norgeway
Well-known member
We went to Dons Mother and Dads house for breakfast, she always has ham biscuits, this year I made the biscuits and She and Dons older Sister fried the ham.
Christmas Breakfast..
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norgeway
Well-known member
Dons Mother
With the Country Ham, the perfect cholesterol medicine!!!!
With the Country Ham, the perfect cholesterol medicine!!!!
norgeway
Well-known member
The finished ...
HAM BISCUITS!
HAM BISCUITS!
norgeway
Well-known member
I made!
Coffee in my Coffeemaster!
Coffee in my Coffeemaster!
norgeway
Well-known member
And Now!
I FINALLY got MY kitchen cleaned up, and im going to take a nap, before we go back to Sister Sues for supper tonight!!
I FINALLY got MY kitchen cleaned up, and im going to take a nap, before we go back to Sister Sues for supper tonight!!
whirlcool
Well-known member
We steamed a Christmas Pudding (store bought, but from England) and started it with a cup of good tea but for the second serving had a glass of port! Great for a cold, wet & drizzly Christmas morning.
Thank for making me hungry!
Man Do I miss mommas biscuit,
southern people knows how to whip them up just right!
And don't worry about cholesterol, just have a bowl of oatmeal 3 -5 days a week and the pipes will be free and clear!
Thanks for sharing!
Larry
Man Do I miss mommas biscuit,
southern people knows how to whip them up just right!
And don't worry about cholesterol, just have a bowl of oatmeal 3 -5 days a week and the pipes will be free and clear!
Thanks for sharing!
Larry
Your biscuits look like scones
Which are basically made from butter, flour and milk. Here we eat them hot with freshly whipped cream and strawberry jam.
Tell me more about the country ham. Is it processed ham from a can? Does it come in flavors? I've never seen fresh ham, straight off the bone, being served up much at relatives and friends' places over there. The canned variety appears to be more popular all-round.
Which are basically made from butter, flour and milk. Here we eat them hot with freshly whipped cream and strawberry jam.
Tell me more about the country ham. Is it processed ham from a can? Does it come in flavors? I've never seen fresh ham, straight off the bone, being served up much at relatives and friends' places over there. The canned variety appears to be more popular all-round.
Those ham biscuits make my mouth water! One of my favorite suppers that Grandma used to fix was ham biscuits, a pot of pintos, and mashed potatoes and gravy, then we would usually finish it up with either apple dumplings or lemon meringue pie.
norgeway
Well-known member
Biscuits and country ham....
The biscuits are just basically self rising flour, crisco and buttermilk,a little lighter than a scone,the country ham is something from the early days before refrigeration, also called salt cured or sugar cured ham, really all you do is take a fresh ham,coat it liberally in salt, and let it set for a long period, something like a month,until it wont absorb any more,if it is labeled sugar cure, then brown sugar or molasses is mixed with the salt, there are probably a hundred ways to do it, if you have ever had panchetta, the Italian ham, it it very similar,and considered a delicacy in the South, my Grandparents killed hogs every year, when the weather was cold enough, usually Thanksgiving, of course you always checked the almanac to make sure it was done in the correct sign of the moon,no one around here would think of planting or harvesting, or anything else to do with food or food preservation without being sure you did it at the right time.Hog killing was an all day affair, you had a pot with a fire under it going all day all the fatty parts were cooked in it to make lard, this was put up in 5 gallon cans, no one in the country new what Crisco was in those days,then you fixed your hams and shoulders, then your bacon, which was usually salt cured then smoked, then you would can the ribs, tenderloin and pork chops, then you made sausage and liver mush, not to mention you boiled the hog head and made souse meat, so you see the old folks were pretty much self sufficent, country ham is a hold over from that time.
The biscuits are just basically self rising flour, crisco and buttermilk,a little lighter than a scone,the country ham is something from the early days before refrigeration, also called salt cured or sugar cured ham, really all you do is take a fresh ham,coat it liberally in salt, and let it set for a long period, something like a month,until it wont absorb any more,if it is labeled sugar cure, then brown sugar or molasses is mixed with the salt, there are probably a hundred ways to do it, if you have ever had panchetta, the Italian ham, it it very similar,and considered a delicacy in the South, my Grandparents killed hogs every year, when the weather was cold enough, usually Thanksgiving, of course you always checked the almanac to make sure it was done in the correct sign of the moon,no one around here would think of planting or harvesting, or anything else to do with food or food preservation without being sure you did it at the right time.Hog killing was an all day affair, you had a pot with a fire under it going all day all the fatty parts were cooked in it to make lard, this was put up in 5 gallon cans, no one in the country new what Crisco was in those days,then you fixed your hams and shoulders, then your bacon, which was usually salt cured then smoked, then you would can the ribs, tenderloin and pork chops, then you made sausage and liver mush, not to mention you boiled the hog head and made souse meat, so you see the old folks were pretty much self sufficent, country ham is a hold over from that time.
Biscuts and ham
This is what we are having this morning for late breakfast. Used the same for biscuts as you did. Guess Southern folks think the same. Ham we had ws Hormel cure 81 spiral cut left from yesterday. We had Christmas dinner at a sons home with extended families had 50 total folks what a blast and groaning tables to begin with and then groaning people afterwards. LOL
This is what we are having this morning for late breakfast. Used the same for biscuts as you did. Guess Southern folks think the same. Ham we had ws Hormel cure 81 spiral cut left from yesterday. We had Christmas dinner at a sons home with extended families had 50 total folks what a blast and groaning tables to begin with and then groaning people afterwards. LOL
