[carlo3b]

 
Here is your chance to GET ON or GET OFF this and other Carlo3B, all important..(Bwhahhahahh).. PING LISTS.

If you wish to remain*on it, just sit back and enjoy our wonderful exchange of ideas and you will be alerted whenever we start posting recipes and other valuable info re: various food management threads.
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To be removed** or added to the list, simply respond to this post publicly, on this thread, or Freepmail me with your preference.
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ALL ABOARD....The FUN FOOD TRAIN is leaving the FAT, BEHIND...
(Fat Behind, get it?)..  Hahahahhahaha...  {{{{{crickets}}}}}  *<]8^p~
 
 

[manna]

Thanks for the ping!

[carlo3b]

Many families choose Ham over Turkey, or as in our family we served both. Here is our recipe passed down over the years. It is unknown where we picked up using Sorghum, but my aunt says it may have come from Grandpa. He was a cook while serving in WWI, and his befriending an Army buddy named Clyde who came from Kentucky, also a cook, and a friend that served with him in the Philippines, they stayed in touch with one another for years, and exchange recipes. They said they planned to open a restaurant whose name is abbreviated "SOS"....LOL

Old Fashioned Home baked Country Ham

• 1 Country Ham, 15-20 pounds
• 2 Cups Dark Sorghum Molasses
• 1 Cup Vinegar (Apple Cider)

1) Scrub country ham with stiff brush.
2) Put ham in large pot, or if you are lucky enough to have one, place in a lard stand (large metal container that held lard, an old country shortening used long ago; usually holding 25 pounds) and cover with cold water.
3) Add 1 cup molasses and vinegar.
Allow to soak overnight.
4) Next day, remove ham from water, rinse well and cover with fresh water and the remaining 1 cup of molasses. Cover, place over high heat.  Allow to come to a rolling boil and boil for 30 minutes.  Remove lard stand from heat.  Do Not remove lid!
5) Cover pot or lard stand with newspapers and blankets and allow to stand overnight.
Remove from water.  You can make a glaze from brown sugar, fruit juice and plain flour.
Coat ham and bake (probably at 350; the recipe doesn't specify) till brown.

[Eva]

Thanks for the recipes, Carlo, and just in time. My son is coming home from college this week-end, instead of Thanksgiving because Thanksgiving is too close to the end of the semester and there are no cheap air tickets, so we're having turkey on Sunday.

[LuLuLuLu]

Please add me to your list. Thanks!

[Soaring Feather]

[RJayneJ]

Hint: Next time you core apples, split them and use your melon baller to remove the core. It is super fast and you don't tear up the apples. I tried it a couple of weeks ago when I made my husband an apple pie and it worked beautifully.

[XHogPilot]

remove

[Ima Lurker]

Please add me to your ping list. Thanks.

[MontanaBeth]

Yum! I love Thanksgiving, only having 5 guests this year down from my usual 20! I'll restrain myself from cooking to much. Thanks Carlo for the timely receipes. How did you know I wanted to try something different this year?

[AuntB]

Ummmm, carlo, you're makin' me hungry! I love this time of year...would do nothing but cook for 2 months if I could get away with it.

[Alamo-Girl]

Thanks for the heads up!

[GrandMoM]

....PLEASE put me on your ping list--Thanks GrandMoM