27 September 2010

Canned Meat

Back in the spring I had Mr. Fuzzy bring home a proper country ham from the Moonlight Bar-B-Que in Owensboro, KY. We were going to share it with company (soon) but we never could quite get things under control so it hung in the cool basement for six months. Last week or so I finally gave up and baked it for us as the mold layer (completely normal) was starting to bother Mr. Fuzzy's allergies.

Consulting my old time recipes, I baked it with water in the pan and it was pretty good. One of the great features of these things is they have so much salt in them that it's perfectly safe to leave one in the fridge for a month of nibbling. Unfortunately it turned into a brick upon cooling. Neither of us dared cut into it for fear of goring ourselves with a slipped knife. That wouldn't have been fun.

Yesterday, though, I hit upon the solution.... it went into the pressure cooker for a few hours along with some lightly spiced water. When it emerged a few hours later it was like the finest pot roast you've ever seen. This morning I warmed it up again and canned most of it for later when we want a "convenience meal." The meat is, of course, packed in red eye gravy.

We have 7 pints and 2 quarts sitting in the pantry now. Mmmmm!

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