Ham and Side Dishes

Prairie Recipes

By Collette

Growing up in the South, Callie Mae would have eaten pork often. Since the owner of the plantation had a smoke house he allowed his employees to use, they might have followed the recipe below to cure their hams.

Recipe for Curing Hams

6 gallons of spring water                                     3 ounces of saltpeter

4 ½ pounds of fine salt                                        1 quart dark molasses

3 pounds brown sugar                                         1 ounce saleratus

4 ½ pounds of coarse salt                                    100 pounds of hams

Mix all ingredients except hams. Bring to a boil; skim. Let stand until cold. Pack hams in clean barrel; pour sugar mixture over hams. Let hams remain for four weeks. Repack, putting top hams at bottom; let remain for two weeks longer. Remove hams; hang and smoke.

 Once the ham was cured and smoked it might have been prepared from this 250 year old recipe.

 Country Ham

1 15 pound country ham                                      2 tablespoons whole cloves

6 medium onions                                                 1 teaspoon mustard
3 ½ cups packed brown sugar                             1 teaspoon ground cloves
2 cups blackberry wine                                        1 teaspoon allspice
3 bay leaves                                                          pepper to taste

Soak ham overnight in enough water to cover; scrub to remove mold. Place ham, skin side down, in large roaster; cover with cold water. Add onions, 3 cups brown sugar, wine, bay leaves and whole cloves; cover. Bring to boil; reduce heat. Simmer for 25 minutes per pound; cool in water. Remove skin; cut off excess fat. Place ham in water in which cooked; let stand overnight. Drain; place, fat side up, in roaster. Score fat. Mix remaining sugar with remaining ingredients and small amount of additional wine; rub on ham. Bake in preheated 400 degree oven for 25 minutes or until brown.

 A side dish for Callie Mae’s ham might have been turnips from this old recipe.

 Turnip Casserole

12 turnips                                                   3 slices of bread, toasted & crumbled

½ pound bacon, chopped                           ¼ cup melted butter or bacon fat
1 green pepper, chopped                            2 tablespoon chopped onion tops
1 clove garlic, finely chopped                     2 tablespoons finely chopped parsley
2 egg yolks, beaten                                     salt & pepper to taste
2 onions, chopped

Pare turnips; place in kettle in boiling water. Cook until tender; drain. Mash. Sauté bacon in skillet until lightly browned; stir in onions, peppers, and garlic. Cook over low heat, stirring until tender; add turnips. Cook over low heat for 30 minutes. Combine egg yolks, bread crumbs and butter; mix well. Stir in onion tops, parsley, salt and pepper. Pour egg mixture into bacon mixture in skillet; mix thoroughly. Pour into greased casserole. Bake at 350 degrees for 30 minutes. Yield: 10-12 servings.