Virginia Ham with Dressing Patties
These are great for a cocktail buffet.
- 1 (12 to 14 pound) Virginia ham
- 3 cups sherry wine
- 3 bay leaves
- 2 tablespoons whole cloves
- Brown sugar
- Prepared mustard
- Bread crumbs
- 1 1/2 cups hand-crumbled white bread
- 3 cups hand-crumbled cornbread
- 1 teaspoon dry mustard
- 1/2 teaspoon black pepper
- 2 tablespoons celery seed
- 1 medium onion, chopped
- 1/4 teaspoon cayenne pepper
- 2 eggs, beaten
- 1 teaspoon granulated sugar
- 1/3 cup cider vinegar
- 2 tablespoons ham fat, melted
- 1 teaspoon salt
- 1/2 cup milk
- 3 tablespoons ham liquid
- Ham: Soak ham in water to cover several hours or overnight, depending on
how strong the salt and flavor is.
- Place ham in large pan; mix sherry, bay leaves and cloves and pour over
- Cover and bake at 275 degrees F for 20 to 25 minutes per pound, turning
periodically. Cool overnight in mixture.
- Skin. Make a paste of remaining ingredients (approximately 1 part vinegar,
2 parts sugar, 1 part mustard and 3 parts bread crumbs) and spread over ham.
Dot with additional cloves. Bake uncovered at 400 degrees F for about 30 minutes
- Slice thinly and serve with Dressing Patties.
- Dressing Patties: Grease cookie sheet or miniature muffin tins.
- Mix together all ingredients. Taste for seasoning, adding more pepper or
vinegar as desired.
- Heat baking pans. If using muffin tins, fill about half full, using about
1 tablespoon of mixture for each muffin. If making patties, use same amount
on cookie sheet.
- Bake in a preheated 400 degrees F oven for 30 minutes. Serve hot preferably,
but can use cold.
Yield: 4 dozen dressing patties; 25 servings ham
The patties may be stored in the refrigerator or freezer. Patties are hot and
are intended more as a taste enhancer with the ham than as a dressing.