Constituents
A medium package. Of dried Northern sap, I used the 16-ounces sizes.
3 to 4 Meaty- ham hock cutter, occasionally, I used also meaty ham bone about.
1 small minced white Onion.
Enough water to cover the sap.
Salt & pepper, to taste
Mug of Light brown sugar.
DIRECTIONS
-The first step I started with, was to sort the sap for pebbles, and also I gutted them under cold water.
In the crockpot, I combined the irrigated sap, with the onion, ocean swab, and pepper, as well as the ham cutters hocks or ham, that I ’ve diced into large gobbets before.
-After that, I added enough water to cover the sap by around 2 elevation. This could yield roughly 6 to 8 mugs.
Once completed, I covered and cooked over low high heat for roughly 120 twinkles, also I reduced to low and continue cooking for an fresh 4 to 5 hours, or until sap were tender.
Following that, I removed the ham cutters or hocks, taking out all of the beef.
Following that, I returned the meat to the crockpot and added the brown sugar at this stage.
-I plant it extremely salutary to drain around 1 mug of the juice before applying the brown sugar, depending on the consistence or predictability of the sap, and I mixed everything gently to combine.
And to conclude, I preferred to pour some into individual coliseums for serving!