Ham Scrapple
1 1/2 pounds well flavored country ham, outer rind removed
3/4 cup hickory smoked bacon, coarsely chopped
1 cup country ham cut into tiny dice
1 teaspoon salt
2 teaspoons coarsely grated black pepper
1 tablespoon ground sage
1 tablespoon savory
1/4 teaspoon ground cloves
3 cups yellow cornmeal
Bring 2 1/2 quarts of water to a boil in a heavy 3 to 4 quart stewing pan. Cut the ham in large irregular pieces and add to the water along with chopped bacon.
Boil gently over medium heat for 40 minutes, skimming of any fat that rises to the surface. Strain out the meat and return the stock to the stewing pan
Chop or grind the ham and the bacon to a fine consistency and add to the cooking stock along with the diced ham and seasonings. Gradually sift in the cornmeal alternating between sifting and stirring to avoid lumps. Then stir vigorously so that the mixture thickens and becomes ropy (15 to 20 minutes)
Once the scrapple thickens, pour into a lightly greased bread pan, filling to the top. Set on rack to cool, then refrigerate over night.
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