2 c dried apples (½ pound) 6 c chicken stock, fresh or canned
3 pounds smoked ham butt 2 T dark brown sugar
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Place the dried apples in a small bowl and pour in enough water to cover
them by at least 1 inch. Set the apples aside at room temperature to soak
for at least 8 hours, or overnight. Drain the apples in a sieve or colander
and discard the soaking water.Place the ham butt in a heavy 5- to 6-quart casserole at least 12 inches in diameter and pour in enough water to cover the ham by 2 inches. Bring to a boil over high heat, reduce the heat to low, and simmer partially covered for 1½ hours, or until the ham shows no resistance when pierced deeply with the point of a small skewer or sharp knife. Transfer the ham to a plate and discard the cooking liquid.
With a sharp knife, cut the ham into ¼-inch-thick slices and then ¼-inch cubes. Return the ham to the casserole and add the apples, chicken stock and brown sugar.
Bring to a boil over high heat, stirring until the sugar dissolves. Reduce the heat to low and simmer partially covered for 15 minutes. Taste for seasoning.
Dumplings
2 c unsifted flour 2 T butter, cut into ¼-inch bits and
1 T double-acting baking powder softened
¼ tsp salt 1½ c milk
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While the stew is simmering, prepare the dumpling dough: Combine the
flour, baking powder and salt, and sift them into a deep bowl. Add the butter
bits and, with your fingers, rub the flour and fat together until they look
like flakes of coarse meal. Add the milk and beat vigorously with a spoon
until the dough is smooth.Drop the dumplings on top of the simmering stew by the heaping tablespoon. Cover the casserole tightly, and simmer undisturbed for about 10 minutes longer. The dumplings are done when they are puffed and fluffy and a cake tester or toothpick inserted in the center of a dumpling comes out clean.
Remove the dumplings with a slotted spoon and pour the ham-and-apple mixture into a preheated bowl or deep platter. Arrange the dumplings on top and serve at once. Serves 6.
