I am from south Carolina and ham is not country if it is not salty. mike -----Original Message----- From: Gary Ray via Cookinginthedark [mailto:[email protected]] Sent: Monday, April 23, 2018 2:43 PM To: [email protected] Cc: Gary Ray <[email protected]> Subject: Re: [CnD] Country Ham
Gary Ray from Asheville, NC here. Where I grew up, "country ham" is generally accepted to be salt cured ham. So I changed the name of this recipe to suit my part of the country. This appears to be a good recipe no matter how you define "country" when referring to ham. Cheers! -----Original Message----- From: Marilyn Pennington via Cookinginthedark [mailto:[email protected]] Sent: Monday, April 23, 2018 2:36 PM To: [email protected] Cc: Marilyn Pennington; [email protected] Subject: [CnD] Country Ham Country Ham 1 (3 pound) boneless, fully cooked ham 1/2 to 3/4 cup brown sugar, according to your taste preference 2 tablespoons prepared mustard 1 cup peach preserves Place ham in 4 quart slow cooker. Combine remaining ingredients in a small bowl. Spread over ham. Cover; cook on low for 6 hours, or until heated through. Variation: Use apricot preserves instead of peach preserves. Makes 12 servings. Mama's C orner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
