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 Ham & Pork

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mohala
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Join date : 2009-12-01
Age : 55

PostSubject: Re: Ham & Pork   Tue Dec 08, 2009 12:59 pm

In the winter months we usually cook turkey and ham alot. This is the best time to use the oven.

Turkey
Ham
Sweet Potato Fluff or Casserole
Fresh greens
Homemade rolls
Macaroni and cheese

All kinds of baked goods

There is no diet control in the winter months around my house (lol)


Last edited by mohala on Tue Dec 08, 2009 11:21 pm; edited 1 time in total
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PostSubject: Re: Ham & Pork   Tue Dec 08, 2009 2:03 pm

Sweet and Spicy Glazed Ham


Prep Time: 10 min
Total Time: 2 hours 25 min
Makes: 20 servings

6- to 8-lb fully cooked smoked bone-in ham
1/2 cup packed brown sugar
1/3 cup maple-flavored syrup
1/2 teaspoon ground mustard
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
Dash of ground nutmeg

1. Heat oven to 325°F. Line shallow roasting pan with foil. Place ham, cut side down, on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of ham and does not touch bone.
2. Bake uncovered about 1 hour 30 minutes or until thermometer reads 135°F to 140°F. Meanwhile, in small bowl, mix remaining ingredients. Brush over ham during last 30 minutes of baking.
3. Cover ham loosely with foil and let stand 10 to 15 minutes for easier carving.
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mohala
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PostSubject: Re: Ham & Pork   Tue Dec 08, 2009 2:06 pm

Honey-Orange Ham


Prep Time: 15 min
Total Time: 5 hours 0 min
Makes: 12 servings


1 orange
1/3 cup honey
1 teaspoon ground mustard
1 fully cooked bone-in half-ham (6 to 9 pounds)
Whole cloves, if desired

1. Grate 1 tablespoon peel from orange; squeeze juice. Mix peel and juice with honey and mustard in small bowl. Pierce surface of ham at 2-inch intervals with metal skewer; place in 2-gallon resealable plastic food-storage bag. Pour honey mixture over ham; seal bag. Refrigerate 2 hours.
2. Heat oven to 325°. Place ham, fat side up, on rack in shallow roasting pan. Discard marinade. Insert cloves in ham. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat.
3. Bake uncovered 1 hour. Cover loosely with aluminum foil so ham does not overbrown. Bake 1 hour to 1 hour 30 minutes longer or until thermometer reads 135° to 140°. Let ham stand loosely covered 10 to 15 minutes for easier carving
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mohala
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PostSubject: Re: Ham & Pork   Tue Dec 08, 2009 3:13 pm

This is my very own recipe from my mother.

Ocean Wave Ham


One semi-boneless ham I usually use a (Cumberland Gap ham they are easy to cook)
1-can Crushed Pineapple
1-can Whole Pineapple Rings
1-can Cranberry Sauce
1-½ cup of Brown Sugar
Cherry Seven Up

Garnish:
Cloves
Maraschino Cherries

You take your ham and place in your baking pan Size depends on your ham size

You place your pineapple rings around the top of your ham close to sides. Make sure they are touching. (Use toothpicks to hold them there)

Take your crushed pineapple and cranberry sauce along with ½ cup of brown sugar and spoon it on top of your ham. (The rings will hold mixture in place.)

Take the rest of your brown sugar and spread it on top of the mixture.

Place a cherry inside each of the pineapple rings using a toothpick to keep them in place. You may put cherries wherever else you wish .

Stick cloves here and there to garnish

Pour Cherry seven up in the bottom of pan. Just a little. You will use this to baste ham throughout the cooking time. Make sure you baste to get the right affect.

Cook at 350 until done .Topping will form a glaze.

Now isn’t that a pretty ham. It is simply delicious
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countrybelle2004
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Join date : 2009-11-26
Age : 42

PostSubject: Re: Ham & Pork   Sun Dec 13, 2009 12:35 pm

Sometimes we grow tired of ham, and we don't much like turkey, so I came up with this easy recipe a couple years ago.


Apricot Glazed Cornish Hens



Cornish Hens (you choose how many)
Apricot Jelly


Preheat oven according to pkg directions.
Wash hens.
Stuff them. (see below)
I cook for 30 mins before glazing.
Stir up jelly, I add a bit of butter and microwave a tad to thin for basting.
Apply glaze generously, then every half hour or so to keep from drying.


Stuffing:
Usually we use our regular stuffing. But once or twice we have stuffed our hens with Uncle Ben's wild rice.
Just be creative, I do.
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countrybelle2004
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PostSubject: Ham & Pork   Wed Dec 30, 2009 9:09 am

Best Ham recipes, or what to do with left over ham recipes.

All other Pork recipes.
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flipper09
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Join date : 2009-12-30
Age : 46

PostSubject: Pork Chops in Cider Sauce   Sat Jan 30, 2010 8:54 pm

This is an easy recipe. We started using it when we bought a recipe box and our daughter picked it out to try. I use thin pork chops, but thick ones would work too. It works better to get boneless ones. The ingredients are 3-4 pounds of pork chops (this can be adjusted based on how much you plan to serve), mustard, apple juice. You spread the mustard on both sides of the pork chops and cook them through. When they are cooked, keep them warm in a separate pan and use the drippings and the apple juice to make the sauce. Add about 3/4 to 1 cup of apple juice or cider. Cook the liquid until it reduces to about half of what you started with. Pour over top of teh chops and you are ready to serve! It goes well with any type of potatoes or noodles.
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countrybelle2004
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PostSubject: Re: Ham & Pork   Sat Jan 30, 2010 10:30 pm

I love Pork Chops with applesauce so I bet this is really good.


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