HAM & WHITE sap
constituents
1 pound dry Great Northern sap
8 mugs water
1/2 tablespoon swab
1 ham hock
1 mug diced carrots
stalk celery, diced
1 mug diced onion
1 tablespoon diced garlic
1 tablespoon mustard greasepaint
2 bay leaves
2 mugs diced ham
tablespoon ground white pepper
DIRECTIONS
wash the sap, sorting out any broken or discolored bones
. In a large pot over high heat, bring the water to a pustule. Add the swab and the sap and remove from heat. Let sap sit in the hot water for at least 60 twinkles.
After the 60 twinkles of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a pustule, reduce heat to low and poach for 60 further twinkles.
Remove ham bone and discard. Stir in the diced ham and poach for 30 further twinkles. Season with ground white pepper to taste.
