Ham Cooking Instructions
Half ham (Bone in) 5-7 lbs, 18 to 20 min per pound at 350F. Take out of oven when temp reaches 150-155F, let rest 10 min. Temp will rise to 160F.
Boneless Ham 2-3 Pounds, 35 min per pound take out at 160-165F, Let rest temp will reach 170F.
Serves 2-3
  • 1 1-pound ham steak with plenty of fat on the edges
  • 1/4 cup vinegar
  • 1 bunch green onions, ends removed and cut into 1-inch pieces
  • 2 carrots, peeled and cut into 1-inch sticks
  • 1 red pepper, seeded and cut into 1-inch pieces
  • 1 cup broccoli, cut into small florets
  • 1 inch fresh ginger, peeled and grated
  • 1/4-1/2 teaspoon red chile pepper flakes
  • 1 cup beef or chicken broth
  • 2 tablespoons naturally fermented soy sauce
  • 1 tablespoon arrowroot powder mixed with 1 1/2 tablespoons water.
  • 1/2 cup cashews, chopped
Cut the fat off the ham steak and reserve. Cut the ham steak into 1-inch strips; toss with vinegar and marinate in the refrigerator for several hours or all day.
Cut the fat in small pieces and cook in a heavy cast-iron skillet or wok until the fat is rendered. Remove the cracklings with a slotted spoon and reserve for other uses. (They are delicious on salads!)
Dry off the ham pieces with paper towels and saute in the hot fat. Add onions, carrots and red pepper and saute, stirring constantly, until browned and slightly cooked through. Add the broccoli and cook a few minutes more.
Add the ginger, red chile pepper flakes, broth and soy sauce and bring to a boil. Stir in the arrowroot mixture and boil a minute until the sauce becomes thick. Lower to simmer and stir in the cashews.
Serve with brown rice.


How to Cook a Turkey
A Take-It-Easy Method by Roland

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Reprinted from Woman’s Day, November 1959
Edited by Sally Fallon Morell

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How To Render Pork Fat
Makes 3 quarts

You will need:

  • 7-8 pounds P. A. Bowen Farmstead Pork Back Fat ( $2/pound )
  • 1 large pot
  • Wooden spoon
  • Sharp knife
  • Slotted spoon
  • Large Pyrex measuring pitcher
  • Large strainer
  • 3 quart-sized plastic containers
  • Paper towels

Using a sharp knife, cut the fat back into 1/2-inch cubes. Place in a large stock pot over low heat. Over several hours the fat will melt out of the fat membranes. After 4-5 hours, raise heat slightly, stirring very frequently. The goal is for the “crispies”
to become golden brown, without burning the fat.

When the lard and pork crispies are ready, turn off heat. Remove the pork crispies to paper towels using a slotted spoon. Store in air tight containers in the refrigerator. These are delicious warmed up on salads, as a garnish to vegetables–even on ice cream!

When the fat has cooled, pour it in batches through a large strainer into a large Pyrex measuring pitcher. Transfer to quart-sized plastic containers, cover with lids and store in freezer or fridge.

Recipe By Sally Fallon Morell




Aquasco Egg Casserole

For a 9 x 13 Pyrex pan

  • 1 dozen P A Bowen pastured eggs
  • 1 pound P A Bowen sausage meat, crumbled and browned
  • 1 pound P A Bowen Chesapeake Cheddar, grated
  • 1 cup cream
  • 1 1/2 tsp sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons chopped parsley

Grease the Pyrex pan and sprinkle half the cheese on the bottom of the pan. Strew the sausage meat over the cheese.

Beat together the eggs, cream salt and pepper. Stir in the parsley. Pour over the sausage meat and sprinkle with the remaining cheese.

Bake at 350 for about 20 minutes

By Sally Fallon Morell