Recipe Schnitz Und Knepp |Ham with Apples and Dumplings| Amish Recipes

Put the ham and apples in a heavy 6-quart cooking pot or Dutch oven, with a tight-fitting cover, and add water to cover. Add the brown sugar and, if you like the flavor, cinnamon, or cloves. Bring to a boil. Cover and reduce the heat. Simmer on medium low heat for about 1½ hours until the ham is tender. Precooked ham, of course, will take less time than a smoked ham butt--only about 30 minutes. When tender, remove the ham and debone. Cut the meat into bite-size pieces and return it to the pan. If too much of the ham broth has evaporated in the cooking, add 1 cup hot water. There should be enough liquid to cook the dumplings.
While the ham and apples are cooking, sift the flour with the baking powder and salt into a large bowl. Cut in the butter with a pastry blender or with your fingers. Add the milk and stir vigorously with a wooden spoon until the dough is smooth.
While the liquid is at a simmer, drop in the dumpling dough by tablespoons. Cover the pan with the lid and simmer for 12 minutes, without peeking. Remove the dumplings with a slotted spoon and set aside while pouring the ham and apple stew into a pre-heated bowl or deep platter. Arrange the dumplings on top and serve at once.

Serves 6-8

1 (3-pound) smoked ham butt
1/2 pound sliced dried apples (schnitz)
6 c. water, enough to cover ham and apples
2 T. brown sugar
cloves or ground cinnamon to taste (optional)
Dumpling Dough:
2 c. all-purpose flour
1 tablespoon baking powder
1/4 t. salt
2 T. butter, at room temperature
1½ c. milk

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