Carving can be an important factor in enhancing the

Carving can be an important factor in enhancing the flavor of country ham. The knife needs to be long, narrow and razor-sharp. The slices need to be very thin for the flavor to come through. To start the carving, mnko a cut perpendicular to the bone about six inches in from the end of the hock. Cut a wedge-shaped piece from the ham so as to leave the cut surface at an angle of 45 degrees. Continue cutting at a 45-degree angle, bringing the knife to the bone each time. As slices become larger, decrease the angle of the knife.

Country ham has good keeping qualities. Wrap it tightly in brown paper or aluminum foil and refrigerate. Do not use plastic wrap. It holds moisture and speeds the spoiling process. Whole cooked ham properly wrapped will keep in the refrigerator up to 6-8 weeks.

For directions on de-boning a whole country ham and cooking directions, call the Extension Office at 676-3619.

Ham Patties

With Sour Cream Sauce

4 cups ground cooked ham

1 cup soft breadcrumbs

1/2 cup finely chopped onion

2 slightly beaten eggs

Dash pepper

1 cup sour cream

Chopped chives or chopped green onion tops

Combine ground ham, breadcrumbs, onions, eggs and pepper. Shape mixture into 8 patties. Brown patties slowly on both sides in a small amount of hot fat. Remove patties from pan. To pan drippings add sour cream. Heat sour cream just until hot. Serve with patties. Garnish with chives or green onion tops. Makes 8 servings.

Virginia Ham Wafers

2 cups flour

2 tsp. baking powder

1/8 tsp. cayenne pepper

1 cup butter or margarine

1 cup grated sharp Cheddar cheese

1/2 cup chopped cooked Virginia country ham

Sift together flour, baking powder and pepper. Cut the butter or margarine, cheese and ham in with a knife and mix well. Pinch off small pieces, place on ungreased cookie sheet and pat flat. Bake at 350 degrees F. for 15 minutes. Makes 36 wafers.

Alternative: To make ham straws, roll dough very thin, cut in strips about 1/4 inch wide and four inches long.