Ham & Dumplings
up in the rural South, Mama always baked a ham for Christmas. Since
meat was not a common food on our table, reserved mostly for Sundays and
holidays, whenever she baked a ham, it did not go to waste. After
all the meat could be sliced from the bone of either a butt or shank portion
ham, Mama would take the ham bone with the mean still around the bone and
boil it until all the meat fell off the bone. She would then remove
the bone, add 3 to 4 diced red potatoes, 1 small onion, and 2 stalks of
celery to the pot with the ham and broth. When the potatoes became
soft she would then add dumplings. Mama always made homemade dumplings.
Sorry to say I never got the hang of making them as good as she did so
I fudge and use Pillsbury frozen biscuits. I let them thaw, mash
them together in a ball, place the ball on wax paper sprinkled with a little
flour, then sprinkle some flour on top of the ball and cover with another
piece of wax paper. Then using a rolling pin, I roll the ball out
to desired thickness. Remove top wax paper and cut dough into strips.
Drop into boiling ham broth mixture. Add cracked black pepper and
salt as desired. Reduce heat and let simmer for about 10 minutes
Broth will thicken up from addition of dumplings. I often take
some of the ham chunks out of the broth and cut into smaller pieces.
I sometimes add parsley flakes to the biscuit dough before rolling it out
into dumplings...this is entirely a matter of prefrence. It does
add a nice color to dish though.
of my family's favorite meals is a large pot of ham & dumplings, whole
greenbeans, cream corn, coleslaw, and pear salad. Hope you try this
recipe and enjoy it as much as we do.
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