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Go In the Cellar and Bring Up the Jam
1/4 C OF BRONW SUGAR
1/4 C HONEY
1/4 C SWEET CHILI PASTE
1/4 C CHOPPED CANDIED GINGER
3 TABLESPOONS OF SWEET WINE
1 TABLESPOON OF ONION POWDER
1 TABLESPOON GARLIC POWDER
2 TABLESPOONS OF LEMON JUICE
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1 TO 2 POUNDS OF COUNTRY HAM
2 C BUTTERMILK
SOAK HAM IN BUTTERMILK, OVERNGHT OR FOR 2-3 HOURS, TOWEL DRY AND BAKE FOR 30--45 MINUTES.
WHILE HAM BAKES, MIX BROWN SUGAR, HONEY ,CHILI,GARLIC POWDER, ONION POWDER, LEMON JUICE, AND GINGER BRING TO A SIMMERING BOIL,
AND COVER HAM, AND SEPERATE ON A COOKIE SHEET. ALLOW TO DRY.
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6 RUSSET POTATOES
USING THE BUTTERMILK,
SOAK POTATOES, CUT INTO ONE INCH FRENCHFRIES
FOR ABOUT AN HOUR
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1 CUP OF FLOUR
2 TABLESPOONS OF CAYEENE PEPPER
2 TABLESPOONS OF CELERY SALT
2 TEASPOONS OF PAPRIKA
2 TABLESPOONS OF GARLIC POWDER
2 TABLESPOONS OF ONION POWDER
1 TABLESPOON OF OLDBAY SEASONING
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DREDGE POTAOES IN FLOUR, AND FRY IN OIL
REMOVE WHEN DONE------
SERVE WITH ABOUT ONE CUP OF SAUTEED ONIONS AND THE HAM
GREAT WITH SCRAMBLED EGGS AND TOAST !
Copyright ©
Allan Terry
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