SC - Gravlax and the thingy recipe (a bit OT)

[Philippa Alderton]

I am sooooooooooo hungry now!!!

Glo

At 11:58 AM 9/13/98 EDT, you wrote:
>What my Big Mama did with a (small ) cured ham.  First soak it, whole,
>overnight in cold water in the fridge.  Then drain, and soak 1 hour in warm
>water.  Then score the skin in a diamond design.  Then pack with brown sugar,
>all over the outside of the ham.  Then affix with toothpicks pineapple slices
>and stick whole cloves in the skin.
>then bake for 4 or 5 hours.  Serve thick slices with mashed potatoes, corn,
>lima beans, fresh sliced tomatoes, black eyed peas, candied yams,  potato
>salad, cat head biscuits, cornbread, and Ice Tea.  For dessert there were
>fried pies and whiskey cake and "French Style" coffee that just seemed to be
>coffee with chicory extra strong and served with lots of cream and sugar.
>This was for family feast days (of which there seemed to be roughly 52 per
>year).  With eight children and about 'leventy seven grandchildren not
>counting the outlaws and the boys from the base Big Mama played Mama to there
>was seldom any ham left the next day.  But if there was, she'd slice it about
>1/4" thick and fry it in a cast iron pan until it was toasty brown on both
>sides, then she would remove the ham and pour a bit of that "French Style"
>coffee into the pan, stir quickly, and serve in a separate gravy bowl, along
>with biscuits, eggs, grits, and coffee.
>
>Mordonna
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