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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH


Remembering Our Danube Swabian Ancestors

     
 
Ham in Crust
  Schunke in Kruscht (Shoon-keh in Kroosht)/Schinken in Krust

by Mary Ann Young, 30 Oct 2009

  • 3 cups flour

  • tsp salt

  • tsp baking powder

  • Add water to make soft dough

Preheat oven to 400 F. 

Combine ingredients; roll out to 1/2 inch thickness.  Wrap ham (cured or not cured) and seal edges.

Grease roaster and put sealed ham in roaster; add 1-2 cups of water.

Put in preheated oven and roast at 400 degrees for 50 minutes.  Reduce heat to 375 for 2 1/2 to 3 hours. 
Baste while roasting, add more water if needed. 
If there is not enough fat, one can add bacon strips to the cured ham kind.

Try to loosen the ham from the bottom of the roaster now and then while roasting.

When ham is cooked, remove from roaster; cut up grust (crust) and scrape it off the bottom of roaster,
add more water if needed and steam until ready to eat.

The juice soaks into the grust to give it a wonderful ham taste. 
Serve grust right in the roaster as all the juice and good stuff is in the bottom of the roaster

We served this meal after midnight mass with homemade mustard and apple sauce

If there was any left, it was served with Christmas Day dinner.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 30 Oct 2009]

 
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