Mom's Peppered Ham
Yield
1 batchPrep
15 minCook
2 hrsReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
smoked ham shank
|
* |
| 1 | x |
peppercorns
whole |
*
|
| 1 | x |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
smoked ham shank
|
* |
| 1 | x |
peppercorns
whole |
*
|
| 1 | x |
water
|
*
|
Directions
Place raw ham shank in big pot of water.
Heat to boiling, reduce and simmer until done, about one hour (consult cooking chart per weight).
Cool.
De-skin, remove fat and bone. In the process, you will cut off some of the lesser-quality meat; will have 2 to 4 chunks of meat. (Save scraps and strain fat off top of water; the meat and pot liquor is great for cooking black beans.)
Put whole peppercorns and water in blender; grind until pureed, until you have about ¼ cup.
Coat all sides of the ham chunks (not ends). Put in 300 - 325℉ (160℃) oven to dry.
Chill and slice as thinly as possible.
