Pork Recipes

                               EASTER HAM


7 lb/3.2 kg bone in skinless ham

Mix ¼ cup each of:

Extra virgin olive oil aged balsamic vinaigrette

Maple syrup

Add 1 tsp Dijon mustard

Set aside

Cover and Bake scored ham in a 325 for 1 hour

Brush some of the glaze (small amount) on it

After 1 hr uncover and bake another hour glazing every 20 minutes

Tent and let ham rest 15 minutes before serving

 * Note you can use any vinaigrette (bottled store bought) that you like the combo of ingredients, just add the maple syrup to it and mustard


* I sometimes use jam instead of vinaigrette for a sweeter glaze

                     HAM WITH MAPLE GRAVY


1 fully cooked boneless ham (6 lbs)

30 whole cloves

¾ c maple syrup

4 tsp ground mustard

2 c apple juice 3 T cornstarch

3 T water

2 T butte

6 med tart apples, cored and cut into ½ inch slices


Place ham on a rack in a shallow roasting pan.

With a sharp knife make a diamond patters on the surface of ham

Push clove into each diamond

Combine ½ c maple syrup and mustard, pour over ham

Pour apple juice into pan. Bake at 325 for 1 ½ to 2 hours 

Remove ham and transfer pan juices to saucepan

Combine cornstarch and water, add to pan juices once they are boiling turn down to simmer.

In a frying pan add butter remaining syrup and apples. Cook 10 minutes until tender.

 Serve slices ham with apples and gravy.

 

              PULLED PORK SLOW COOKED IN THE OVEN

RUB                                                                    3 -5 lb shoulder roast

3T paprika
1T garlic powder
1T brown sugar
1T dry mustard
3T kosher salt
Rub roast with the rub above
Place in a 300 degree oven and cook for 6 hours. 

Or you can slice some onions and use BBQ sauce and slow cook for 10 hrs

 

               SLOW COOKER PULLED PORK SANDWICHES

Rub for pork                                                    6 -7 lb. pork butt or shoulder roast

3 T paprika
1 T garlic powder
1 T brown sugar
1 T dry mustard
3 T kosher salt
Mix together and marinate for 1 hour or more

Slice 3 onions and put in the bottom of slow cooker
Add roast
Top roast with ½ cup of BBQ sauce

Cook on slow for 10 hrs. Place on cookie sheet and shred with 2 forks
Toast bun, add pulled pork topped with onions and juice left in slow cooker
* you may want to add more bbq sauce to buttered bun

To freeze Pour liquid and pulled pork into container and freeze.
To reheat. Pour container into a pot and heat on top of stove.
Add fresh bbq sauce and onions if desired

                SLOW COOKER PORK SHOULDER

DRY RUB
1 package of seasoning mix ( whatever you like0
1 T paprika
1 tsp pepper

LIQUID FOR SLOW COOKER
In a bowl add
½ c chicken stock
½ c brown sugar
¼ c soya sauce
1 c. chili sauce
1 can pineapple juice (8 oz)
Whisk together

BOTTOM OF SLOW COOKER
1 sliced onion
Chopped carrots
Chopped celery
Place pork shoulder on top with the fat side up
Pour half of the sauce over roast
Cook on low for 8-10 hrs.

Take the other half of sauce and heat pouring over meat when done just before serving

 
Pork Tenderloin with Mushrooms and Gravy

1 lb pork tenderloin
¼ tsp salt & pepper
2 T vegetable oil
1 shallot
8 oz mushrooms ( mixed)
¼ thyme
1 ¼ c chicken broth ( can use ¼ c white wine)
1 tsp butter & flour
Sprinkle pork with salt & pepper.
Heat oil in oven proof frying pan
Brown meat on all sides
Roast in a 400 degree oven for 18 min
Remove roast to cutting board and tent with foil
Put frying pan on stove and add butter, shallot’s, & mushrooms
When mushrooms are brown add flour
Add chicken broth, thyme
When thick serve over sliced Tenderloin

 

     PORK TENDERLOIN WITH BLUEBERRY SAUCE

½ tsp thyme, dried
Salt & Pepper
1 pork tenderloin
1 tsp vegetable oil

Blueberry Sauce

¾ c dry white or red wine
1 c frozen blueberries ( wild blueberry work best)
1 T sugar
1 tsp lemon zest
1 ½ tsp cornstarch in 1 ½ tsp cold water

In a oven proof frying pan heat oil
Add thyme, salt & pepper to pork and brown
Transfer to 350 degree oven cook for 30 minutes (160 degree)
Let stand for 5 minutes

In same pot remove the grease
Add wine and bring to a bowl
Reduce for 3 minutes
Stir in blueberries, sugar, lemon, and return to a boil
Add cornstarch with water to thicken
Place sauce on the bottom of a meat plate and top with pork medallions