Posted on 12/24/2009 8:47:10 AM PST by Patriot1259
Alright, here's the deal. Since Thanksgiving was just four weeks ago and since Turkey generally tastes like cardboard covered with gravy and since American's aren't real big on a Christmas Goose, I'm thinkin' you're thinkin' ham for Christmas.
Now if there's one thing a true Southern Cook knows it's how to make a good possum stew...if there's two things a true Southern Cook knows it's how to make a tasty ham.
Here's the secret. It's really easy.
(Excerpt) Read more at thecypresstimes.com ...
Lentils instead of split pea is good also.
Forget the possum ... they are nasty creatures that will crawl up into the carcass of anything dead ... they will eat anything. Now, if you want to track something, find some racoon prints. They are very clean critters and I have good recipes. ;-)
Hmmm well okay then. I love turkey and hate to see the fine bird taken for granted.
Even though we are having lobster stuffed tenderloin for Christmas :)
I’ll try lentils. Thanks.
I’ve got some of them too. I met one face-to-face one night when I opened the lid to the garbage can.
Ask around at the meat purveyors in your area. One or more may be able to supply you with a capon. A large former rooster can nearly match a small turkey in size and has flavor that is at least the match of a hen. We bought one that was 8+ pounds dressed but with neck and giblets.
Ham hocks, black eyed peas and collard greens, that’s the New Year’s meal.
Roast beast...yummy
If you stick a fork in it and it doesn’t moo, it is overcooked. :)
My mother knew how to cook a turkey, back in the day before implanted thermometers and inbred tame turkeys. Never tasted one that was like cardboard(she was from the south).
Oh noes ... our country coons don’t do garbage. Yuk!
Cook your Christmas ham in coca-cola. There are many recipes on the Internet...I use Nigella Lawson’s. Save that juice and ham bone and use them to make some of the best baked beans you can imagine.
All of you FReepers and your food! Makes a guy want to wrangle and invitation to all of your homes and go from house to house(via transporter of course, ala Star Trek)and sample a little of every thing! Threads like these are guaranteed to make a person ravenous!
Beef Wellington!
Mine always do garbage. For a long time, almost every evening when I got home from work, one would be perched on the top of a garbage can down the alley and, as I passed, it would shinny up the electric pole. Two blocks north there’s a big lake and one of the premier natural areas in Chicago, but my raccoons preferred slumming it. They like my pear tree too, but that’s a very short-term food supply.
Otherwise known as beef without the boney-parts.
Makes a heckuva mess of the pan but the ham is really excellent.
My wife thought I lost my mind and I had to convince her I saw Martha do it first.
Line the pan first and you will like this ham a lot.
No one who has tried my brother's fried turkey would ever think turkey tastes like cardboard. Sadly, he prefers to keep his method secret, but he does make one of the holiday turkeys. (We have a big group and need several turkeys, one fried, one baked and one smoked.)
As for ham, didn't someone say that one definition of eternity is two people with one leftover ham?
For many years, my parentssent us a Honeybaked ham for Christmas. We looked forward to it. When the passed away, I decided to buy one and was apalled at the cost.
The beauty of the spiral sliced ham is that each slice is baked to have a sear and glaze on it. I bought the ham that the various grocery stores were competing for as loss leaders and sliced it on the bone so it was similar to a spiral sliced ham. I add a glaze of brown sugar, allspice, and ground cloves. The only leftovers I ever have is the bone that I use for split pea soup. My gusts take the rest with them.
I get a Honeybaked-style ham for $.89 a pound so I buy way to much and friends and family have meals for weeks.
I've never tried it but I watched Alton Brown do one on Good Eats last week.
May want to go to FoodTV.com and check it out.
I do recall his slow roasting it first to get rid of much of the fat before turning up the oven to crisp the skin.
My wife roasts our turkey in a bag, comes out wonderful.
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