On Tue, 3 Jan 2006, Melba's Jammin'
Oh, wow, what a great buy. And oven cooked ribs are a great dish even if they aren't "real bbq". I like to cook mine low and slow in the bbq sauce and covered with foil (because I don't have a big pan with a top). Covered keeps in the steam and keeps them moist and helps them be tender.
If you don't find your recipe, toss in a little of that rib meat or some bacon. Add some sauteed onions, bells, and a pinch of garlic. If you like the sauce on the beans as is, you're set to go. If not, add a little ketchup, some brown sugar, and a tad of prepared yellow mustard. Bake on "low and slow" for an hour or so beside the ribs. yum. What time is dinner?????
I like the roast beast, and the corned beast, and the pastrami. Room temp or just a hint of heat - drag it across a candle. Cheese. Got Swiss? And whatever else is in the fridge, lightly grated. Couple of quarted hard boiled eggs (yes, yes, without the shell). Some bacon bits; a few toasted nuts - pecans or English Walnuts, maybe.
Old Virginny Ham. Yee-haw. Is it cured or smoked? Sounds like smoked if it is dry and salty. Smoked ham should be soaked in water to re-hydrate and to wash off some of the salt. Is it still in the rind? does one side have a layer of fat exposed? If yes and yes, you can soak it whole, put it in a baking pan - fat side up, score the fat, mix some pineapple juice in some brown sugar to make a paste. Pour some pineapple juice (I use one or two cans of pineapple rings in juice or suryp - depending on how big the ham is), pat the br. sugar paste onto the ham, sprinkle about a 1-2 teaspoon of cloves over the paste, arrange pineapple rings on top (secure with toothpick), stick a marachino (sp?) cherry on each tooth pick. Cover with foil to make a secure tent (this keeps the steam in and adds moisture). Bake at 300 - 350 degrees for about 12 to 15 minutes a pound.
If it is a cured ham, it needs to cook 15 to 18 minutes a pound. (Sorry, I just cook it until it "smells" right). {I guess I better not waste my time
If you want to slice it and use it a piece at a time, it still needs to be soaked to rehydrate and wash off salt - if it is smoked. You can soak it a slice at a time and leave the rest salted and dry to extend the life. You can also freeze it whole or in pieces and parts. You can leave it dry and salty to freeze, too, and extend the life some.
Gravy and Sauces... 1670On Sat, 31 Dec 2005, Matthew Givens NotBob, you are incorrect in disagreeing with the other two posters above. My 40 years...
Ways to use:
Slice a medium thick slice. Soak in water for 5 to 10 minutes (if smoked). Drain on paper towel. Put just a drop or two oil in a skillet, gently fry cook some eggs however you like them, serve with hashbrowns, home fries, or grits (ok, ok, so I'll let you slide on the grits) - makes a great breakfast or breakfast-for-dinner; bake some biscuits and make ham and biscuits.
Need ideas for roasted red peppersJude I like the soup idea. This is a good recipe, but I use light chicken stock instead of water. Roasted Tomato And Red Bell Pepper Soup Recipe By :n-a Serving Size...
Make your favorite scalloped or au gratin potatoes and add ham in the mix for a nice cbutterole. (do the soaking thing for any dish or use for smoked ham) Or add to mac and cheese for a twist.
Make soup. I make white beans (Great Northern beans) or pinto beans - each dry and soaked etc and then cooked until done. Add the ham about 1-2 way through cooking. Add more water for soup or less for a side dish (We make them a little thicker than soup and spoon over freshly made cornbread with chopped spring onions sprinkled on top - yum, yum, plop, plop, fizz, fizz). Ham is great in lima beans and split pea soup and potato soup.
With white beans or pinto beans, sometimes I coarse chop onions and add to the pot. I don't often make soup out of the beans, so you might add whatever you would add to a bean soup. Don't add any additional salt until you taste it. The ham will be salty even after soaking.
Elaine, too
