Recipes Galore

Pork - # 01


Ham


*     Baked Ham     *


Method:
  • Scrub the ham well, using cold water; then dry.

  • Insert a meat thermometer into the center of the ham,
    through the fat side, making sure the bulb touches no bone
    or fat.

  • Place ham fat side up on rack in open roasted pan,
    and cover ham with a piece of clean brown wrapping paper,
    or a large paper sack torn open, tucking it well down the sides.

  • Place in a moderately slow oven ( 300 ° to 325 ° F ) and
    bake uncovered, allowing 15 to 25 minutes to the pound.

  • Regular ham will require the full 25 minutes,
    but the tenderized hams need only enough cooking to heat them
    well all the way through.

  • Calculate the time required for your particular ham.

  • The internal temperature registered by the meat thermometer
    should be 170 ° F. for regular hams,
    150 ° F. for tender hams.

  • Tender hams differ somewhat in the degree of tenderness;
    the directions which come with these hams should be studied
    carefully before cooking.


  • One-half hour before the ham is done,
    remove it from the oven, discard the paper,
    and carefully remove the skin ( if any ).

  • Score the fat in squares, diamonds or triangles,
    being careful not to cut through to the lean.

  • Spread with a glaze made by patting sieved brown sugar all over
    the fat and drizzling honey over the top.

  • Return to a moderate oven ( 375 ° F ) to glaze
    30 to 40 minutes.

  • If ham is cold when it is returned to oven,
    more time will be required for glazing.



*     Baked Picnic Ham     *


Method:
  • Remove wrapping from picnic ham, noting exact weight.

  • Calculate baking time, allowing 24 minutes to the pound
    if tenderized and 30 minutes per pound if not.

  • Wipe with damp cloth and place skin or fat side up in an
    open roaster; cover with brown wrapping paper or
    a brown paper sack torn open, and tuck around sides.

  • Place in a moderately slow oven (325 ° F) for the time
    calculated.

  • When this time is up, remove from oven, discard the paper
    wrapping and remove skin.

  • Serve hot or cold.


  • If a glaze is desired, remove from oven half an hour before
    end of cooking time, remove skin and score fat in squares or
    diamonds.

  • Sprinkle generously with brown sugar and strained honey;
    stick with whole cloves.

  • Return to oven and bake at ( 375 ° to 400 ° F ) for
    at least half an hour or until surface is nicely glazed.


  • Note: If a meat thermometer is used, the internal temperature
    should register at least 150 ° F. for regular picnic ham
    when the meat is done.



*   Ham And Potato Casserole   *


Ingredients:
  • 1 Lb. Ham ( Slice 1/2 Inch Thick )
  • 1 Tablespoon Bacon Fat
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1 1/2 Cups Milk
  • Salt If Needed
  • Dash Black Pepper
  • 6 To 8 Medium Potatoes, Sliced Thin


Method:
  • Pan fry ham in bacon fat until browned on both sides.

  • Place in well buttered Casserole.

  • Melt butter, blend in flour, add milk and stir over direct heat
    until sauce boils and thickens.

  • Add salt, if tenderized ham is used, and pepper.

  • Arrange sliced pared potatoes over ham,
    and pour hot sauce over them.

  • Bake in slow oven at ( 325 ° F ) until potatoes are tender,
    about 1 hour; cover Casserole for first half hour,
    then remove cover for the remaining time.

  • Either raw or cooked ham may be used for this dish.

  • Yield: 5 Servings.



*   Sausage, Bacon And Tomato Grill   *


Ingredients:
  • 1 Lb. Pork Sausage Links
  • 1/3 Lb. Bacon
  • 2 Large Tomatoes, Sliced Thick


Method:
  • Place sausages on broiler rack and broil slowly about 8 minutes,
    turning once or twice and watching carefully.

  • Now place bacon on rack and continue to broil until sausages are
    nicely browned and bacon is slightly crisped.

  • When sausages are about half done,
    place tomato slice on rack and cook until just softened.

  • As food are done, place on hot serving platter.

  • If preferred, all these foods may be pan fried on top of the stove.

  • Yield: 5 Servings.


  • Note: Slow cooking, whether in broiler or on top of stove,
    results in less shrinkage and better flavor and appearance
    in both sausages and bacon.



*     Stuffed Pork Chops     *


Ingredients:
  • 5 Double Rib Pork Chops
  • 1 1/2 Cups Soft Bread Crumbs
  • 1/4 Teaspoon Poultry Seasoning
  • 1 1/2 Teaspoons Salt
  • 1/2 Cup Finely Diced Celery
  • 2 Teaspoons Melted Butter
  • Flour
  • Milk


Method:
  • Have butcher make a pocket for dressing on inside of each chop,
    with opening between the two bones.

  • Wipe chops with damp cloth.

  • Lightly mix together the crumbs, seasonings, celery and melted butter,
    then stuff into chops.

  • Lay in a baking dish or skillet
    ( not one with a wooden handle ), and sprinkle with flour.

  • Pour in milk to a depth of about 1/2 inch;
    do not cover chops with it.

  • Cover and bake in slow oven at ( 325 ° F ) about 2 hours
    or until chops are perfectly tender,
    removing cover the last half hour.

  • If milk evaporates too much, add a little water once or twice
    during cooking.

  • When done, there should be ample gravy to serve with the chops.

  • Yield: 5 Servings.

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