Print
Email
Add a photoServings: 1
Ingredients
- 2 lb smoked ham hocks or possibly smoked pork neck bones
- 12 c. water
- 2 Tbsp. chopped fresh sage or possibly 2 tsp. dry rubbed sage
- 2 1/2 c. yellow cornmeal
- 2 Tbsp. butter (about) Maple syrup
Directions
- Combine smoked ham and 12 c. water in heavy large saucepan or possibly Dutch oven. Bring to boil. Reduce heat and simmer till ham is very tender and cooking liquid is reduced to 8 c., about 1 1/2 hrs. Transfer ham to bowl, using slotted spoon. Cold slightly. Cut meat from bones; chop meat
- coarsely.
- Skim fat from cooking liquid. Bring liquid to boil. Add in sage. Reduce heat to medium. Gradually whisk in cornmeal. Cook till mix thickens, stirring constantly, about 5 min. Remove pan from heat.
- Season cornmeal mix to taste with salt and pepper. Add in minced ham and stir vigorously till combined. Pour mix into two 8 1/2 x 4 1/2-inch loaf pans. Chill ponice till set. (Can be prepared 2 days ahead. Cover with plastic and chill.)
- Turn out ponice and cut into 1/2-inch-thick slices. Heat 1 Tbsp. butter in large skillet over medium-high heat. Working in batches, add in ponice and cook till brown, adding more butter as necessary, about 5 min per side. Serve, passing maple syrup.
- Makes 2 loaves.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
