Farmhouse Cider Ham and Gravy

I'm not sure how to start this post. I don't have a story to tell or anything special to write.This is just my favorite way to cook ham. And I really want to share it with you.

I make this with fresh ham, what I get back after pigs go to the butcher, but I'm quite sure that it could also be made with a precooked supermarket ham.

Farmhouse Cider Ham starts with Farmhouse Cider.I cut the ham into a few large pieces and place them in a bath of Farmhouse Cider in my electric roaster. (One piece retains the bone.) I sprinkle some salt over it and then I cook it (at 350 degrees) for several hours.This makes juicy tender ham with a hint of sweet cider taste. It is really good. But don't stop there...

After serving and eating the ham, I let the remainder of it cool. I put it in the refrigerator overnight.

In the morning I skim the the fat from the top. Then I fish the remaining meat out of the broth and chop it into little pieces. I reheat it in a large pot with some of the broth and can it in accordance with the guidelines provided by the National Center for Home Food Preservation.

Then I strain the broth, reheat it, and then I also can it in accordance with the guidelines provided by the National Center for Home Food Preservation.And then... any time I want... I reach for a jar of Farmhouse Cider Ham and a jar of Farmhouse Cider Ham Broth to make one of my most favorite things in the whole wide world...... Fast Farmhouse Cider Ham and Gravy!

Making Fast Farmhouse Cider Ham and Gravy is really easy... make a little roux by heating some butter and flour and stirring them together. Open a jar of Farmhouse Cider Ham Broth and whisk it with the roux until mixture thickens. Then add a jar of Farmhouse Cider Ham. Stir until heated through and serve over noodles, toast, or mashed potatoes.I wish I had something brilliant to say but I can't find the words... all I know is that this is one of my most favorite things in the world to eat. I hope that you like it, too.