Some of my most .treasured things are the passed down, hand written recipes from various family members. Every time I pull out the card or paper they are written on, I think of the person who passed the recipe down. I will definitely leave these for my girls and my grandkids! Earlier this week, I put one of our all natural, smoked/cured hams in our smoker in the late morning. I just scored it, don't cover it, and let it heat through low and slow. By afternoon, it was ready. I pulled it out and brushed it with a sticky sauce, also homemade, by Will Zeober, covered it with tinfoil and let it sit while I made the hot sauce recipe that was handed down by my daughter's grandmother. I have fond memories of going to their farm and having these sandwiches and I still make them! The Carlson farm was in Mill Creek, just minutes from our farm. Unfortunately, it has long been developed, but I can still see the driveway entrance when I drive by and it brings back a lot of good memories!
Dipping sauce....from our farm to your family~
1 cup ketchup
2 cups water
1 tsp salt
1 tsp chili powder
dash of tabasco sauce
1 medium chopped onion
1/3 cup Worcestershire sauce
Give it a good stir, bring to a boil then lower temperature and simmer for 30 min.
I use this sauce for both ham dip sandwiches and beef dip sandwiches. I use a hard French roll hoagie, as it holds up better when dipping. I like to butter each side, sprinkle with a little Johnny's seasoning and put under the broiler for a few minutes to get a nice golden brown.
City born and raised, now living among the corn maze. I don't profess to be an expert at anything, but I hope you enjoy what I have learned along the way and landed right where I love...this farm!
A family-owned 220-acre farm offering "haycation" farm house vacation rental stays and raising natural lamb, pork, and beef.