Tag: pork
Glazed Ham Loaf
Glazed Ham Loaf
The ham loaf has been a staple in Pennsylvania for several hundred years; created by German settlers. Think of it as the porkiest meatloaf ever made. It consists of 2 parts ground ham, 1 part ground pork, breadcrumbs, onions, milk, and an egg; with a brown sugar/mustard/cider vinegar glaze. Preparation is pretty straightforward. Mix all of the ingredients together. Form into a loaf. Bake for an hour; with the glaze applied the last 20 minutes of cooking. If you’re a big fan of pork, this is the ultimate comfort food.
Equipment
- food processor
Ingredients
- 2 lbs ham
- 1 lb ground pork
- 1 cup breadcrumbs
- 1 large egg
- 1/2 cup milk
- 1/2 cup white onion finely chopped
- 6 garlic cloves minced
- 2 tsp black pepper
- 2 tsp paprika
Ham Loaf Glaze
- 1/4 cup brown sugar
- 2 tbsp dijon mustard
- 1 tbsp cider vinegar
Instructions
- Using a food processor, chop the ham until it is almost a paste. You can also use a grinder if you have one.
- Mix all of the ingredients together in a bowl.
- Form the mix into a football-shaped loaf. Press crosshatch cuts with a chefs knife into the loaf. Place on a baking pan lined in parchment paper. Bake at 350° for 40 minutes.
- While the ham loaf is baking, whisk together the glaze ingredients.
- Take the loaf out of the oven. Pour the glaze over the ham loaf. Bake for another 20 minutes.
Pork and Root Vegetable Stew
Pork and Root Vegetable Stew
It’s stew season! I created this recipe in the craving of a stew with root vegetables such as rutabagas, turnips, sweet potatoes, amongst others. You can make this stew with whatever protein you’re craving; whether it be pork, beef, chicken, or turkey. Make sure to use whatever bones of the protein that you’re desiring for the stock.
Equipment
- 2 stock pots
Ingredients
Pork Stock
- 5 lbs pork bones neck, rib, and shoulder bones
- 1 gallon water
- 1 medium white onion diced
- 3 medium carrots diced
- 3 ribs celery diced
- 6 garlic cloves minced
- 3 bay leaves
Pork and Root Vegetable Stew
- 2 tbsp olive oil
- 2 lbs pork shoulder cubed
- 1/2 medium white onion finely chopped
- 6 garlic cloves minced
- 1 sweet potato peeled and diced
- 1 rutabaga peeled and diced
- 1 turnip peeled and diced
- 3 parsnips diced
- 3 carrots diced
- 3 medium yellow potatoes diced
- 1/2 cup parsley chopped
- salt and pepper to taste
- 1 cup cold water
- 1/4 cup cornstarch
Instructions
- Add all of the pork stock ingredients in a pot of boiling water. Simmer over low heat for 2 hours.
- Strain the stock in a colander. Set aside.
- In another pot, brown the pork shoulder over medium high heat for 10 minutes.
- Add in the onion and garlic. Brown for 5 minutes.
- Poor in the pork stock. Simmer for 1 hour over medium low heat.
- Stir in all of the vegetables. Continue simmering over medium low heat for another hour.
- Season with salt and pepper. Stir in the parsley.
- Make a slurry out of cold water and cornstarch. Whisk in to the stew until the gravy thickens. Turn off the heat.
Smoked Mango Jalapeño Spareribs
Smoked Mango Jalapeño Spareribs
If you don’t know by now, I love me some ribs. Here’s another simple recipe using mangos and jalapeños as the base marinade for a rack of spareribs. If you’d like to use another type of fruit, pineapple, oranges, tart apples, or cherries are great substitutes. The ribs should be marinated for at least 1 day; preferably 2 days. They’ll taker 4-5 hours to smoke at 250 degrees for a 4-5lb rack. If using baby backs, they’ll take about 3 hours.
Equipment
- food processor
- gallon sized storage bag
- Electric Smoker
Ingredients
- 1 rack pork spareribs 4-5lbs
Marinade
- 1 mango peeled and diced
- 4 jalapeños
- 1/2 bunch cilantro
- 8 garlic cloves
- 4 tbsp sugar
- 1 knob ginger
- 1 tbsp sea salt
Wood Chips
- hickory
Instructions
- Purée the marinade ingredients in a food processor.
- Cut the rack of ribs in half. Marinate the spareribs in a gallon sized storage bags for at least one day; 2 is even better.
- Remove the ribs from the storage bag. Allow to rest at room temperature for an hour.
- Preheat your smoker to 250 degrees. Place the ribs on the rack, then in the smoker. Add in the wood chips; replacing with new ones every hour.
- Smoke the ribs for 4-5 hours. They’ll be ready to eat when the bones are exposed on the tips.
