Mom's Peppered Ham

1. 1

   Place raw ham shank in big pot of water.

2. 2

   Heat to boiling, reduce and simmer until done, about one hour (consult cooking chart per weight).

3. 3

   Cool.

4. 4

   De-skin, remove fat and bone.

5. 5

   In the process, you will cut off some of the lesser-quality meat; will have 2 to 4 chunks of meat.

6. 6

   (Save scraps and strain fat off top of water; the meat and pot liquor is great for cooking black beans.)

7. 7

   Put whole peppercorns and water in blender; grind until pureed, until you have about 1/4 cup.

8. 8

   Coat all sides of the ham chunks (not ends).

9. 9

   Put in 300 - 325F (160C) oven to dry.

10. 10

    Chill and slice as thinly as possible.

* Per serving · 4 servings · Values may vary.

No additional tips available.