Ham in
Crust
– Schunke in Kruscht
(Shoon-keh in Kroosht)/Schinken in Krust
by Mary Ann Young, 30 Oct 2009
Preheat oven to 400° F.
Combine ingredients; roll out to 1/2 inch thickness.
Wrap ham (cured or not cured) and seal edges.
Grease roaster and put sealed ham in roaster; add 1-2
cups of water.
Put in preheated oven and roast at 400 degrees for 50
minutes. Reduce heat to 375° for 2 1/2 to 3 hours.
Baste while roasting, add more water if needed.
If
there is not enough fat, one can add bacon strips to the
cured ham kind.
Try to loosen the ham from the bottom of the roaster now
and then while roasting.
When ham is cooked, remove from roaster; cut up grust
(crust) and scrape it off the bottom of roaster,
add
more water if needed and steam until ready to eat.
The juice soaks into the grust to give it a wonderful
ham taste.
Serve grust right in the roaster as all the
juice and good stuff is in the bottom of the roaster
We served this meal after midnight mass with homemade
mustard and apple sauce
If there was any left, it was served with Christmas
Day dinner.
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by Jody McKim Pharr, 30 Oct 2009]
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