Pickled Ham Recipes

HAM & PICKLE WRAPS

Steps:

• In a small bowl, combine cream cheese and dressing mix. Spread over ham slices. Place a pickle on each ham slice. Roll up tightly; wrap in plastic. Refrigerate for at least 1 hour or until firm. Cut each wrap into six slices.

PICKLED PIG'S FEET III

Steps:

• Place the pig's feet in a large pot with the ham hock, bay leaves, salt, chile peppers, and onion. Cover with cold water. Bring to a boil, reduce heat, and simmer 1 hour, or until meat is easily removed from the bone. Remove from heat, and set aside to cool.
• Remove pieces of pork from the liquid, reserving liquid in a separate container. Remove skin and most of the fat from the pork. Separate feet into pieces, and remove the meat from the ham hock. Discard ham hock bone, fat, and skin.
• Place the feet and meaty bits in a 1-quart jar with a lid. Strain the liquid, and pour over meat, leaving room for the vinegar. Stir in the vinegar. Seal jar, and let stand in refrigerator overnight. Skim off the cooled layer of fat from the top before eating.

HAM AND DILL PICKLE SPREAD

Steps:

• Stir ham, mayonnaise, dill pickle, Dijon mustard, and hot pepper sauce together in a bowl.

PICKLED PORK HOCKS

Steps:

• Marinate the hocks in the corning solution in the refrigerator for 10 days. Keep a heavy plate on the top of the meat so that all pieces are under the solution at all times. Check them each day to be sure they are all under the solution.
• At the end of the 10 days drain the meat and discard the liquid.
• Rinse the hocks and place in a large pot.
• ADD: 2 celery stalks, chopped 1 carrot, chopped-no need to peel 1 medium yellow onion, peeled and chopped 2 bay leaves 8 whole allspice 8 black peppercorns Just barely cover with fresh water.
• Bring to a boil, cover and simmer for 2 1/2 hours. You may have to add a bit more water.
• When pork hocks are very tender, remove from pot and serve over sauerkraut if desired.

PICKLED PORK

Steps:

• Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.

PICKLED HAM RECIPE

Steps:

• Put pickling spice in bag and add to pan with rest of ingredients. Bring to a boil, remove from heat and add ham. Refrigerate.