Recipe - Vickis Turkey

COOKING LIQUID
1 cup Vinegar
1 cup Sugar
1 Onion; cut or sliced up
3 Cloves; whole
1 Red Pepper Pod
One half cup Black Peppercorns; whole

STUFFING MIXTURE
2 Eggs; beaten
1 cup Bread Crumbs
1 tablespoon Dry Mustard
1 tablespoon Celery Seeds
1 tablespoon Brown Sugar
1 teaspoon Red Pepper
1 Onon; chopped fine
2 tablespoon Vinegar

To cook old ham ("Country Cured"Smithfield, etc.): Soak in cold water
overnight, skin side down. Change water next morning. Put on in cold water
to cover, skin side up. Add Cooking liquid as above. Cover and boil for 20
min. per pound. Mix all ingreds. for stuffing and set aside. Remove bone
and skin from cooked ham. Put stuffing in place of bone and sprinkle top of
ham with sugar. Pour One half c. vinegar in bottom of pan and bake 1 hr. at 325
F.

Serves 15 to 30 depending on size of ham.

NOTE: This recipe was originally intended for uncooked country style cured
hams. If you wish to save some time, use a good quality fullycooked ham
(NOT a boneless ham). Another tip is when removing the bone, give yourself
extra room around the bone for extra stuffing.

Source: Carl McCaskey, AlphaOmega BBS, Springfield, MO (417) 8625584 :
(1:284/31)
Posted to MCRecipe Digest by "Bill Spalding" billspa@icanect.net on May
7, 1998