Posts tagged ‘Pork’

November 25, 2011

Leftover Ham Ideas

We always have too many leftovers. And another  ham or turkey sandwich just gets boring (although a plain ham sandwich on white bread with a little mayo and mustard can’t be beat sometimes.) Here’s something from Real Simple from last Easter and I thought it worked for Thanksgiving too.

Here’s the link to the recipes:

Joan Hanson, test kitchen director of Hormel Foods, suggests these additional ideas for ham leftovers:

  • Make a lunchtime salad by tossing pasta with ham, vegetables, and your favorite dressing.
  • Create a pizza breakfast. Top pizza crust with scrambled eggs, diced ham, cheese, mushrooms, and green onions. Bake pizza until cheese is melted and bubbly.
  • Try Green Eggs and Ham Breakfast Sandwiches. While scrambling eggs, toss in diced, fresh spinach leaves, and some green onion. Spoon the green eggs and ham into pita halves or over toasted English muffins.
November 23, 2011

Bourbon Honey Glazed Ham

Another great, tested Thanksgiving recipe. Any southern home has a ham and probably has bourbon too. 🙂 I have to confess, I did not score the ham or put the peppercorns in the diamonds. I also bought sliced. Sometimes you gotta take the easy way! It was still delish!  Enjoy!

Bourbon Honey Glazed Ham

Recipe courtesy Sandra Lee


  • 2/3 cup bourbon or whiskey
  • 1 cup clover honey
  • 1/3 cup molasses
  • 1/2 cup 100 percent fruit orange marmalade
  • Nonstick cooking spray
  • 1 (5-pound) whole bone-in smoked ham, fully cooked, unsliced
  • 1/8 cup whole cloves


Preheat oven to 350 degrees F.

In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half, stirring occasionally. (When measuring honey and molasses, spray measuring cup with nonstick cooking spray to keep measurements accurate.) Set aside.

With a sharp knife, cut a diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross. Spread half of the bourbon glaze over the ham and roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes. Let ham stand for 20 minutes before slicing.

November 7, 2011

Smoked Pork Chops With Corn and Okra (or Lima Beans)

I get the Food Network Recipe of the Day emailed to me for inspiration. I save them occasionally and this one had been sitting in my Inbox, flagged, for quite some time. It was worth it! The pork chops were so tender and the corn “hash” was the perfect combination as a side.

First, something I always appreciate (err…am jealous of…) are the fabulous pictures that are on websites like Food Network or in magazines like Food & Wine. Here is what Food Network’s pictures looked like:

Photograph by Antonis Achilleos

Here is what it really looked like, when a normal, regular cook made it:

I digress…I did make some modifications. I used frozen lima beans instead of okra and canned corn in place of off the on-the-cob. Shame on me. Although, this recipe would be fabulous with grilled corn.

Smoked Pork Chops With Corn and Okra

Recipe courtesy Food Network Magazine


  • 4 bone-in smoked pork chops (3/4 inch thick), or 1 1/4 pounds ham steak, cut into 4 pieces
  • Freshly ground pepper
  • 1/4 teaspoon Cajun seasoning, plus more for sprinkling
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 3 ears corn, shucked and kernels cut off
  • 1/4 pound okra, thinly sliced
  • 1 large tomato, chopped
  • 1 tablespoon honey


[Dredge chops in flower and] sprinkle the pork chops with pepper and Cajun seasoning to taste. Heat the vegetable oil in a large skillet over medium-high heat. Add the chops and cook until golden brown, about 3 minutes per side. Transfer to a plate.

Add the onion to the skillet and cook until softened, about 5 minutes. Add the corn and okra and cook until crisp-tender, about 2 minutes. Add the tomato, 3 tablespoons water, the honey and 1/4 teaspoon Cajun seasoning; cook until the tomato is slightly softened, 2 to 3 minutes. Return the chops to the skillet; cover and cook until the vegetables are tender and the chops are heated through, 2 to 5 minutes.

Per serving: Calories 276; Fat 10 g (Saturated 2 g); Cholesterol 32 mg; Sodium 846 mg; Carbohydrate 30 g; Fiber 5 g; Protein 21 g



July 2, 2011

Receipe: Crock Pot Pulled Pork

Southern girls love BBQ. And this has to be the easiest and tastiest recipe for a busy gal. We’ve been eating on this for a week now and have even shared with friends!

Pulled Pork – from The Way The Cookie Crumbles – originally from Cooks Illustrated – serves 6

Crock Pot Pulled Pork

Spice Rub:

  • 1 tablespoon ground black pepper
  • 1-2 teaspoons cayenne pepper
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons dark brown sugar
  • 1 tablespoon dried oregano
  • 4 tablespoons paprika
  • 2 tablespoons table salt
  • 1 tablespoon granulated sugar
  • 1 tablespoon ground white pepper
  • 1 (6-8 pound) bone-in pork shoulder
  • ½ teaspoon liquid smoke (optional)
  • 2 cups barbecue sauce

Mix all spice rub ingredients in small bowl or plate. (the good thing is, all you need is a TBS and a TSP)

Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. For stronger flavor, the roast can be refrigerated for up to 3 days. I refrigerated for 1 1/2 days.

Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

Transfer roast to cutting board or jelly roll pan; discard liquid in liner. Pull by tearing meat into thin shreds with two forks or your fingers. Discard fat.

Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce. We used Sticky Fingers Tennessee Whiskey.

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