by Bethany on April 20, 2011
(Source)
I’m excited about Easter this year. The weather is really starting to get nice and I love getting together with my family. Plus, I’m hoping that the Easter bunny will give me the chocolate covered bacon that I asked for!
Many family get togethers will often have ham as the center piece in the meal. Here are a few tips for picking out and making your Easter ham:
- All varieties of cured ham are either boneless or bone-in. Bone-in hams are traditionally considered more attractive and boneless are considered easier to serve because of simplified carving.
- Most hams are fully cooked, as noted on the label.
- Cooked hams can be served cold or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 140°F (about 15-18 minutes per pound).
- Uncooked hams should be heated to an internal temperature of 160 degrees F.
- Leftover ham for use in a variety of soups or casseroles can be cut up into slices or cubed and stored in the freezer for two to three months
Glazed Ham with Pecan Crust
Ingredients:
10 pound bone-in fully-cooked ham
2 cups apple cider
1 cup brown sugar
1 tablespoon Dijon-style mustard
1 1/2 cups pecans, finely chopped
Preheat oven to 325 degrees F. Insert meat thermometer into center of ham without touching bone. Place ham in baking dish and pour cider over. Roast in oven, basting with cider every 30 minutes for a total cooking time of 2 1/2 hours (about 15-18 minutes per pound), or until thermometer registers 140 degrees.
Meanwhile, in bowl, combine brown sugar, mustard and pecans.
Remove ham from oven during the last 40 minutes and firmly pat the sugar pecan mixture all over the ham. Return to oven and continue roasting until crust is brown and ham is done. Slice and serve with sauce. Some of the topping falls into the sauce, making it the perfect accompaniment to ham.
by porktastic on July 13, 2010
Catch up on my story!
I. Introducing Jamie
II. Cooking Attempt Number One
Let us begin where we left off. Introducing pork into my cooking repertoire!
Using the America’s favorite pork chop recipe from the Super Pork Recipes guide distributed by OPPC, I made eight pork chops, which I marinated for 30 minutes in reduced-fat Italian dressing. Yes, it is a children’s recipe guide, but don’t judge.
After marinating, I used a little of Lawry’s seasoning salt and grilled until the chops reached an internal temperature of 160 degrees. I combined the chops with my first attempt at green bean casserole, which was so easy I’m slightly mortified I had to Google a recipe for it! I also grabbed a dozen ears of amazing, Ohio sweet corn, which was so good it’s slightly ridiculous.
Despite the fact that my entire family left the house at the mention that I was cooking dinner, all did eventually return and sample supper. Only after I tried a bite myself to assure food quality and safety levels to all parties. Everyone lived to tell about the meal, their stomachs are still intact and even though they’d never admit enjoying it, everyone had seconds…
I survived marinated pork chops on the grill, so obviously you can too! It’s time to get grilling. Use this simple and tasty recipe to cook for your family tonight and check out other great pork chop cooking tips in this guide. Love to hear back about how it works out for you! Oh and be sure to check back for how my round two of pork cooking went, where I insanely tried TWO different recipes!
–JJ
Learn more about this recipe here!
Ingredients:
-4 pork chops
-3/4 cup Italian dressing (or use a reduced-fat Italian dressing)
-1 teaspoon Worcestershire sauce
Cooking directions:
Serves 4. Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight). Remove chops from bag, discarding marinade and grill over a medium-hot fire, turning once, until just done, about 8 to 11 minutes total cooking time.
Nutrition facts:
Calories: 210
Cholesterol: 60 mg
Protein: 25 grams
Saturated fat: 3 grams
Fat: 11 grams
What’s your favorite marinade or rub?
