Baked Maple Ham from The Original Country Cookbook will become a favorite with your crowd. It is simple to prepare and delicious to eat.
Below this recipe are instructions for four different ham glazes. And below that are instructions for you adventurous folk who wish to try their hand at ham curing!
From Pot Pourri of Zellwood, we have Suzie Turner’s Eggplant Supreme.
From an online site, thepioneerwoman.com, we have Ranch Potatoes. Because a beautiful, crispy crust and tender, creamy interior is hard to achieve when roasting raw potatoes, taking the time to boil them first ensures they will not only have the perfect texture, they will also absorb more of the flavor from the oil and the ranch packet. One bite of crunchy, creamy potatoes, and you’ll never want to roast potatoes the same way again. We also have the recipe for homemade ranch seasoning used on this and numerous other recipes you probably often prepare, below.
From Southern Living’s 1996 Annual Recipes, you will want to try Lee Ann Robinson’s Twin Mountain Muffins. Lee Ann is from La Grange, Georgia. There are three additional flavors for this basic recipe: Basic; Pepper-Cheese; Bacon-Cheese; Herb.
Mrs. C. M. Bell shared her Pumpkin Cake in Stew-Pot Favorites of Zellwood. And this dandy little book of recipes was loaned to us by Claire Ellington. Mrs. Bell doesn’t indicate what kind of frosting to use, so we will use a recipe for Cream Cheese Frosting from allrecipes.com. Reviews say this is “the best cream cheese frosting.” It should be terrific on this Pumpkin Cake.
COUNTRY BAKED MAPLE HAM
Recipe from
The Original Country Cookbook
Published by Paragon Products, Inc., Pompano Beach
8-pound ham
3 quarts sweet apple cider
2 cups raisins
2 cups maple sugar
2 teaspoons dry mustard
1 teaspoon ground cloves
1/2 cup water
Simmer ham in cider for 2 hours. Drain, skin ham and cover it with paste made from maple sugar, mustard, cloves, and water. Place in a baking pan, pour cider over it, add raisins, and bake 2-1/2 hours at 325 degrees. Baste frequently. Make thickened gravy from cider raisin drippings. Serves 16 people.
BAKED HAM GLAZES
Recipe from
The Original Country Cookbook
Published by Paragon Products, Inc., Pompano Beach
Orange-Honey. Combine 1/2 cup honey with 1/2 cup orange juice and 1 cup light brown sugar. Mix well.
Currant Jelly. Blend together 1 cup currant jelly, 1/2 teaspoon dry mustard, and 2 tablespoons prepared horse radish.
Cranberry. Fork whip 1 cup canned cranberry jelly with 1/2 cup light corn syrup.
Mustard. Combine 1 cup light brown sugar, 1/4 cup prepared yellow mustard, and 1/2 teaspoon ground cloves.
HAM CURING
Recipe from
The Original Country Cookbook
Published by Paragon Products, Inc., Pompano Beach
This recipe is enough to cure 8 hams. Rub each ham well with a mixture of 8 quarts of salt, 16 tablespoons of black pepper, and 16 tablespoons of white sugar. Put some mixture into the shank bone. Wrap in brown paper and place in cloth bag. Hang with shank down. (16 tablespoons equals 1 cup!)
SUZIE TURNER’S
EGGPLANT SUPREME
Recipe from Pot Pourri of Zellwood
1 tablespoon bacon drippings
1 medium eggplant, cubed small
1 medium green pepper, chopped
1 medium onion, chopped
1 clove garlic, minced
1 can tomatoes
1 teaspoon salt
1/4 teaspoon pepper
Dash of Tabasco Sauce
2 tablespoons grated Parmesan cheese
2 tablespoons crumbled bacon
2 slices bread, toasted and cubed
Cook first 9 ingredients in large skillet until tender. Top with cheese, bacon, and bread cubes. Brown under broiler.
RANCH POTATOES
Recipe from
THEPIONEERWOMAN.COM
6 tablespoons olive oil, divided
2-1/2 pounds red potatoes, cut into 1-inch chunks
1 tablespoon kosher salt
1 1-ounce ranch seasoning packet, divided
3/4 cup sour cream
1/4 cup buttermilk or whole milk
Chopped chives or dill, to serve
1) Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with foil. Pour 4 tablespoons of the oil onto the prepared baking sheet. Place the baking sheet into the oven. 2) In a large pot, add potatoes, salt, and water to cover by 1 inch. Bring to a boil over medium-high heat. Cook potatoes until they are almost tender, 8 to 10 minutes. Drain potatoes and return them to the pot. Place lid on top of the pot and shake the pot vigorously for 30 seconds. Remove the lid and add the remaining 2 tablespoons of oil and 2 tablespoons of ranch seasoning. Fold to combine. 3) Remove the prepared baking sheet from the oven. Spoon the seasoned potatoes onto the hot oil, folding to combine. Roast the potatoes until crisp, 30 to 35 minutes. 4) In a medium size bowl, stir together the sour cream, buttermilk, and the remaining 2 tablespoons of ranch seasoning until well combined. Cover and refrigerate until ready to use. 5) Spoon and spread the ranch dressing onto a serving platter. Top with hot potatoes and sprinkle with chives or dill, if desired.
Please note the recipe for homemade ranch seasoning below. It may take you 5 minutes to mix a few ingredients together, and you’re all set. The key ingredient is dry buttermilk powder. You can find it in the baking aisle or near the powdered milk in your grocery store. It will save you money from buying from the dairy case, and you can use it for pancakes, waffles, and many other recipes calling for buttermilk. It keeps for months.
RANCH SEASONING MIX
(WITH NO PRESERVATIVES)
Recipe from
THEPIONEERWOMAN.COM
1/2 cup dry buttermilk mix
Add seasoning in amounts to taste of: dried parsley, dried dill, dried chives, garlic powder, onion powder, salt and pepper
1) Whisk the dry ingredients all together to combine. 2) Place the Ranch Seasoning mix into an airtight container and store in the refrigerator.
TWIN MOUNTAIN MUFFINS
Recipe from Southern Living’s
1996 Annual Recipes
1/4 cup butter or margarine,
softened
1/4 cup sugar
1 large egg
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1) Beat butter and sugar at medium speed with an electric mixer until creamy; add egg, beating just until blended. 2) Combine flour, baking powder, and salt; add to butter mixture alternately with milk, ending with flour mixture. 3) Spoon batter into greased muffin pans, filling two-thirds full. 4) Bake at 375 degrees for 25 minutes. Remove from pans immediately, and cool on wire racks. Yield: 1 dozen.
Pepper-Cheese Muffins: Reduce the sugar to 2 tablespoons; stir in 1 cup shredded Monterey Jack cheese with jalapeno peppers with the flour mixture.
Bacon-Cheese Muffins: Reduce the sugar to 2 tablespoons; stir in 1/2 cup shredded Cheddar cheese and 3 slices bacon, cooked and crumbled, with the flour mixture.
Herb Muffins: Reduce the sugar to 2 tablespoons; stir in 1 teaspoon instant minced onion, 2 teaspoons dried parsley flakes, 1 teaspoon dried oregano, and 1/2 teaspoon pepper with the flour mixture.
MRS. C. M. BELL’S PUMPKIN CAKE
Recipe from
Stew-Pot Favorites of Zellwood
2-1/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1-1/2 tablespoon cinnamon
1/2 tablespoon ginger
1/2 tablespoon allspice
1/2 cup shortening
1 cup brown sugar
1/2 cup white sugar
1 egg and 2 yolks
3/4 cup buttermilk
3/4 cup pumpkin
1/2 cup nuts
2 teaspoons lemon extract
Sift flour, baking powder, salt and spices three times. Cream butter and sugar gradually; add egg and yolks, one at a time. Beat until light. Add flour, alternately with buttermilk. Add pumpkin, nuts and extract. Bake at 350 degrees for 30 to 35 minutes. Cool, and frost.
CREAM CHEESE FROSTING
Recipe from allrecipes.com
2 8-oz pkgs cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar
1) Beat cream cheese and softened butter in a medium bowl until smooth and creamy. 2) Mix in vanilla. 3) Gradually add sugar, beating after each addition until incorporated. Continue to beat until frosting is very smooth. 4) Store in the refrigerator after use.
