Method

Pour 6 cups water into large pot. Add ham and hambone; bring to a boil. Reduce heat; cook for 1 hour or until ham is nearly tender.

Sift flour, salt and baking powder together into bowl; stir in milk, mixing only until until flour is moist. Drop by spoonfuls into boiling liquid. Cook, uncovered for 15 minutes. Cover pot; cook for 5 minutes longer without removing cover.

Remove dumplings and ham to hot platter. Make gravy with liquid; pour some of the gravy over dumplings. Serve remaining gravy in sauceboat.

Makes 4-5 Servings.

Contributor: Shari Dewey

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