Ham Apples and Dumplings
  • 3 pounds smoked ham with bone
  • 4 cups dried tart apples
  • 3 tablespoons brown sugar
  • 1 large onion, finely chopped
  • 2 medium potatoes, cut into 1/2-inch cubes (optional)
  • Dumplings:
  • 2 cups sifted flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 3 tablespoons unsalted butter
  • 1 egg, beaten
  • 1/2-2/3 cup milk
  1. Cover ham in large pot with cold water. Bring to boil, reduce and simmer for 2 hours, or until ham is tender. Meanwhile, put apples in bowl and cover with water. Soak for at least 2 hours. Remove ham from bone and cut into medium pieces. Return pieces to liquid. Add apples, with most of apple liquid, to ham. Add brown sugar and onion. Cover and simmer for 30 minutes. Add potatoes and simmer 30 additional minutes.
  2. For dumplings, sift together sifted flour, salt and baking powder. Cut in butter with two knives or pastry cutter. Stir in eggs. Gradually add enough milk to make a moist, fairly stiff dough. Drop dough by tablespoons into gently boiling ham and apple liquid. Cover tightly and simmer for 12-15 minutes, or until dumplings are done. Serve immediately with