Rural Lifestyle

Life in Rural America

Tag: pork chops

Meat Recipes Part 3

BOILED HAM

When preparing to cook a ham, scrape, wash and trim it carefully. Place ham in a large cook pot or boiler, partly cover with cold water, let come to a boil, then move back on range where the water will merely simmer, just bubble gently around the edge of the boiler.

A medium sized ham should be tender in five or six hours. When a fork stuck into the ham comes out readily, the ham is cooked. Take from the boiler and skin carefully, removing all the discolored portions of the smoked end, stick 2 dozen whole cloves into the thick fat, and sprinkle a couple tablespoonfuls of brown sugar and fine bread crumbs over top.

Place in a very hot oven a short time, until the fat turns a golden brown. Watch carefully to see that it does not scorch.

When cold, slice thin and serve.

SLICED HAM

When about to fry a slice of uncooked ham, do young housewives know how very much it improves the flavor of the ham if it is allowed to stand for ten or fifteen minutes in a platter containing a large teaspoonful of sugar and a little cold water? Turn several times, then wipe quite dry with a clean cloth and fry in a pan containing a little hot drippings and a very little butter (one-half teaspoonful) just enough to prevent its sticking to the pan.

Do not fry as quickly as beefsteak.

After a slice of ham has been cut from a whole ham, if lard be spread over the end of ham from which the slice has been cut, it will prevent the cut place from becoming mouldy.

Grilling on Memorial day weekend

Memorial Day CookoutMemorial day is the day we should take a little time out of our busy schedules to thank those that served this great nation. If it were not for those that are willing to lay down their lives, the rest of us would not have the freedoms we enjoy in our everyday lives.

What are you cooking for Memorial Day?

My wife and I started thursday evening when we put the ribs in a marinate. A slab of pork ribs were cut up into sections with 3 ribs each.

Saturday morning the pit was fired up with oak wood.

The pit was given about an hour to heat up, then the ribs were put on.

2 1/2 hours later the pork chops and chicken legs were put on.

About an hour before everything was supposed to come off the pit, the boudin, sausage and hot dogs for the kids were put on the grill.

Kevin Felts © 2008 - 2018