Category Archives: Pork

Spunky Shoulder Slices

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1 1/2 cups orange juice
1/2 cup vinegar
1/4 cup brown sugar (packed)
2 tablespoons cloves
1 tablespoon dry mustard
1 tablespoon ginger
1 tablespoon molasses
2 tablespoons brandy, if desired
1 1/2 pound smoked boneless pork shoulder butt
Spiced apple rings

Mix all ingredients together except meat and apple rings with rotary beater. Cut meat into 3/4 inch slices. Place meat in a shallow glass dish; pour orange juice mixture over meat. Cover; refrigerate at least 8 hours. Remove meat from sauce; reserve sauce.

Place meat on grill 4 inches from medium coals. Cook 15 to 18 minutes or until done, turning and basting frequently with reserved sauce. 5 to 6 servings.

To complement these piquant pork slices, serve mounds of potato salad and spiced apple rings or Grilled Cinnamon Apples (below).

Grilled Cinnamon Apples

Core 6 medium baking applies; cut crosswise into thirds. Brush both sides with soft butter; arrange in hinged grill. Place on grill 4 inches from medium coals. Cook 8 minutes. Turn; sprinkle with granulated, brown or maple sugar and cinnamon. Cook 5 to 10 minutes longer or until tender.

©Copyright 1971 General Mills, Inc. All rights reserved. Printed in U.S.A.

Glazed Ham Loaf In Ring

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Ingredients

1 cup milk
1 egg
2 tablespoon catsup
2 tablespoon prepared mustard
1 teaspoon salt
1/8 teaspoon pepper
2 cups soft white bread crumbs
1 1/2 lb ground cooked ham (6 cups)
1/2 lb ground pork
1/2 lb ground veal
2 tablespoons finely chopped onion
2 tablespoons chopped parsley

Glaze
1 can (81/2 oz) sliced pineapple
1/4 cup light brown sugar
2 tablespoons cider vinegar
1/2 teaspoon ground ginger
parsley sprigs

Directions

1. Preheat oven to 350°. In large bowl, combine milk, egg, catsup, mustard, salt, and pepper; beat until well blended. Stir in bread crumbs; let stand several minutes.

2. Add ham, pork, veal, onions, and parsley; mix well. Turn into 1 1/2 quart ring mold, packing down firmly.

3. Bake, uncovered, 30 minutes

4. Make Glaze: Drain juice from pineapple into small saucepan. Add sugar, vinegar, and ginger. Bring to boiling, stirring. Cut pineapple slices in half; add to boiling mixture. Reduce head, and simmer 5 minutes. Remove from heat.

5. Remove ham ring from oven. Run spatula around edges to loosen, and turn out in shallow baking pan. Pour half of glaze, without fruit, over top. Bake 20 minutes. Arrange pineapple on ham. Cover with glaze. Bake 20 minutes.

6. With wide spatulas, remove ham ring to warm platter. Spook glaze from pan over top. Arrange parsley in center. Serve with any remaining fruit, and catsup.

Serves 8.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Cherry-Sauced Ham Balls

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Ingredients

1 beaten egg
3 tablespoons milk
1/3 cup fine dry bread crumbs
Dash pepper
1 1/2 pounds ground fully cooked ham
2 tablespoons shortening
1/4 cup water
1 21-ounce can cherry pie filling
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
Dash ground cloves

Directions

In a bowl combine the egg, milk, bread crumbs, and pepper. Add ham; mix well. Shape mixture into 18 meatballs. In a skillet brown meatballs in hot shortening, shaking pan often to keep balls round. Drain off fat. Add the 1/4 cup water. Simmer, covered, 15 to 20 minutes, turning meatballs occasionally. Meanwhile, heat pie filling with the 2 tablespoons water, lemon juice, cinnamon, and cloves. Spoon some sauce atop meatballs and pass the remainder.

Makes 6 servings

Denver Scramble

In skillet melt 2 tablespoons butter or margarine. Cook 1 cup finely chopped, fully cooked ham; one 2 ounce can mushroom stems and pieces, drained; 1/4 cup chopped onion; and 2 tablespoons chopped green pepper in the butter about 5 minutes or till vegetables are tender but not brown. Combine 8 beaten eggs and 1/3 cup milk; add to skillet. Cook 5 to 8 minutes or till eggs are set throughout but still moist, folding eggs over with a wide spatula so uncooked part runs to bottom.

Makes 6 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Baked Ham And Scalloped Potatoes

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Ingredients

6-lb fully cooked bone-in half ham
3lb potatoes, pared and thinly sliced
4 medium onions, thinly sliced
3 teaspoons salt
3 tablespoons butter or margarine
2 tablespoons flour
1/8 teaspoon pepper
1/8 teaspoon paprika
2 1/4 cups milk
1/4 cup brown sugar, packed
2 tablespoons honey or corn syrup
1/2 teaspoon dry mustard
Paprika

Directions

1. Preheat oven to 325°. Wipe ham with damp paper towels. Place ham on rack in shallow roasting pan.

2. Bake, uncovered, 1 1/4 hours.

3. Place potatoes, onions and 2 teaspoons salt in large saucepan; cover with water. Bring to boiling and boil gently 5 minutes; or until potatoes are just tender. Drain.

4. Melt butter in small saucepan. Remove from heat. Add flour, 1 teaspoon salt, pepper, and paprika, and stir until smooth. Gradually stir in milk. Bring to gentle boil, stirring constantly; boil gently 3 minutes. Set sauce aside.

5. Remove ham from oven. Increase oven temperature to 400°. Mix brown sugar, honey, and mustard; pat mixture on ham. Insert meat thermometer in center of ham, away from bone.

6. Place ham in center of 3-quart, shallow baking dish or shallow casserole. Spoon drained potato mixture around ham. Pour sauce over potato mixture. Sprinkle potatoes with paprika.

7. Bake 25 to 30 minutes or until meat thermometer registers 130° and sauce is bubbling.

Makes 6 to 8 servings.

© Copyright 1973 by The McCall Publishing Co. All Rights Reserved. Printed in U.S.A.