Ham with Dried Apples and Dumplings
|Smoked ham with bone||3 Pound|
|Dried apples||2 Cup (32 tbs)|
|Brown sugar||2 Tablespoon|
|For baking powder dumplings|
|Baking powder||3 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs), sifted|
|Milk||1⁄4 Cup (4 tbs)|
|Egg||1 , well beaten|
In a large pot, cover the ham almost completely with cold water.
Bring to a boil, reduce the heat, cover and simmer gently for two hours.
Meanwhile, put the dried apples in a bowl and cover with cold water to soak.
When the ham has been cooked for two hours, add the drained apples and the brown sugar.
Simmer for one hour, then lift the ham onto a large warmed platter and spoon the apples around it.
Reserve the ham broth.
To make the dumplings, sift together the flour, baking powder and salt into a bowl.
Pinch in the butter with your finger tips until it is well distributed, then stir in enough milk to make a soft dough.
Add the egg and beat the dough briefly.
Then drop the dumpling dough from a soup spoon into the boiling ham broth, cover tightly, and simmer the dumplings for 10 to 12 minutes.
Arrange the dumplings on the platter around the meat and spoon a little broth over them.
The broth may be thickened by stirring in a little flour, mixed to a smooth paste with water.