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Baked Whole Ham
Fried Cured Ham Slices
Red Eye Gravy
Cheddar & Ham Cheese Ball
Bob's Ham Spread
Angel Biscuits
Bacon Candy
Old Fashioned Molasses Cookies |
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1) Trim off about 1/8" of lean, fat, and skin from the face and sides of ham, or until fresh meat is exposed.
2) Saw off about 2" of the hock, 1" of the butt, and cut off aitch bone.
3) Soak ham in cool water for several hours (2-3)
4) Place ham in an oven cooking bag with one quart of water. Tie bag securely so the water will rise half way up the ham. Do not puncture bag.
5) Place ham on a rack in a shallow uncovered pan with the fat side (skin side) up so the ham will baste itself.
6) Roasting time is 30 minutes per pound of ham at 200 Degrees F. However it is recommended to use a meat thermometer and cook until the internal temperature reaches 155 Degrees.
7) Glaze if desired.
8) Cool before slicing. |
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1) Slice uncooked ham into 3/16" to ¼" Slices.
2) Remove Skin, trim fat, and small sliver of lean. Cut trimmings into 1" pieces and cook on low heat as you would bacon, until crispy, then remove from skillet.
3) Cut lean meat into preferred pieces and cook in the drippings on low heat until the meat starts to firm up. Be careful not to overcook. |
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1) Once ham is done cooking in skillet, remove lean, pour off excess grease.
2) Slightly increase heat until remaining drippings smoke.
3) Pour in equal amounts of water or coffee to match the drippings.
4) Swish around skillet and pour into a bowl. |
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| Ingredients |
Instructions |
1 cup Ground Cooked Ham
1 Bunch Green Onions, Chopped
1 Medium Bell Pepper, Diced Finely
24oz Cream Cheese (3x 8oz Packages), Softened
3 tsp. Worchester Sauce
16oz Cheddar Cheese, Grated |
1) Mix Cream Cheese, Green Onions, Bell Pepper, Ham, and Worchester Sauce thoroughly
2) Blend Cheddar Cheese into mixture to taste
3) Refrigerate until ready to use, Set out a few minutes before serving |
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| Ingredients |
Instructions |
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1/2 lb ground country ham - cooked
1/2 tbsp sugar
1/2 tbsp spicy brown yellow mustard
1/3 cup mayo
1/4 jar India Relish
1/4 cup chopped onion
1/4 cup chopped celery
3 chopped boiled eggs
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1) Mix all ingredients together. Each person's taste varies so use your own judgment.
2) Spread on a fresh biscuit and enjoy. |
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| Ingredients |
Instructions |
4 Cups Flour
1 Cup Buttermilk
1 Cup Warm Water
¾ Cup Shortening
¼ tsp. Baking Soda
2 tsp. Yeast
2 tsp. Sugar |
1) Mix Buttermilk & Baking Soda together
2) Mix sugar, yeast and 1 cup of 103 degrees water in a 16 oz. glass
3) Mix Flour and 3/4 cup of butter flavored Crisco until it crumbles
4) When yeast/sugar mixture rises out of the top of the glass, add it to the flour/shortening, and add the buttermilk/soda. Mix together until smooth, cover with plastic wrap, and let stand until it doubles in size. Roll out on a floured cutting board, flour the top, flatten, and fold each end to the middle, make a ball, and flip over so smooth side is up. Roll out and cut 3/8" thick biscuits. Let rise again then cook at 325 degrees until slightly brown. |
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| Ingredients |
Instructions |
1lb Bacon (Not Thick Cut), Cut into 1 inch strips
¼ Cup Brown Sugar
4oz Chopped Pecans (optional)
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1) Preheat oven to 350 Degrees
2) Dredge Bacon in Brown Sugar until thoroughly coated
3) Crumple aluminum foil to allow for grease drainage and place it on a baking sheet
4) Lay bacon onto foil, be careful not to overlap pieces
5) Top bacon with pecans
6) Bake until crispy
7) Allow to cool and harden before serving |
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| Ingredients |
Instructions |
1 ½ Cups Sugar
2 Eggs, Beaten
1 Cup Shortening (Slightly Melted)
1 Cup Molasses
4 Cups Flour
2 tsp. Cinnamon
1 tsp. Salt
4 tsp. Baking Soda
1 tsp. Ground Ginger
Cinnamon & Sugar Mixture |
1) Preheat oven to 350 degrees
2) Cream Sugar & Shortening
3) Add Eggs & Molasses
4) Sift Flour with Ginger, Salt, and Baking Soda
5) Add flour to sugar mixture
6) Roll dough into balls the size of walnuts
7) Coat dough balls with Cinnamon & Sugar mixture
8) Place on greased cookie sheet, do not flatten
9) Bake for 10 minutes, be careful not to over bake |
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411 W. Lytle Street • Murfreesboro, TN 37130 • (615) 893-9712 • info@thehamery.com
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