Recipe by Mercy
This is a simple and traditional Pennsylvania Dutch recipe. It simmers, unattended, for a long time releasing an intoxicating aroma while you go about your daily errands. Cooking time does not include soaking the apples overnight.
Top Review by Maura666
This recipe was perfect for a day when there's 10 inches of snow on the ground! I loved the combination of smokey, sweet, and salty flavors. I only soaked my apples for a couple hours in a can of chicken broth (I microwaved them for about 2 minutes to get a jump on the soaking). This one's definitely going into my winter-dinner repetoire. A delicious and easy way to cook ham without "babysitting" it forever -- thanks for sharing!
- 1 1⁄2 lbs cured ham (or 1 ham hock)
- 2 cups dried apples
- 2 tablespoons brown sugar
- 2 cups all-purpose flour
- 3 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 egg, beaten
- 2 tablespoons butter, melted
- 1⁄3-1⁄2 cup milk
Directions See How It's Made
- Soak the dried apples in water eight hours or overnight.
- Approximately 4 1/2 hours before serving, cover the ham with cold water and cook slowly for three hours.
- Add the apples and the water they were soaking in to the ham.
- Add the brown sugar and cook for an additional hour.
- For the knepp, sift together the dry ingredients.
- Stir in the egg and melted butter.
- Add enough milk to make a batter stiff enough to drop from a spoon.
- Drop the batter by spoonfuls into the boiling ham and apples.
- Cover the pan tightly and cook the dumplings 10 to 12 minutes.
- Do not lift the cover until ready to serve.