Bit
10-06-2004, 06:18 PM
Weigh ham before soaking
Soak old ham covered in water overnight with 1 cup brown sugar and 1 cup vinegar.
Scrub ham thoroughly with stiff brush and warm water.
If ham is too large for pressure cooker, remove hock. This may be used for beans or greens.
Place country ham in pressure cooker/canner and fill 1/3 to 1/2 full of water. Seal top and bring to a boil.
Let pressure escape for 7 minutes, then bring pressure to 12 pounds for 10 minutes per pound.
Remove from stove and wrap cooker in old blankets and let stand overnight.
(You can debone it now, while it is still warm)
Remove skin, score and cover with paste made of brown sugar moistened with vinegar.
Bake at 250 degrees 1 minute for each 5 pounds.
Soak old ham covered in water overnight with 1 cup brown sugar and 1 cup vinegar.
Scrub ham thoroughly with stiff brush and warm water.
If ham is too large for pressure cooker, remove hock. This may be used for beans or greens.
Place country ham in pressure cooker/canner and fill 1/3 to 1/2 full of water. Seal top and bring to a boil.
Let pressure escape for 7 minutes, then bring pressure to 12 pounds for 10 minutes per pound.
Remove from stove and wrap cooker in old blankets and let stand overnight.
(You can debone it now, while it is still warm)
Remove skin, score and cover with paste made of brown sugar moistened with vinegar.
Bake at 250 degrees 1 minute for each 5 pounds.