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A Delicacy of Tradition: Amana Colonies Pickled Ham Recipe

Nestled in the heart of Iowa, the Amana Colonies are a group of seven villages founded by German immigrants in the mid-19th century. Known for their rich cultural heritage, the Amanas are famed for traditional recipes that have stood the test of time. Among these cherished dishes is the distinctive pickled ham, a recipe that encapsulates the essence of communal living and culinary craftsmanship. This article delves into the origins of pickled ham in the Amana Colonies and provides a delightful recipe for you to recreate this historic dish at home.

The History of Pickled Ham in the Amana Colonies

The Amana Colonies, established by the Community of True Inspiration, prioritised collective living and mutual support. Their cuisine reflects this ethos, focusing on preservation methods and seasonal ingredients that would keep their communities nourished throughout the year. Pickled ham became a staple not only because of its long shelf life but also due to the necessity of using every part of the animal in the spirit of sustainability.

The pickling process, which includes brining the ham in a seasoned solution, enhances the flavour while ensuring the meat remains tender. As these settlers brought their culinary traditions from Germany, pickling became a vital preservation technique that has woven itself into the fabric of Amana’s culinary identity.

The Recipe: Amana Colonies Pickled Ham

Here is a delightful recipe to recreate the authentic Amana Colonies pickled ham. Perfect for serving at family gatherings or simply enjoying as a unique taste of tradition.

Ingredients

• 2-3 kg of ham, bone-in or boneless
• 5 litres of water
• 350 g of sea salt
• 250 g of brown sugar
• 10 cloves
• 10 allspice berries
• 5-6 whole black peppercorns
• 3 bay leaves
• 1 tablespoon of mustard seeds
• 1 clove of garlic, crushed
• 1 cup white vinegar

Instructions

1. Brining the Ham:

   • In a large pot, combine the water, sea salt, brown sugar, cloves, allspice berries, black peppercorns, bay leaves, mustard seeds, and crushed garlic. Bring the mixture to a boil, stirring until the salt and sugar dissolve completely.
   • Once the brine has cooled to room temperature, submerge the ham in the liquid ensuring it is fully covered. If necessary, use a plate or a weight to keep the ham submerged. Cover the pot and refrigerate for 5 to 7 days, turning the ham daily to allow for even curing.

2. Pickling the Ham:

   • After the brining period, remove the ham from the brine and rinse it under cool water.
   • Prepare a mix of white vinegar and water in a separate large pot. Bring it to a gentle simmer, then add the ham.
   • Let the ham simmer in the vinegar mixture for about 30 minutes to infuse it with flavour and help preserve it further.

3. Cooling and Storing:

   • Once cooked, allow the ham to cool, then slice it as desired. It can be stored in an airtight container, submerged in the pickling liquid for up to two weeks in the refrigerator.
4. Serving Suggestions:
   • Amana pickled ham is delicious served cold, paired with crusty bread and tangy mustard. Alternatively, it can be incorporated into sandwiches, salads, or even served warm with sauerkraut for a hearty meal.

Conclusion

The Amana Colonies pickled ham is more than just a recipe; it is a celebration of community, heritage, and the art of preserving flavours. By recreating this dish, you delve into a unique aspect of American culinary history while bringing a taste of the past to your dining table. Whether you’re enjoying it with family or sharing it at a gathering, this pickled ham is sure to evoke the spirit of togetherness that characterises the Amana Colonies. Happy cooking!