Spiral Cut Ham With Cranberry Orange Mustard Glaze Recipe

6 lb spiral cut, smoked cooked ham, sodium reduced
1 cup cranberry orange relish
2 Tbsp brown or other natural ground mustard

Preheat oven to 350 degrees.

Put a rack in a roasting pan and place ham on rack, then cover the pan with aluminum foil, sealing around the edges of the pan.

Bake in preheated oven for 1 to 1-1/2 hour or until ham is heated through.

When ham is done, remove from oven and remove foil.

In a bowl, whisk together the cranberry orange relish and mustard until smooth.

Spoon the glaze evenly over the ham in the baking pan, then put pan back in the oven and continue baking (uncovered) for 30 minutes. Spoon the drippings from the glaze back onto the ham several times during this period.

Remove ham from oven and let rest for 5 minutes.

Slice and serve with sides.

Will serve 8 to 10.

Apricot Ham With Orange Mustard Glaze Recipe

6 to 7 lb halved ham, cooked, bone in
6 oz package of dried apricot halves
2 Tbsp whole cloves
1 cup water
1 cup orange marmalade
3 Tbsp coarse ground Dijon mustard

Preheat your oven to 325 degrees. Put ham on cutting board, fat side up, and carefully trim off the majority of the outside crust, exposing the remaining thin layer of fat.

Arrange the apricots evenly over the ham, sticking cloves in the apricots to hold them in place.

Set the ham, fat side up, carefully onto a rack in a large roasting pan, pour in the water around the edges of the pan, cover the roasting pan with aluminum foil, sealing the sides, and put in oven. Bake for 1-1/2 hours.

Prepare the glaze; put orange marmalade and mustard in a bowl and whisk until smooth.

When ham has baked for 1-1/2, remove from oven, remove foil, and brush glaze over the ham.

Put ham back in oven, uncovered, and bake for 30 minutes more, basting the ham with the glaze that drips into the roasting pan several times.

Remove ham from oven and let rest in roasting pan for 10 minutes, then remove to cutting board, slice and serve.

Will serve 10 to 12 with sides.

Traditional Spring Rolls Recipe

3/4 cup all-purpose flour
1/2 cup cornstarch
3 tsps peanut oil
1 3/4 cups water
peanut oil for frying
1 cup bean sprouts
1 cup finely shredded green onions
1 cup finely shredded carrots
2 cups sliced fresh mushrooms
1 cup finely chopped COOKED shrimp, pork, chicken or other protein
1 garlic clove, minced
1/4 tsp Chinese five spice seasoning mix
1 tsp soy sauce
1 tsp sea salt

Prepare the spring roll skins.

Put the first 4 ingredients in a bowl and mix well until you have a thin batter. Lightly oil a 6 inch skillet and put over medium heat. For each spring roll, spoon 2 teaspoons of the batter into the hot skillet and give it a swirl to spread the batter thinly over the bottom of the skillet. Cook until the batter shrinks from the sides of the skillet. The spring roll skins should be dry but not browned at all. Flip out onto a plate and keep frying the batter into 'skins' until the batter is used up. You should end up with about 18 spring roll skins.
Now prepare the filling.

Put an inch of peanut oil in a wok, heat until very hot, then add the vegetables and stir fry quickly, for about 1 minute.

Add the meat and the garlic and cook for 1 more minute.

Add the remaining ingredients and cook for 1 more minute.

Remove ingredients from wok and let cool.

Prepare the spring rolls.

Lay the skins out on a work surface. Spoon a couple teaspoons of filling near the edge of the skin and roll up tightly, tucking in the top and bottom as you roll, using a little water to seal the edge.

When all the spring rolls are filled, you are ready to fry them.

Pour a couple inches of peanut oil into the wok over high heat. When oil is very hot and sizzles, carefully drop in a couple spring rolls and deep fry them in the oil, turning once to make sure all sides get crispy and golden brown. Remove each one as they cook and put on a rack to drain. Don't overcrowd the wok; fry only a few at a time.

Serve room temperature.

Will make about 18 spring rolls.

Szechwan Meatballs With Lemon Coconut Noodles Recipe

8 oz Chinese egg noodles
1 Tbsp sesame oil
1/2 lb ground beef
1/2 lb ground pork
1 Tbsp grated ginger root
1 Tbsp fish sauce
1 Tbsp rice wine vinegar
1 tsp red pepper flakes
1/2 tsp Szechwan pepper
1/2 teaspoon sea salt
3 green onions, chopped
2 garlic cloves, grated
1 large egg, yolk only
peanut oil for frying
1 Tbsp peanut oil
1 lemon zested and juiced
1 can (14 oz) unsweetened coconut milk
1 Tbsp fish sauce
1 Tbsp Sriracha hot chili sauce
chopped fresh cilantro for serving

Cook the egg noodles according to package directions, drain well and put into a bowl then add the sesame oil and toss well to combine; cover and set aside.

In a separate bowl, mix together the ginger, fish sauce, rice wine vinegar, pepper flakes, Szechwan pepper, sea salt, green onions, garlic, and egg yolk.  To this mixture, add the ground beef and ground pork, mixing together until just blended. Do not over handle the meat as it will get touch. Divide the meat mixture into 12 equal parts and roll into meatballs with your hands; set aside.

Get your wok ready. Place it over high heat, add enough peanut oil to come up to 1/2 inch in the wok. When oil is very hot, fry several meatballs at a time, making sure you don't overcrowd the wok. Turn the meatballs over making sure all sides are golden brown, then remove to a paper towel covered rack. The meatballs should be thoroughly cooked in about 5 minutes.

Wipe the wok clean, then make the sauce. Add 1 Tbsp peanut oil to the wok, then stir in the lemon zest, lemon juice, and coconut milk, stirring and cooking for about 3 to 4 minutes or until reduced and thickened slightly. Now add the fish sauce, Sriracha, and meatballs into the wok and cook until heated through, then remove the meatballs with a slotted spoon to a platter, leaving most of the sauce behind in the wok.

Add the cooked noodles to the wok now and stir, coating well with the sauce that remains in the wok and heating the noodles thoroughly, then scrape noodles and sauce out of the wok onto the platter with the meatballs, sprinkling cilantro on top of everything. Serve hot in shallow bowls.

Will serve 4 to 6.

Sweet Spiced Roasted Pork Tenderloin Recipe

1 lb lean pork tenderloin, cut in lengthwise into thin strips
3 garlic cloves, grated
1 tsp sea salt
1 tsp soy sauce
1 tsp honey
1 tsp rice wine
1/2 tsp Chinese 5 Spice seasoning
1/2 tsp grated ginger root

Put the garlic cloves and salt in a large bowl and crush together until blended, then add the remaining ingredients and stir to combine. Add the pork pieces and use your hands to coat the pork well with the mixture. Cover and let sit for 15 to 30 minutes to marinade.

Preheat your oven to 400 degrees.

Lay the pork pieces out on a rack over a roasting pan filled with water.

Roast in preheated oven for 30 minutes, then turn the pork and roast for another 15 minutes.

Remove to a work surface and slice very thin to serve. May be served over rice, noodles, greens, or by itself with dipping sauces as an appetizer.

Steamed Egg And Pork Recipe

1/2 lb ground pork
1 tsp sea salt
2 tsps soy sauce
6 eggs, beaten
1/4 cup water
1/4 cup chopped green onions

Pour about 1/2 inch of peanut oil in wok over high heat and cook ground pork just until no longer pink, about 1 minute, then stir in salt and soy sauce; set aside.

Put beaten eggs into the top of a double boiler, then stir in the cooked pork, water, and the green onions.

Let cook for 10 to 15 minutes or until eggs set.

Spoon out and serve over fresh greens or noodles.

Will serve 2 to 4.

Sparerib And Napa Soup Recipe

1 lb pork spareribs, cut into small chunks
3 garlic cloves, peeled and smashed
5 cups water
1 head Napa cabbage, cut into thin strips
4 dried mushrooms, soaked in water, then cut into strips
1 Tbsp rice wine (or any white wine)
1 tsp salt
1/2 tsp ground pepper

Get out a heavy soup pot and put over medium-high heat. Add the spareribs, smashed garlic, and water to the pot. Bring to a boil, then turn heat to low and cover pot. Simmer very gently for 1 hour.

Remove pot from stove and let cool slightly, then remove bones and any extra fat if you wish from the mixture.

Put pot back on low heat and add the cabbage, mushrooms, wine, salt, and pepper and bring mixture to a gentle simmer and let cook for 15 minutes or until the cabbage is tender.
Taste and add more salt and pepper if desired and serve hot.

Will serve 2 to 4.

Sesame Pork Fried Wantons Recipe

25 to 30 wanton skins
peanut oil
3/4 lb fresh ground pork
1/2 cup finely chopped water chestnuts
1 tsp cornstarch dissolved in 1 tsp water
1 tsp sesame oil
1/2 tsp fine sea salt
1/2 tsp rice or white wine
1/4 tsp black pepper
sesame seeds for finish

Put the ground pork, water chestnuts, cornstarch mixture, sesame oil, sea salt, white wine, and black pepper in a bowl and mix until well blended.

Lay the wonton wrappers out individually on a work surface.

Spoon about 1 to 1-1/2 teaspoon of filling slightly off-center in the middle of each wonton wrapper, then fold the wrapper diagonally up and over the filling, meeting the edges together into a triangle shape. Moisten the open edges slightly with water and fold over a little, pinching them closed. Repeat to use up all the filling; this recipe should fill 25 to 30 wontons wrappers.

Put a wok or deep skillet over medium-high heat and fill with about 2 inches of peanut oil. Carefully drop a few wontons at a time into the hot oil and fry until golden brown. Remove to a paper towel covered rack and sprinkle with sesame seeds while still hot. Repeat for all the wontons.

Serve warm.

Homemade Hot And Sour Soup Recipe

1/4 lb pork, sliced into thin strips
1/2 tsp cornstarch
1/2 tsp fine sea salt
1/2 tsp soy sauce
1/2 tsp sesame oil
4 cups chicken stock
3 tsps white rice vinegar
1 tsp soy sauce
1 tsp salt
6 dried mushrooms, soaked, drained, sliced
1/2 cup bamboo shoots, shredded
2 tsps cornstarch dissolved in 2 tsps water
2 eggs, beaten
2 tsps finely chopped green onion
2 tsps red pepper flakes

Put the pork in a glass bowl along with the cornstarch, sea salt, soy sauce, and sesame oil, stir to coat then let stand for 15 minutes.

In a soup pot, add the stock, vinegar, soy sauce, and sea salt and bring to a boil, then add the mushrooms, bamboo shoots, and marinaded pork, return to a boil, reduce heat to low, cover pot and simmer for 10 minutes.

Stir in the cornstarch mixture and cook until thickened.

Slowly drizzle in the eggs and cook until they form ribbons, then add the onion and red pepper flakes, stir and serve hot.

Will serve 4 to 6.

Deluxe Fried Rice Recipe

4 cups cooked rice
1 lb chicken, pork, shrimp, or any meat or seafood, chopped
2 cups any combination of celery, onion, green pepper, peas, beans, corn, etc.
5 eggs, beaten
1 cup broth
1 tsp sesame oil
1/2 tsp hot chili sauce

Get out your wok and add 1 inch of peanut oil and heat to very hot.

Add the rice and cook, stirring, until the rice turns golden in color; remove.

Add more oil, get wok hot, add meat and vegetables and cook quickly until meat is cooked through - about 3 minutes.

Add the rice back into the wok and stir while adding the eggs, continue stirring and add the broth, sesame oil, and hot sauce, stirring until the eggs are set.

Remove wok from heat and let stand for 3 minutes before serving, stirring once more before serving.

Will make 2 main dish servings or serve 4 side dishes.

Southern Style Stuffed Tomatoes Recipes

8 large garden ripe tomatoes
1 cup fine bread crumbs
1 cup finely chopped ham or chicken
2 Tbsp melted butter
1 tsp salt
1 tsp black pepper

Cut tops off the tomatoes and scoop out all insides, leaving the outer shell intact and putting the insides in a food processor or blender.

Pulse the tomato insides until chopped well, then pour out into a bowl.

Add the bread crumbs and ham or chicken to the tomatoes and stir, then add the melted butter, salt, and pepper.

Put the tops back on the tomatoes, place in a large baking dish, cover dish with aluminum foil, and bake in over at 350 degrees until tomatoes are soft and insides are hot and bubbly - about 40 minutes.

Southern Onion Gravy Smothered Pork Chops Recipe

8 thick pork chops
2  large sweet onions, sliced in rings
2 tsp garlic powder
1 tsp kosher salt
1 tsp black pepper
1 tsp paprika
1 cup all purpose flour, divided
1 cup cooking oil
4 cups water

Mix together the garlic powder, salt, black pepper, and paprika in a bowl.

Lay the pork chops out on a tray and sprinkle both sides evenly with the seasoning, pressing into the meat gently. Be sure to use all the seasoning.

Lightly sprinkle 1/2 cup flour evenly over the pork chops, again covering both sides.

Pour the cooking oil into a very large heavy oven-proof skillet and place over medium high heat.

When oil becomes sizzling hot (not smoking) carefully set each pork chop in and brown well, then flip and brown other side, then remove to a plate; set aside. Do this in batches to ensure that the skillet does not become overcrowded, resulting in the oil cooling.

After all the pork chops are browned and removed from skillet, turn heat down to medium-low, add the onions, and cook slowly until onions soften and become transparent, but not browned.

Sprinkle in the remaining flour, stirring constantly, until the flour turns golden in color, then carefully stir in the water and mix well. Allow the mixture to come to a boil, stir well, cooking for 1 to 2 minutes, then remove from heat.

Set oven to a 'slow' temperature of about 300 degrees.

Arrange the pork chops in the skillet over the onion gravy, spooning some of the gravy over the top of each chop.

Cover skillet and bake in oven for about 1 hour or until chops are fork tender.

Serve hot, spooning gravy over chops and smashed potatoes or biscuits if you like.

Will serve 6 to 8.

Sweet Chili Glazed Pork Tenderloin Medallions Recipe

1 tsp chili powder
1/2 tsp kosher salt
1/8 tsp black pepper
1 lb lean pork tenderloin, cut into thin circles
2 tsp cooking oil
1/4 cup natural apple cider
1 Tbsp real maple syrup
1 tsp apple cider vinegar

Mix together the chili powder, salt and pepper, then sprinkle evenly over the pork medallions.
Put a large heavy skillet over medium-high heat and add the oil.

When the oil starts to sizzle. add the pork and cook until lightly browned.

Push the pork pieces to the edges of the skillet, then add the apple cider, maple syrup, and apple cider vinegar to the center of the skillet and stir to combine.

Reduce the heat to medium-low, push the pork back to the center of the skillet and stir to coat the pork with the sauce.

Continue cooking, stirring the pork occasionally, until the sauce thickens into a glaze.

Serve pork immediately with plenty of the glaze spooned over the top.

May serve over a bed of greens or grains.

Will serve 2 to 4.

Spiced Pork In Corn Husk Recipe

1 Tbsp chile powder
1 tsp cumin
1 tsp ground coriander
1 tsp brown sugar
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1.5 to 2 lbs pork tenderloin, cut into 6 pieces
6 clean dried corn husks, soaked for 1 hour in warm water, then patted to remove excess water, but not dry
butchers twine

Preheat oven to 375 degrees. Lightly oil a baking sheet. Lay the prepared corn husks out onto a work surface.

In a shallow dish, mix together the chile powder, cumin, coriander, sugar, salt, and cayenne pepper.

Press each piece of pork tenderloin into the spice mixture and gently set in a corn husk.

Wrap the corn husk around the pork piece and tie securely with a couple pieces of butchers twine. Place each bundle onto a baking sheet.

Bake in preheated oven at 375 degrees for 25 to 30 minutes or until meat thermometer reads 145 degrees.

Remove and let rest for 5 minutes, then place each bundle on a plate to serve. Cut butcher twine and open the corn husk carefully to reveal the pork tenderloin.

Will serve 6.

Low Carb Root Beer Pork Tenders - Slow Cooker

3 lbs pork roast, boneless
1/2 tsp kosher salt
1/2 tsp black pepper
1 Tbsp cooking oil
2 small onions, sliced thin
2 cans (12 oz ea) diet root beer
4 garlic cloves, minced
1 can (8 oz) tomato sauce
1 tsp Tabasco sauce

Season the pork all over with salt and pepper.

Put oil in heavy skillet on medium-high heat, add pork roast and brown on all sides; set aside.

Put all remaining ingredients in the slow cooker.

Set browned pork roast on top.

Set the slow cooker to LOW heat, cover and cook for 8 to 9 hours or until pork falls apart when pulled with a fork.

You can slice, dice, or shred the pork and put it back in the slow cooker to keep warm. This is delicious served alongside cooked greens or on salads or in sandwiches.

Will serve 6 to 8, depending on how you serve it.

Low Carb Double Meaty Stuffed Peppers - Slow Cooker

6 medium size green bell peppers
1 lb ground beef
1 lb ground pork
1 medium size onion, diced small
2 garlic cloves, minced
3 cups finely chopped raw cauliflower
1 cup finely chopped raw carrot
1 can (6 oz) tomato paste
1 Tbsp dried oregano flakes
1 tsp dried thyme
kosher salt and black pepper to taste
1 cup chicken broth

Prepare the green bell peppers by cutting the tops off (save the tops) and removing all the seeds and membranes. Set the peppers open side up into the crockpot.

Put the remaining ingredients EXCEPT the chicken broth in a large bowl and mix, breaking up the ground beef and pork and making sure everything is combined well.

Fill the peppers with this mixture, then set the pepper 'tops' back on the peppers. The peppers should be over-flowing with the meat mixture, so the top will just teeter on the top of the mixture, it won't fit down all the way.

Pour the chicken broth into the crockpot around the peppers.

Set crockpot to LOW, cover and cook for 7 to 8 hours, until peppers are tender and meat is cooked.

Will serve 4 to 6.

Low Carb Asian Spiced Pork Roast With Stewed Cabbage - Slow Cooker

2 lb pork roast, boneless
kosher salt and black pepper
oil for frying
1 cup chicken broth
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 tsp sesame oil
1/2 tsp Chinese 5-Spice mix
3 garlic cloves, minced
1 Tbsp grated ginger root
4 cups finely shredded cabbage

Sprinkle pork roast generously with salt and pepper all over.

Heat a little oil in a heavy skillet over medium-high heat, then lay pork roast in and brown well on all sides, adding oil if you need to.

Put remaining ingredients in crockpot and mix well to combine.

When pork is done browning, set it in the crockpot.

Turn crockpot on LOW, cover and cook for 8 hours.

Remove pork roast to a platter, cover to keep warm.

Turn crockpot to HIGH, put cabbage in, stir, cover and let cook for 10 minutes.

Slice pork and serve with hot cabbage from crockpot.

Will serve 4 to 6.

Easy One Pot Apple Pork And Beans

1 lb lean pork, cubed
salt and pepper
1 Tbsp cooking oil
1 cup apple juice
1 can (15 oz) baked beans
1 can (15 oz) whole kernel corn, drained
1/2 Tbsp apple cider vinegar
chunky cut Italian bread for serving

Generously season the pork with salt and pepper.

Put oil in large pot over medium heat.

When oil is hot, add the cubed pork and cook until browned and no longer pink in the middle.

Pour the apple juice into the pot and when it starts to boil, use a wooden spoon to get all the browned bits off the bottom of the pot.

Add the baked beans, corn, and apple cider vinegar, and stir gently to combine.

Turn heat down to low, cover pot slightly, and simmer gently for 20 to 25 minutes.

Serve immediately in shallow bowls with crusty bread alongside. Will serve 4.

Tossed Pepper Pork And Tomato Stir-Fry

1 1/2 tsp. cornstarch
1/4 cup chicken broth
2 garlic cloves, minced
1/2 tsp. ground cumin
1 lb. pork tenderloin, cut into thin strips
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. canola oil, divided
1/2 red onion, cut into thin wedges
1/2 jalapeno pepper, minced
1/2 cup diced yellow bell pepper
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
10 cherry tomatoes, cut in half
1/4 cup chopped fresh cilantro

Combine the cornstarch, chicken broth, garlic, and cumin in a bowl; set aside.

Sprinkle the pork tenderloin strips with salt and pepper, coating evenly.

Over medium-high heat, put the wok and 1 tablespoon of the canola oil, coating the wok well.  Add the pork and cook, stirring, for 3 or 4 minutes. Remove the pork to a plate and set aside.

Now turn the heat up to high and add the remainder of the canola oil. When the oil sizzles, add the onion and stir, cooking for 1 minute, then add the jalapeno pepper and bell peppers, stir, cooking for 1 minute more or until the bell peppers soften slightly.

Add the pork back into the wok and cook just until pork is heated through.

Now, add the broth-cornstarch slurry and bring to a gentle boil, stirring until mixture thickens, then remove from heat, stir in the tomatoes and cilantro.

Serve hot over cooked rice.

Pork With Polenta And Portabella Stir-Fry

1 lb. pork tenderloin, cut into thin strips
2 Tbsp. peanut oil, divided
2 cups frozen Italian green beans, thawed
6 ounces portabella mushrooms, sliced into strips
1 small onion, cut into thin wedges
1 reg. can diced tomatoes with basil, garlic, oregano
2 tsp. cornstarch
1/2 tsp. dried basil
1/2 tsp. salt
16 ounces plain polenta, cut into thin strips
2 Tbsp. grated Parmesan cheese

In a large skillet or wok, heat 1 tablespoon of the oil over high heat.

When the oil sizzles, add the pork and cook stirring for 3 or 4 minutes.  Using a slotted spoon, remove the pork to a plate; set aside.

Add the green beans to the wok and cook for 1 minute, then push the beans off to the side and add the remaining tablespoon of oil to the center of the wok, add the mushrooms and onion and cook for 3 or 4 minutes, mix into the beans.

Now add the tomatoes, sprinkle the cornstarch over and stir, then add the basil and salt, and stir together. Bring to a gentle boil, then add the polenta. Gently fold polenta into mixture and cook for just 1 minute, or until polenta is heated through.

Serve with sprinkles of Parmesan cheese on top of each portion.