Country Ham-Stuffed Apples

By Lynne Tolley

The great-grand niece of Jack Daniel, Lynne is the proprietress of Miss Mary Bobo’s Boarding House Restaurant in Lynchburg, Tennessee. She travels extensively as a talk show guest, sharing traditional southern recipes.

1/3 Cup Raisins
1 Tablespoon Jack Daniel’s Whiskey
1 Cup Country Ham, Finely Chopped
3 Tablespoons Butter, Softened
1/4 Cup Pecans, Chopped
3 Tablespoons Brown Sugar
2 Tablespoons Lemon Juice
4 Large Baking Apples (Winesaps Are Best), Unpeeled and Cored
1/4 Cup Cider Vinegar

Preheat oven to 350 degrees

Soak raisins in Jack Daniel’s Whiskey, stirring often, for about 30 minutes. Combine ham, butter, raisins, and whiskey, pecans and brown sugar. Place the apples in a greased baking dish; sprinkle lemon juice inside each cavity. Divide the filling evenly among the apples. Bake for 40 to 45 minutes, basting the outside of the apples with vinegar.

Serves 4.