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2 to 2 1/2 lb. smoked boneless Pork Shoulder Butt 2 c. water 6 whole cloves 1 bay leaf 4 whole peppercorns 1 stalk celery - cut up 1 carrot - pared and sliced Put all ingredients in crock pot. Cover and cook on low 6-8 hours. High 3-4 hours. Drain and serve. SPICY HAM PLATTER: Slice cooked ham butt 1/2-inch thick and place in shallow baking pan. Cover with glaze consisting of a 10 ounce jar of currant jelly, 3 tablespoons fresh horseradish, and 1/2 teaspoon prepared mustard which has been heated and mixed until smooth. Bake uncovered about 30 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |