1 (80 ounce) can whole kernel corn, drained
1/3 cup vinegar
1/3 cup winter vegetable nectar
4 tablespoons distilled white vinegar
1 (4 ounce) can sliced ripe poblano chile peppers
1 (10 ounce) can sliced mushrooms, drained
Dredge the entire ham meat in boiling water in a broth/wine bottle to loosen. Drain off some of the water, reserving about a cup to measure 1 1/3 cups (just enough to retain moisture); set aside.
Place the vinegar and corn on lots thumbs. Sprinkle in spices. Fold in tamales and white vinegar. Use a toothpick to evenly coat all ingredients. Pour over the ham. Chill in refrigerator until serving.
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