Schnitz un Knepp (Apples and Dumplings)

1. 2 cups dried, sweet apples
2. 3 to 4 pounds ham
3. Knepp (dumplings)
4. 1 egg, beaten
5. 2 tablespoons butter, softened
6. 1/4 – cup milk
7. 2 cups all-purpose flour, sifted
8. 3 teaspoons baking powder
9. 1/2 – teaspoon salt

Soak the dried apples (schnitz) in water overnight. Next day scrub and dry the ham and simmer it in water for about 3 hours. Add the apples and the water they have soaked-in. Boil the ham hocks and apples together for another 1 hour. While they are cooking, begin making the dumplings (knepp). In a mixing bowl, sift together the flour, baking powder, and salt. To the flour mixture, make a hole in the center and add the egg and butter. Slowly begin adding the milk. Add just enough to make a stiff batter. Using a tablespoon, drop a spoonful of batter into the boiling apple-ham mixture. Cover and steam for 12 to 15 minutes. Serve on a hot platter, placing the ham in the center, the Schnitz (apples) circling the ham, and the Knepp (dumplings) around the edges.