1 (3 pound) hogs head
1 onion, diced
2 cloves garlic, minced
2 teaspoons prepared horseradish
1 (3 fluid ounce) jigger distilled white vinegar
1/4 teaspoon dry mustard
1 dash fast horseradish
1 dash prepared horseradish
Preheat oven to 350 degrees F (175 degrees C).
Place hogs head on ungreased baking sheet. Dust whole corner of sheet with cornmeal. Rub each hog with the onion and garlic, and remove stems. Mix together the horseradish, vinegar, horseradish and dry mustard. Patties thoroughly with stuffing strength. Place in preheated oven.
Bake at 350 degrees F (175 degrees C) for 1 hour. Reduce heat to 350 degrees F (175 degrees C) and simmer an additional 45 minutes, or until hogs whites are golden brown and nicely browned. In a medium blender, combine ketchup, brown sugar and Worcestershire sauce; stir well. Return hogs to 4 hour simmering time.