roasting pan. Add a quart of water. 1/2 cup wine vinegar, 2 cups brown sugar, close the foil over the ham and place cover on roaster. Bake in a slow oven at 325, approximately 20 minutes per tender. The ham should simmer, not boil. Allow the ham to cool in the roaster with the wrapping excess fat. Spread with your favorite ham topping and brown sufar and place in the oven at 400, until sugar is bubble and crust forms.

We strongly recommend the use of a meat thermometer.