Losing Creek Farm: Ham

January 2, 2012

Hash with Apple Cider Reduction Glaze

Ingredients

2-4 TBS Coconut Oil

Potatoes, diced

Ham, precooked and diced

2 TBS Sea Salt

2 cups Apple Cider

Gelatin

Black Pepper (optional)

Heat the coconut oil in the pan, I used the leftover oil saved from cooking the ham the previous day. Dice the cleaned or peeled potatoes and start them cooking. Use enough to fill the pan, yet leave room for the amount of ham desired. I used a 60/40 ratio of potatoes to ham to start with, as the potatoes cook down. Add salt. Dice the ham and add to potatoes when the potatoes are mostly cooked through. Add pepper, if desired. I had some leftover Spiced Apple Cider made with apricot and orange juice, so used that with extra gelatin added. Pour the Apple Cider/gelatin mix to the Hash and let bubble gently on medium or lower for about 10-15 minutes. You can stir if you want, but I didn't...just set the timer and did other things.

Let cool for about 5 minutes before serving.

Hunk of Meat Monday

Your Recipe, My Kitchen

Made From Scratch Tuesday

What's Cooking Wednesday

Gluten Free Wednesday

Melt in Your Mouth Monday

July 4, 2011

Piggies...for fun and food


Pan Fried Ham Steak (the ham bone is smaller than my thumb)

Our motivation for getting pigs was for good, clean meat. Our motivation for continuing to keep pigs is for entertainment....with food as an added bonus. The remaining boys are going to their appointment tomorrow. We will lure them into the truck this evening and head out early in the AM. We will miss their antics...but we will be needing the buck pens for the bucks in about 2 weeks.

We ate the above pictured ham for breakfast with some sweet and sour gelatin sauce over rice. I just cooked it quick over medium heat in a little coconut oil.