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10-10 Secret Southern Sauce

When we went to a wedding in Chapel Hill, we had a delicious ham. I sought out the hostess and asked for the recipe. Well, I had to meet the qualifications to receive it as it had been passed down through the family for over an hundred years. I had to be married and I had to promise to not give to anyone (in their family) that wasn't married. So I promised and hopefully no one from that family will ever see this blog. Later we had a discussion with Janene about when ketchup had been created. We looked it up and it is attributed to Heinz in 1876 from a similar Chinese sauce called cat sup. So it is likely an old recipe...

The original recipe is for a large piece of meat to feed many. Here is that recommendation.
Before baking your whole chicken, pork roast or ham, salt and pepper generously and cover. Bake at 325 degrees for an hour or more, depending on size. You can check it with a thermometer if you are unsure.
Then pour this sauce over the meat and allow to meat to rest before serving. Use the meat as a main course, sandwich filling, etc. You can freeze the extra (meat and sauce) for another time.

HOWEVER, more likely, you are wanting to just make a small portion so do the same with your portion, just reduce the oven time drastically and make a 1/2 or 1/4 portion of the sauce.

Secret Southern Sauce-
Mix together and bring to a boil:
1 c vinegar
1 c sugar
6 T ketchup
6 T prepared mustard
1-2 t red pepper flakes
Remove from heat and pour over hot cooked meat and allow to rest a few minutes before serving.

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