Category Archives: PORK

SLOW COOKER BROWN SUGAR HAM

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fully- cooked ham, approximately 7-8 lbs (see notes below)

2 c pineapple juice

2 c brown sugar

1 1/2 tbs dijon mustard

1 1/2 tbs balsamic vinegar

1 1/2 tbs honey

2 tbs cornstarch

2 tbs water

Remove ham from packaging and discard any flavoring packet. If using a bone-in ham, check the end of the bone for a plastic cap and, if present, discard.

Pour the pineapple juice in bottom of a lg (6.5 to 8 qt), oval slow cooker.

In a med bowl, mix the brown sugar, dijon, balsamic vinegar, and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker.

Cover slow cooker with lid and set to LOW. Cook ham for 4-6 hours or until the meat is tender and the internal temperature reaches 140 degrees. If desired, flip and baste the ham halfway through cooking time and again about an hour before ham is done.

Once ham is done, remove to a platter and tent with foil to keep warm. Skim any fat and strain the juices from the crockpot into a saucepan. Place the pot on the stove over med heat and bring the juices to a simmer. In a small bowl, use a fork to stir the cornstarch into the water to make a slurry. Slowly pour the slurry into the pot while whisking the ham juices. Allow the mixture to bubble and thicken for a minute or two, stirring occasionally. If you desire a thicker sauce, you may stir in a bit more cornstarch slurry. Do not add straight cornstarch to the hot liquid or it will clump, and do not over stir the sauce once the cornstarch has been added or it may not thicken properly.

Serve the ham warm, with the sauce on the side or drizzled on top. If you prefer and oven-cooked ham effect, you may also glaze the entire ham with thickened sauce and pop it under the broiler for about 5 minutes (watch it closely!) before serving.

NOTE: YOU MAY USE A BONE-IN HAM (RECOMMENDED) OR BONELESS, WHOLE OR SPIRAL-CUT, CURED OR UNCURED, SMOKED OR NOT, BUTT, OR SHOULDER.

NOTE: TO DETERMINE NUMBER OF SERVINGS, ESTIMATE APPROXIMATELY 1/2 LB OF BONELESS HAM PER PERSON AND 3/4 LB OF BONE-IN HAM PER PERSON.

CROCKPOT PORK BARBECUE

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1 (5-7 lb) fresh pork shoulder

1 tbs salt

2 tbs sugar

pepper, to taste

1 1/4 c vinegar

1/2 c ketchup

1/2 c barbecue sauce

1 1/2 tbs crushed red pepper (see note)

dash of hot sauce

Put pork in crockpot.

Sprinkle salt and pepper over shoulder and add vinegar.

Cover and simmer 12 hours.

Remove from pot and pick meat from bones.

Strain liquid and keep approximately 2 cups.

Add remaining ingredients.

Mix with minced meat and return to crockpot.

Cook on LOW until juice is cooked down (or cook on HIGH setting for shorter time).

 

NOTE: THIS RECIPE IS A BIG HIT AS IT, BUT I FIND IT BE A BIT TOO “BITEY” USING THE 1 1/2 TBS CRUSHED RED PEPPER.

CHRISTMAS PORK LOIN

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2 (16 oz) cans whole berry cranberry sauce

1 (16 oz) can chicken broth

2 tbs ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1 orange, zested

1 (4 lb) boneless pork loin roast

1 tsp whole cloves

1 apple, sliced

preheat oven to 400 degrees.

place roast on a roasting pan and push cloves into the meat.

place apple slices over the roast.

mash cranberry sauce with chicken broth, cinnamon, nutmeg and ginger.

pour half of the mixture over the roast and cover with tin foil.

bake in the oven for 30 minutes and add remaining sauce.

bake until inside of roast reads at least 145 degrees. this should take an additional 30 minutes.

use drippings as glaze for the roast.

8-12 servings

SLOW COOKER RIBS

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3 lbs pork spareribs

1/2 tsp salt

1/4 tsp pepper

1 3/4 cups sliced onions

1 (18 oz) bottle barbecue sauce (or your favorite homemade barbecue sauce!)

place ribs, meat side up, on a broiling pan. sprinkle with salt and pepper. broil 6″ from the heat for 15-20 minutes or until browned. cool; cut into serving-size pieces.

place onion in a 5 qt slow cooker; top with ribs. pour barbecue sauce over all. cover and cook on HIGH for 1 hour; reduce heat to LOW and cook 3-4 hours or until ribs are tender.

4 servings

ITALIAN BAKED PORK CHOPS

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1 tbs Dijon mustard

1 tbs extra-virgin olive oil

1/2 tsp Italian seasoning

4 pork center loin chops (6 oz each)

salt and pepper

1/2 c shredded parmesan cheese

preheat oven to 400 degrees. line baking sheet with parchment paper. set aside.

in a small bowl, whisk together mustard, oil, and Italian seasoning. season the pork chops with salt and pepper, then brush both sides of the chops with the mustard mixture. press parmesan into both sides of chops.

place chops on prepared baking sheet. bake about 10 minutes or until just cooked through.

MAKES 4 SERVINGS

ONION-BAKED PORK CHOPS

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1 envelope golden onion soup mix*
1/3 cup plain dry bread crumbs
4 pork chops, 1” thick (about 3 lbs)
1 egg, well beaten

Preheat oven to 400 degrees. In a small bowl, combine soup mix and bread crumbs. Dip chops in egg, then bread crumb mixture, until evenly coated.

In a lightly greased 13”x9” baking or roasting pan, arrange chops.

Bake, uncovered, 20 minutes or until done, turning once.

PORK CHOPS AND HASH BROWN CASSEROLE

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6 pork chops

vegetable oil

seasoned salt

1 can cream of celery sop

1/2 cup milk

1/2 cup sour cream

1/4 tsp black pepper

1 (24 oz) pkg frozen O’Brien OR hash brown potatoes, thawed

1 cup (4 oz) shredded cheddar cheese

2 (2.8 oz) cans French fried onions

garlic powder, to taste

1/2 stick (2 oz) butter

brown chops in the oil.

sprinkle with seasoned salt and set aside.

combine soup, milk, sour cream, pepper, and 1/2 tsp seasoned salt.

stir in potatoes, 1/2 cup cheese, half of the French fried onions, garlic powder and butter (small pieces).

spoon this mixture into a 9″x13″ baking dish.

arrange chops over potatoes and bake, covered, at 350 degrees for 40 minutes.

top with rest of the cheese and French fried onions and bake, uncovered, 5 minutes more.

6 servings

PORK CHOPS AND RICE CASSEROLE

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1 3/4 cups water

1 1/2 cups minute rice

4 slices bacon

2 eggs, beaten

2 tbs water

1/4 cup scallions with tops, sliced

3 tbs soy sauce

4 pork rib chops

additional soy sauce

in a saucepan, bring 1 3/4 cups to a boil. remove from heat. stir in rice. cover. set aside.

in a skillet, cook bacon until crisp. remove bacon and crumble, reserving 2 tbs drippings. set aside.

in a bowl, combine eggs and the 2 tbs water.

in a skillet, cook eggs in 1 tbs of the reserved drippings until set, stirring occasionally. cut eggs into narrow strips.

add rice, bacon, onions and the 3 tbs soy sauce to the eggs. mix well.

turn into a greased 1 1/2 qt casserole.

in a skillet, brown chops on both sides in remaining 1 tbs drippings.

arrange chops on top of rice mixture. brush with additional soy sauce.

bake, covered, at 350 degrees until chops are tender, about 40 minutes.

4 servings

OLD-FASHIONED HOLIDAY GLAZED HAM

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1 spiral-sliced half ham
1 (20 oz) can pineapple slices, juice reserved
15-20 whole cloves (optional)
1 small jar maraschino cherries
3/4 cup packed light brown sugar
2 tbs yellow mustard

preheat the oven as directed on the ham package and follow the instructions for baking the ham. remove the ham from the oven about 30 minutes before the end of the warming time.

decoratively arrange the pineapple slices on top of the ham with whole cloves, if using, or toothpicks. place a cherry in the center of each pineapple ring and secure with a clove or toothpick.

in a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. spoon the glaze over the ham and bake for the remaining 30 minutes. remove the ham from the oven, transfer to a cutting board and carve.

12 servings

ROAST PORK WITH SPICED CHERRY SAUCE

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1 (3-4 lb) boneless pork loin roast
1 tsp salt
1 tsp peper
1 tsp rubbed sage
1 (16 oz) can tart red pitted cherries
1 1/2 cups sugar
1/4 cup vinegar
12 whole cloves
1 (3″) cinnamon stick
1/3 cup cornstarch
1 tbs lemon juice
1 tbs butter OR margarine
3-4 drops red food coloring, optional

rub roast with salt, pepper and sage; place in an ungreased shallow baking pan. bake, uncovered, at 325 degrees for 1 1/2-2 hours, or until a meat thermometer reads 160 degrees to 170 degrees.

meanwhile, drain cherries, reserving liquid. set cherries aside. add water to cherry liquid to measure 3/4 cup. pour 1/2 cup into a saucepan. add sugar, vinegar, cloves and cinnamon. bring to a boil. reduce heat; simmer, uncovered for 10 minutes. remove and discard the spices. in a small bowl, combine cornstarch and remaining cherry liquid until smooth; add to saucepan. bring to a boil; cook for 2 minutes, stirring constantly. stir in lemon juice, butter, cherries and food coloring if desired; heat through. let roast stand 10 mionutes; slice and serve with the cherry sauce.

8-10 servings