Old Southern Stuffed Baked Ham

This recipe is over 150 years old! Credit to Mary McKay, deceased, who opened the Old Southern TeaRoom shortly before World War II and provided Vicksburg excellence in dining for many years. Permission from her granddaughter and George Meyer of Anna belle (another great B&B here), who had the Old Southern TeaRoom after Mary passed away.

Ingredients:

• 10 to 12 lb Ham
• 1 tablespoon Vinegar
• 2 tablespoons Brown Sugar
• Steaming Water
• 1 cup Ham Fat, ground
• 2 medium Onion, ground
• 1/2 cup Pickle Relish
• 1 tablespoon Parsley, chopped
• 1 lb Toasted Crackers, ground
• 1 small Loaf of Bread, toasted & ground
• 4 Eggs, beaten
• 1 cup Sherry Wine
• 2 tablespoons Sugar
• 1 teaspoon Mustard Seed
• 1 teaspoon Dry Mustard
• 1 stalk Celery, ground
• 4 dashes Tobasco Sauce
• Vinegar, to make past-like consistency

Steps:

1. Cut off ham hock. Add the 1 tablespoon of vinegar and the brown sugar to steaming water and steam ham until meat is tender enough to feel loose at the bone. Remove bone and all the fat. (Reserve a cup of the fat for the dressing.)
2. Thoroughly combine ham fat, onions, pickle relish, parsley, crackers, break, eggs, sherry, sugar, mustard seed, dry mustard, celery, tabasco sauce and enough vinegar to make a paste. (Not too soft.)
3. Fill bone cavity with dressing. Cover outside of ham about 2 1/2 inches thick with remaining dressing. Wrap securely in cheesecloth and tie securely with cord. Bake at 300 degrees F. for one-half hour. (We bake it 1/2 hour per pound without steaming and flip the ham over half way through cooking so the juices go all through the ham).

Contact Information

1902-8 Stained Glass Manor - Oak Hall
2430 Drummond St
Vicksburg, MS 39180-4114
USA

Phone:	+1-601-638-8893
Toll-free:	+1-800-771-8893

Innkeeper(s)
Shirley Smollen

Rates:
$85 - $185

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