Archive for the ‘Pork’ Category

Named after my grandfather, Poppy, this ham is absolutely delicious and so much better than one you would purchase.  Kids and adults alike LOVE IT.  I always remember how exciting it was to go to Gramma and Poppy’s and have this unbelievable ham sitting on the stovetop cooling, YUM! What a treat.  Thanks to my husband who asked Poppy to teach him to make the ham!

Ingredients:

1 ham, preferably Hamilton brand, smoked and it HAS to have a bone in it.  About 8 to 10 lbs.(If you like spiral then you can get a spiral ham at the grocery but don’t get a ham that is sugar glazed already)

1 box DARK brown sugar

1 four oz. small jar FRENCH’s yellow mustard

1 tablespoon white vinegar

1 throw away foil pan for easy clean up (if you wish)

Heavy duty foil

Preheat oven 250 degress.  Put ham in pan (face down)that is covered in heavy duty foil where it fits  with room for glaze to run all down the sides.  If you need to cook 2 hams then just put them face down side by side in a bigger pan.  The original recipe calls for a whole ham but I prefer the smaller ones.  Cook an 8-10 # ham for about 2 hours NO MORE!

Take ham out of oven and “hack” the fat off and “score” the ham, if you want.  (cut thin little lines around the ham so the glaze seeps in)  Mix glaze in bowl:   1 box dark brown sugar, small jar French’s yellow mustard and 1 tablespoon white vinegar, stir. Raise oven temp to 500 degress.  Spoon the glaze all on top of the ham, it will drip down sides and that is OK.  Cook in oven for 5 – 10 more minutes, until  glaze is bubbly.  If it will not bubble then put the broiler on until it does.  No more than 5 minutes.

Remove from oven and leave on stovetop to cool.  May be covered loosely with a foil tent.  May be served warm for dinner or cold for sandwiches but use the glaze, it is so fantastic.  The ham freezes very well.  We usually slice it all and freeze in single serve Press’n seal and then put them all in a large baggie.  The glaze freezes very well in a tupperware type container.  SAVE THE HAMBONE IN A BAGGIE AND FREEZE.  You will use this for soup, trust me!

Ingredients:

1.5 #’s boneless pork chops cut in little strips (like 1/2 ‘)

1/2 cup water

1 large or 2 medium onions (not red) sliced

16 oz canned tomatoes, any style that suits you

salt (about 1.5 to 2 teaspoons)

1/2 teaspoon paprika

1/4 teaspoon black pepper

1/4 teaspoon or less crushed red pepper, may omit

1 large green pepper cut in strips

2 oz. or more feta cheese, crumbled

spaghetti

Olive oil spray pan and cook pork over medium until browned, if you need to add a little olive oil, that is fine. Stir frequently.  When browned, add water, onions, green pepper, tomatoes, salt, paprika, and black and red pepper.  Cover and simmer about 45 minutes. If needed add more seasoning.

Serve over pasta and then TOP with crumbled feta cheese.

Ingredients:

 Purchase thin sliced boneless pork cutlets

2 eggs

flour or Italian breadcrumbs (our kids like flour, I LOVE the breadcrumbs)

olive oil (not extra virgin) or canola oil

 Make egg mixture in bowl. Pour flour or breadcrumbs on foil.Wash and dip salted (your choice) pork cutlets into egg mixture and then into flour or breadcrumbs.  Have small amount of oil on high in frying pan.  Put in pork cutlets for quick brown on both sides (you do not need to saturate the meat with oil) and then lower to cook, it will not take long.  Remove to paper towel on plate then transfer to serve.

Pork tenderloin: Marinade: (should do one day ahead or 2 days ahead or put all in ziplock and freeze for later cooking)

Ingredients:

1/2 cup olive oil

 1/4 cup soy sauce

 3 crushed garlic cloves

 1 tablespoon dijon mustard

 1/8 cup worcestershire

1/2 teaspoon pepper

 1/4 cup red wine vinegar

 1/4 cup lemon juice

Remove pork from marinade and cook on olive oil Pam sprayed grill pan.  I prefer to start on high and sear pork on both sides.  Continue cooking on medium until it is to your liking… you may need to re-spray before flipping.

Pork may be cooked in oven at 350, time depends on size of pork.  You may also cook on outdoor grill.

Pork freezes well before cooking, in marinade or after cooking you may slice and press ‘n seal freeze for easy single serve or whole in a ziplock.

Ingredients: 

Boston Butt or your favorite cut of pork (you do not need an expensive cut) about 4#,

4 or 5 garlic cloves

1 Spanish or Vidalia onion, sliced (you do not have to have the onion)

1 ten oz. bottle BADIA brand mojo

 salt and pepper

If you wish you can poke holes in the pork and insert a whole peeled garlic clove into each of the 4 or 5 holes.  (If you want to use sliced onion then put them on the bottom of sprayed crock pot) Put pork into sprayed crock pot and then pour the whole bottle of mojo on top.   Add salt and pepper.  I do this the night before, cover and put in fridge.  In the morning I simply put the crock container inside the outer part of the crock pot and put it on low for 8 hours.  Remove garlic cloves and serve over rice. . If you do not do this the night before then the morning is fine!

So I was working out one day with my friend Marsha and she kept saying how excited she was because she was having Pulled Pork for dinner.  Then our friend Colleen came in and she was talking about the Pulled Pork, too.  Needless to say, here is the recipe!  Good friends…good workout…AND a good dinner!!!  It was my lucky day.  Thanks, Marsha.

Ingredients:

1 Boston butt around 4.5 #”s, I like bone in

1 bottle apple cider vinegar(you should have some leftover)

2 tablespoons liquid smoke

1 bottle A1 Steak Sauce (you will have leftovers)

1 squeeze bottle yellow mustard(yes, you’ll have leftover)

2 to 3 tablespoons brown sugar

Place  pork in sprayed crock pot fat side up, pour apple cider vinegar around pork until 1/2 to 3/4 inch deep.  Sprinkle 2 tablespoons liquid smoke onto pork.  Pour enough A 1 all over pork to cover it.  Squirt a thick zig zag of yellow mustard on top of pork and sprinkle 2 or 3 tablespoons brown sugar on top.  Cook on low for 10 hours.  It’s fine to stay on warm after that.  To serve remove pork and pull apart in bowl.  Stir up juice and add 3/4 to 1 cup of juice to pork…do not add all of the juice from crock pot!

Serve on hamburger buns or Arnold sandwich thins with BBQ sauce (I like Pat’s homemade) and cole slaw.  Keep it easy, used bagged cole slaw or broccoli slaw with some cole slaw dressing.  I like to put the slaw on the sandwich, yum!  Meat freezes great!

Pork tenderloin: Pork tenderloin, garlic cloves, dijon mustard, Italian breadcrumbs (I use Vigo), red potatoes, sweet onion, olive oil Pam or the real thing, sea salt and pepper The amounts are up to you.

Potatoes:   I peel, cube and parboil for about 5-10 minutes.  This is by choice and you do not have to but sometimes it takes quite a while for the potatoes to cook in oven.  Give it a try in oven and let me know how it worked for you.

Onions: Just peel and quarter.

Spray 9×13 baking dish (or any size) with Olive oil Pam.  Cut slits (I do about 5) in pork (I use both tenderloins if 2 are in package)and insert garlic cloves into slits. If you like salt then you may add at this time. Cover pork with dijon mustard and then roll in Italian breadcrumbs. (If garlic falls out just put back in) Place in baking dish.  Add potatoes and onions, spray with olive oil Pam or drizzle with olive oil.  Add desired sea salt and pepper.  Bake 425 for about an hour uncovered.