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Dried (Dehydrated) Ham




Source of Recipe


Marla


List of Ingredients




Dried (Dehydrated) Ham

Recipe




Select a very lean, well cured ham.

Trim off all the fat.

Because it is a cured ham, ham may be dried without cooking, but it is more tender if is cooked before drying.

Cut into uniform sized pieces about 1/4" square or very thin slices, then cut into pieces about 2" wide.

Dehydrator: Spread pieces or slices one layer deep over trays.

Dry 4 to 6 hours at 140 degrees F. (60 degrees C.).

Lower heat to 130 degrees F. (55 degrees C.) and dry until pieces are hard and dried through.

Stir pieces occasionally and rotate trays once or twice during drying.

Oven or Homemade Dryer:

Spread pieces or slices in a single thin layer
over trays.

Dry for 5 hours at 140 degrees F. or until hard and dried
through, stirring or turning pieces occasionally.

To Use:

Pour 1 cup boiling water over 1 cup pieces or slices in a
saucepan.

Cover and cook on low heat for about 1 hour, or until tender.

Use in any cooked dish or casserole calling for cooked ham.

Dried ham should be used within 3 months.