By Lydia Harrell
This weekend was basically our family reunion. For more years than I can believe possible, we had our family cane grinding. It’s crazy how far we’ve come. When we first started our cook room wasn’t even a room. Which was not so great the year it rained. The guys made up a cover with bisqueen and we carried on. Mitchel’s first year he took an extra shift because he was afraid he wouldn’t like it and wasn’t sure he would want to stay. He regretted that and now is our main syrup maker. I’ve loved watching all our kids grow up and become more and more involved. Now we have a great niece and another on the way in the spring. My hope is one day they will carry on this tradition.
We cook a lot over the weekend, but we have a few things that we have every year. I always cook my cola ham. Breakfast is always the same. We definitely have to have biscuits. There is nothing like splitting one in half and pouring that warm freshly made syrup over it. This year; after not making it for a few years, I made my great great grandma’s corn cake. As a child I did not care for it, but have learned to love it as an adult.
Cola Ham
1 large smoked ham ( I prefer a good ole Bell ham)
1-2 liter bottle of coke
1c dark brown sugar
Pre-heat oven to 375 degrees.
Place ham in a large roasting pan. Pour coke over ham, reserving about 2 cups.
Cook for 2 hours.
While ham is cooking mix brown sugar and reserved coke together.
After 2 hours remove ham from oven. Turn oven up to 425 degrees. Slice rind off ham and score diamond shapes through the fat that is left on. Pour coke and sugar mixture over ham. Place back in oven, baste every 15 minutes for one hour. Remove from oven, allow to cool slightly, slice and enjoy.
Corn Cake
2 eggs
1c sugar
1c cane syrup
1 1/2c corn meal
1c flour
1/4c melted butter
1tsp vanilla
1tsp baking soda
Mix all together. Pour into an iron skillet with a tablespoon melted butter. Cook at 325 degrees. Start checking at about 45 minutes. It’s done when you insert a toothpick and it comes out clean.
Hope y’all have a blessed week and you’re taking the time to enjoy the Christmas season.