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Tavern Ham aka Cottage Ham Recipe

I cooked my first Cottage ham this weekend in the Dutch Oven on my  Egg and was very happy with the results. I picked this ham up from a family owned, 100-year old butcher shop on a road trip through Ohio called Stehlin's. They use a salt and sugar cure and smoke these for 24 hours with hickory - if you are ever in the area, I suggest you visit - you won't regret it!

This recipe was as follows:

Fresh green beans and diced Red Potatoes on the bottom of the dutch oven 

2 lbs. bacon
Tavern Ham
Two (2) People's Brewing Company Moundbuilder IPA beers for liquid
Few pinches of dried garden peppers (jalapeno, etc)  for some kick

Plate setter legs up, cooked at 350 - 375 F for 2 hours and polished off two more of those IPA's while the food was cooking ;) 



  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    That looks great Johnny. How is it served? Do you break up the ham pieces and server like a soup or what?
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • We sliced it up, but the meat was tender enough that it could have been pulled. We let everyone dish it out like soup. It was a real treat! 
  • Little StevenLittle Steven Posts: 28,817
    Was it an actual leg cut? We have something in Canada that I've never seen in the US called a cottage roll. It's made from the shoulder, pickled and smoked.


    Caledon, ON


  • Steven, this version is a shoulder cut.
  • Little StevenLittle Steven Posts: 28,817
    Yes then it sounds like our cottage roll. It looked similar from your pics. I would like to make a couple in the fall. I remember having them as a kid at my grandparents cottage.


    Caledon, ON


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