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HAM—BOILED
12 lbs . ham
5 cups water
Place ham and water in canner. Close cover securely. Place pressure regulator on vent
pipe and COOK 70 MINUTES at 15 pounds pressure. Let pressure drop of its own
accord. 20-24 servings.
10 lbs . ham
4 cups water
1½ cups brown sugar
Cloves
Place ham on cooking rack in canner. Add water. Close cover securely. Place pressure
regulator on vent pipe and COOK 60 MINUTES at 15 pounds pressure. Let pressure
drop of its own accord. Remove ham. Sprinkle with sugar and dot with cloves. Brown
in a hot oven. 15-18 servings.
¼ cup cooking oil
4 slices ham, 1½ inches thick
Cloves, if desired
3 cups water
Heat canner, add oil, and sear ham on all sides. Stud ham with cloves, if desired. Place
cooking rack, ham, and water in canner. Close cover securely. Place pressure regulator
on vent pipe and COOK 25 MINUTES at 15 pounds pressure. Let pressure drop of
its own accord. 12-15 servings.
6 lbs . pork roast
2 tablespoons cooking oil
Salt and pepper
2 onions, sliced
4 cups water
Heat canner, add oil, and brown roast well on all sides. Season with salt, pepper, and
sliced onion; add water. Close cover securely. Place pressure regulator on vent pipe
and COOK 60 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
12-15 servings.
VIRGINIA HAM
HAM SLICES
PORK ROAST
LEMON PORK CHOPS
20 pork chops, ½ inch thick
¼ cup cooking oil
20 lemon slices
4 onions, cut into rings
1 tablespoon salt
1 teaspoon pepper
2 cups catsup
2 cups water
Heat canner, add oil, and brown pork chops on both sides. Top each chop with a lemon
slice. Add onion, salt, and pepper. Combine catsup and water; pour over chops. Close
cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15
pounds pressure. Let pressure drop of its own accord. Serve chops with the sauce.
20 servings.
BREADED PORK CHOPS
18 pork chops, ¾ inch thick
Salt and pepper
3 cups corn flake crumbs
4 eggs, beaten
¼ cup milk
¼ cup cooking oil
2 cups water
Season pork chops with salt and pepper. Dredge with corn flake crumbs, then dip in
combined egg and milk and again in crumbs. Heat canner, add oil, and brown pork
chops on both sides. Place cooking rack, chops, and water in canner. Close cover
securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. 18 servings.
SPARERIBS WITH BARBECUE SAUCE
10 lbs . spareribs, cut into
serving pieces
Salt and pepper
Paprika
3 tablespoons cooking oil
4 onions, sliced
2 cups catsup
1 cup vinegar
2 tablespoons Worcestershire
sauce
1 teaspoon chili powder
1 teaspoon celery seed
1 cup water
Season spareribs with salt, pepper, and paprika. Heat canner, add oil, and brown ribs on
all sides. Add onion. Combine catsup, vinegar, Worcestershire sauce, chili powder, and
celery seed; pour over meat in canner. Close cover securely. Place pressure regulator
on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of
its own accord. 12-15 servings.
