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Pork, ham
« on: December 06, 2006, 11:27:04 AM »
This is a wonderful recipe for company. It tastes great, is quick and easy to prepare.

1 boneless pork loin (2 1/2 to 3 lbs)
1 can (16 ounces) jellied cranberry sauce
cup sugar
cup cranberry juice
1 tsp. dry mustard
tsp. ground cloves
2 Tbsp cornstarch
2 Tbsp cold water

Place pork roast in slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork. Yield: 4-6 servings.
« Last Edit: December 07, 2006, 05:07:27 PM by Ehelldame »


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Re: Pork
« Reply #1 on: December 06, 2006, 11:19:41 PM »
                                 Pork Chili Verde

1 1/2 lb lean pork stew meat sprinkled with salt, pepper and garlic powder 
1/2 cup onion, diced (optional)
1 T. peanut oil (or whatever vegetable oil you use).
1 can (2 cups) chicken broth
1 28 ounce can tomatillos, drained and whizzed in food processor or blender to make into puree.
1 cup cilantro leaves (to sprinkle over each serving)
1/2 jar Herdez Salsa Verde ( will add salt)

Heat oil in large pot. 
Add pork and fry until browned. 
Add the onion and continue cooking for a few minutes.
Add the broth and tomatillo Puree (and salsa verde if you are using it). 
Cook until the pork is done and tender.
Serve over rice with cilantro or in tortillas with cheese, onions and cilantro.
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Re: Pork, ham
« Reply #2 on: December 07, 2006, 05:56:56 PM »
Wild Rice And Sausage Casserole (CHATTMOMMA)

1 box Uncle Ben's Fast Cook Wild Rice
1 lb Ground sage sausage
1 bell pepper, diced
1 onion, diced
2 celery ribs, diced
1 can cream of mushroom soup.

Cook rice according to package instructions and set aside. Brown sausage and vegetables until sausage is done. Combine sausage, rice and cream of mushroom soup in a bowl and stir until well mixed. Spoon into an 8x8 glass pan and bake for 30 minutes until bubbly around the edges. Can be served alone or used as a delicious stuffing for Cornish game hens.


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Re: Pork, ham
« Reply #3 on: December 07, 2006, 05:57:59 PM »
A dish I had growing up in a Cuban household...a staple! (OMGHEATHER)

A pound of pork cubes, out of the darker sirloin cut is best.
Salt and Pepper to taste
1-2 Cups of Mojo, bottled or see recipe below.
Water to cover pork cubes.
Chopped white onion

Juice of one lime
Olive Oil for sauteing.

In a pressure cooker, crockpot or pot, place pork cubes sprinkled with salt and pepper and chopped onion. Pour mojo over it then use the water to cover the pork and onions. Set the lid on it and cook as follows:

Pressure cooker on medium for 25 minutes cooking time and 10 minutes cooling times.

Crockpot on low for the day, high for 3-4 hours.

Pot, bring it to a boil. Cover and cook till tender. 45 mins.

After cooking, drain well. Pat dry. Salt and Pepper to taste. In a large fry pan, coat bottom with olive oil and place it on medium high. When drops of water hit the oil sizzling, it is ready. Add cubes to hot oil and brown on all sides. About 10-15 minutes total cooking time.

Remove from oil and drain on paper towel or rack. Squeeze lime juice over them and serve with fluffy white rice and a tomato/avocado salad.

Mojo Recipe

Juice of one lime
Juice of two oranges
Equal water to the lime/orange mixture
A tsp of Cumin
1 minced garlic clove
1/4 cup of minced onion
Salt and pepper to taste

Mix the above and use as mojo. I used water in this recipe for pork because pure mojo will make the pork too tart. This way will flavor the pork without overpowering it. Normally water is omitted and mojo is used sparingly.


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Re: Pork, ham
« Reply #4 on: December 07, 2006, 05:58:35 PM »
This is an excellent recipe to make a day or three in advance, then keep in the crock pot on low and let people eat as they come and go. A great recipe for not a very nice cut of ham.

Harvey Ham (amiboo)

1 (8 pound) bone-in ham-uncooked butt or shank cut (Cooks brand)
1 (8 ounce) jar yellow mustard (can use spicy or brown as well)
1 pound brown sugar
24 dinner rolls, split

Place the ham in a large pot or slow cooker, and fill with enough water to cover. Bring to a boil, then reduce the heat to low, and simmer for 8 to 10 hours (overnight). Remove the meat from the water, and allow to cool. If it has cooked long enough, it will fall into pieces as you pick it up.

Pull the ham apart into shreds once it is cool enough to handle. It doesn't have to be tiny shreds. Place the shredded ham into a slow cooker. Stir in the mustard and brown sugar, cover, and set to Low. Cook just until heated. Serve on dinner rolls.

We like it plain but it could be topped with pickles and/or onion and served with coleslaw and baked beans. You may wish to decrease the sugar but I encourage you to try it as written first, then cut back if you feel it's to sweet. Good even if you don't like mustard.


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Re: Pork, ham
« Reply #5 on: December 07, 2006, 05:59:05 PM »
Pork Chop Casserole (CHATTMOMMA)

4 potatoes, scrubbed and cubed
2 cups of carrot slices
1 onion, chopped
2 4oz jars sliced mushrooms
2 cans cream of celery soup
2 teaspoons salt
2 teaspoons thyme
4-6 pork chops

Put vegetables in the bottom of slow cooker, sprinkle with one teaspoonful each thyme and salt. Pour on 1 can of soup, spread with a spoon to cover. Top with pork chops, sprinkle with remaining salt and thyme. Pour over and spread remaining can of soup. Cook on low 8-12 hours until meat is done and veggies are tender.

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Re: Pork, ham
« Reply #6 on: December 07, 2006, 07:31:49 PM »
Ham and Potato Casserole
5 potatoes, sliced
1 onion, sliced
1 lb sliced ham (we use Springfield quarter ham, sliced)
1 large can cream of mushroom soup
2 cups shredded cheddar cheese.
Layer as follows in slow cooker:Potatoes, ham, onion, cheese. Repeat layers until all ingredients used, top with cheese. Pour in cream of mushroom soup and cook on low all day. Great comfort food!
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Re: Pork, ham
« Reply #7 on: February 13, 2007, 02:16:02 PM »
Easy Apricot Glazed Pork Chops


1/2 teaspoon salt
1/8 teaspoon black pepper
4 boneless pork chops (1/2 to 1 inch thick)
1/3 cup apricot preserves
1/3 cup sweet white wine
1/2 teaspoon ground or fresh ground ginger
canola oil cooking spray

1. Spread a little salt and pepper over both sides of each pork chop. Spray a large skillet lightly with cooking spray, and heat over medium-high heat. Add pork and cook for 2 minutes on each side or until evenly browned. Remove pork from heat.

2. In a small bowl, whisk together wine, preserves and ginger. Add mixture to pan and simmer until mixture thickens (about 5 minutes). Return pork to pan and cook, turning to coat, until cooked through (about 2 minutes per side).


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Re: Pork, ham
« Reply #8 on: August 09, 2007, 02:24:29 AM »
Spicy Lasagna

Large jar Prego spaghetti sauce
1 pkg Barilla lasagna noodles
1 lb SPICY Italian sausage
Large container whole ricotta cheese
1 lb shredded mozzerella cheese
10 dashes Tapatio hot sauce

Prepare lasagna noodles as directed. Strain and set aside.
Remove casings from sausage and brown well in skillet, crumbling it well. Drain fat. Add spaghetti sauce and stir over medium heat until hot. Add 10 dashes hot sauce and stir.
In a large lasagna pan, lay down noodles, overlapping slightly. Press a handful of ricotta cheese over noodles. Ladle over sausage mixture evenly, sprinkle with mozzerella. Continue to layer with noodles, cheese, and sauce until out. Put in preheated 350 degree oven 20 min, or until top layer of mozzerella is fully melted.


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Re: Pork, ham
« Reply #9 on: February 22, 2008, 06:38:53 PM »
BBQ Pork Chops


6-8 pork chops

3T vinegar

3T Worcestershire sauce

2t salt

4.5 T brown sugar

t red pepper

t chili powder

1 C ketchup

1 C water



Combine all ingredients excepts pork chops in baking pan.  Place chops on top, spooning sauce over chops.  (No need to brown the chops first!)


Bake at 350 for 90 minutes (covered), then uncovered for 20 minutes at 375.




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Re: Pork, ham
« Reply #10 on: March 20, 2008, 09:38:07 AM »
Pork Chops with Roasted Red Pepper Spagetti

2 packets of tomato pesto mix
1 large roasted red pepper, chopped *instructions on roasting at end
1/2 small white onion, chopped
1 can of canelli beans (white kidney beans)
1 tablespoon crushed red pepper flakes
1 cup roasted red pepper tomato soup (comes in a carton)
1/2 cup tomato paste
2/3 cup chicken broth
1/2 cup light sour cream
1/4 cup shredded parmasean cheese
4 pork chops, trimmed and deboned
4 servings of pasta, cooked halfway

Put the first  ingredients into a blender and blend until smooth.  Pour into a large skillet and add chicken broth.  Bring to a low simmer and add pork chops.  Cook 10 minutes, turning halfway through.  Meanwhile, cook your pasta halfway and set aside, reserving 1/4 cup of the water.  When pork chops are cooked, remove from pan and keep warm.  Add pasta and pasta water, bring to a boil.  Cook 10 minutes.  Remove from heat and temper sour cream, then add to pan.  Bring to a low simmer and remove from heat.  Sprinkle parmesean cheese on top and cover.  Let sit 5 minutes.  Enjoy!

*To roast a whole red pepper, first cut it in half, seed, and remove pith.  Brush outside with olive oil and place in a garlic baker or small pan (stoneware if you have it), and cover tightly with foil.  Cook in oven at 200 degrees for one hour.


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Re: Pork, ham
« Reply #11 on: July 27, 2008, 01:05:47 PM »
Pork Roast with Creamy Mustard Sauce

From Betty Crocker's Slow Cooker Meals

Servings: 8 servings

2 1/2 to 3 lb. pork boneless sirloin roast
1 tbs. vegetable oil
3/4 cup dry white wine or can substitute chicken broth
2 tbs. gold medal all-purpose flour
1 tsp. salt
1/2 tsp. pepper
2 medium carrots, finely chopped
1 medium onion, finely chopped
1 small shallot, finely chopped
1/4 cup half-and-half
2 to 3 tbs. country-style Dijon mustard

Trim excess fat from pork. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. Place pork in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except half-and-half and mustard; pour over pork. Cover and cook on low heat setting 7 to 9 hours or until pork is tender. Remove pork from slow cooker; cover and keep warm. Skim fat from pork juices in cooker if desired. Stir half-and-half and mustard into juices. Cover and cook on high heat setting about 15 minutes or until slightly thickened.

Serve sauce with pork over hot buttered noodles.
« Last Edit: July 27, 2008, 01:14:28 PM by SkylerY »


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Re: Pork, ham
« Reply #12 on: July 28, 2008, 05:18:38 AM »
Fillet of pork with chanterelle mushrooms

- Fillet of pork, in about 1,5 cm slices (about 2-4 slices per person, depending on the eaters)
- Chanterelle mushrooms (as many as you can get, the more the better)
- Shalotte onions, garlic
- Olive oil
- Salt and pepper
- Pesto rosso
- White wine
- Creme Fraiche

Marinate the fillet in a bit of oil, cuben onion, crushed garlic, salt and pepper for a little while.
Heat a pan and add some of the marinade oil, heat and then brown the fillet slices in the VERY hot pan. Either cook in the pan until rose, or for more comfort, just put in a warm (not hot) oven to cook.

Add the wine to the pan, add pesto rosso, cook for a short while, add the mushrooms, let simmer a moment, add creme fraiche. Add the fillet slices and serve with your choise of:

fresh pasta (I really like this with penne)
roast potatoes
mashes potatoes
white wine risotto

and salad