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Vicksburg Stuffed Ham

From The Star of Texas Cookbook


Medium-sized ham, bone-in
1 Tablespoon vinegar
2 Tablespoons brown sugar
Steaming water
1 cup ham fat, chopped fine
3 cups breadcrumbs
1 cup chopped parsley
1 cup chopped celery
¾ cup chopped onion
1 Tablespoon dry mustard
1 Tablespoon celery seed
1 Tablespoon mustard seed
½ teaspoon black pepper
2 Tablespoon brown sugar
2 Tablespoons vinegar
1 egg
Dash thyme

Recipe directions: 

Preheat over to 300°F. Cut off ham hock. Add vinegar and brown sugar to water, and steam ham until meat is tender enough to feel loose at the bone. Remove bone and all fat. Bone should twist out easily. Reserve a cup of the fat and meat trimmings. Combine dressing ingredients. Fill bone cavity with dressing. Depending on the size of ham, dressing amount may need to be doubled. Cover outside of ham about 2½ inches thick with remaining dressing. Wrap securely in cheesecloth and tie tightly with cord. Bake for 30 minutes to 1 hour until crust forms nicely. Chill for 24 hours and slice very thin.

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