Recipes from Harvey
Published 9:22 am Wednesday, March 27, 2013
Recipes from Harvey
Harvey Gaines willingly shared several of his recipes. These should be keepers for us for our lifetimes.
He likes pinto and great northern bean soup. His recipe is simple.
One large pot, a big tall one he said.
Soak beans overnight. The next morning, rinse the beans and put them into a large pot and fill with water.
Add salt and seasoning pieces of country ham or a country ham hock.
Bring to a boil and then turn down the heat.
Cook as long as you can five to six hours, stirring every once in a while.
Never had a complaint, he said.
As for his cornbread, it too is simple.
Preheat oven to 375 degrees.
Grease your muffin tins or pan (about one tablespoon) with Wesson oil, he insists.
Beat two eggs with a cup of buttermilk.
Add a couple of cups of white self-rising cornmeal.
Mix it up and pour it in your muffin tins or pan.
Cook til its done.
Now my mother used to say the same thing and it drove me crazy.
But the best recipe by far is how to cook a country ham. With Derby coming up, you may want to keep this close by.
Wash and scrub the country ham to make sure you remove any mold.
Cut off the ham hock.
Put the ham in large container covered with water, a cup of apple cider vinegar and a cup of dark molasses. Let it sit overnight.
Next day, remove the ham from its water and rinse.
Place it in a large can (Gaines used a lard can), cover with water and another cup of dark molasses.
Boil slowly for about 3.5 hours.
Remove can with ham from heat and wrap it tightly in towels and blankets.
Let it sit overnight.
The next day remove the ham from the container and remove the skin and excess fat and debone. Gaines said it will still be warm, but easy enough to handle.
Gaines said he knows a lot of people who use coke instead of the molasses, but he likes the latter.
Note: Whiles Gaines didnt offer this, my experience has been to wrap the ham tightly with string so it will grow back together after it has been deboned.