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Vicksburg Stuffed Ham

Cooking Liquid:
1 c Vinegar
1 c Sugar
1 Onion; sliced
3 Cloves; whole
1 Red Pepper Pod
1/2 c Black Peppercorns; whole


Stuffing Mixture:
2 Eggs; beaten
1 c Bread Crumbs
1 tb Dry Mustard
1 tb Celery Seeds
1 tb Brown Sugar
1 ts Red Pepper
1 Onon; chopped fine
2 tb 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 1/2 c. vinegar in bottom of pan and bake 1 hr. at 325 F.

Serves 15 to 30 depending on size of ham.


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