How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)

Kentucky Ham

a sugar-cured ham from Kentucky (no -"trates") all natural. Soaked overnight then simmered in brown sugar, cider vinegar, and water for 4 hours. Rubbed with cornmeal and brown sugar, studded with cloves and briefly baked to glaze. To be eaten sliced at room temp alone with the Christmas goose

Rating:
  • Currently 0/5 stars.

Views: 55

Comment

You need to be a member of How I Taught My Brother To Cook to add comments!

Join How I Taught My Brother To Cook

© 2017   Created by John Barrows.   Powered by

Report an Issue  |  Terms of Service