Aunt Maudine’s Ham

My Aunt Maudine was a gifted and talented lady. I got my love of fresh flowers for her. She and my Uncle Jimmy Williams owned and operated Auburn Flower Shop for many years. She loved to entertain. This one she shared after she prepared this wonderful meat at her lake house in 1970.

3 to 4 Ham steaks or thick breakfast ham
1 c. brown sugar
1 ˝ c. red wine or cooking sherry
1 jar peach pickles
1 jar apple rings

Cut ham into serving size pieces. In an oblong casserole dish, add brown sugar, sherry, juice from pickles and apple rings. Stir to dissolve brown sugar. Place ham in juice. Marinate for a t least one hour, turning every 20 minutes. Meat should be covered off and on during the soaking process. Cook over a low heat charcoal grill, turning three or four times. Cook about 15 minutes.

Tip: any leftovers are great with eggs and hot biscuits the next morning!