3 Day Ham Recipes

Steps:

• 1. Day 1 Directions: ~Cover ham bone with approximately 2 quarts of water and bring to a boil.
• 2. ~Add salt, peppercorns, thyme, parsley, dill weed, bay leaf, celery and onion.
• 3. ~Simmer for about 3 hours.
• 4. ~Remove ham bone (reserve any ham for the soup later) and strain the broth. Refrigerate overnight.
• 5. ~Cover dry beans with 8 cups water, let sit overnight.
• 6. Day 2 Directions:
• 7. ~Skim fat from broth.
• 8. ~Add beans to broth, discard bean water.
• 9. ~Refrigerate overnight.
• 10. Day 3 Directions: ~Place broth and beans, chunked onion, clove and salt in slow cooker pot, bring to boil on stove. Move pot to slow cooker base. (If your slow cooker is not metal like mine use a 10 cup or more dutch oven to use on stove and then transfer to slow cooker).
• 11. ~In a 12 inch fry pan, saute ham from bone with 1/2-1 cup broth, sliced onion, mushrooms, celery, spinach and worchesteshire sauce.
• 12. ~Once broth is reduced put contents of fry pan into slow cooker.
• 13. ~Set heat to low and simmer for 3 hours.
• 14. ~Add 1/2 teaspoon smoked paprika, simmer for additional 15 minutes.
• 15. Take 3 cups of the soup and place in the blender (leave the plug in the lid off to let steam escape and cover with a paper towel to avoid splashes while you blend). Blend until completely smooth. You could also use an immersion blender in place of a blender if you have one. Return to slow cooker.
• 16. ~Simmer for additional 15 minutes
• 17. ~Ladle into bowls and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

Steps:

• Have butcher cut off ham shank so it will fit in a canner.
• Day 1: Place ham in canner. Put canner on counter. Add 1 cup molasses and 1 cup vinegar. Fill canner with cold water. Ignore it.
• Day 2: Drain off all liquid. Add 1 cup molasses. Fill with cold water. Place on stove and bring to a rolling boil. Remove from heat. Tape lid around edges with duct tape or masking tape to keep in heat. Open up a quilt or sleeping bag (they work best) on the floor and place the canner in the middle and wrap sleeping bag or quilt around it. Ignore it.
• Day 3: Pour off all liquid. Remove fat from the ham with a knife or your hands- right down to the muscle or meat. Mix brown sugar (1 pound) with enough sweet pickle juice to make a thick paste.
• Place a large strip of foil in a large dripper pan. Place a second large strip (each about 1 yard long) crosswise in dripper pan. Place the ham in the center and cover with the sugar mixture. Bring 2 ends of the foil up together and fold til ham is covered. Do the same with oposite length of foil. (Be sure the ham is completely encased in foil.) Bake at 250 degrees for 6 to 8 hours, then cut and serve, using syrup from cooking ham as desired.