Pork / Ham

"Do you ever wonder what disease 'cured' ham had?"

Cranberry-Glazed Pork Roast
Cranberry Ham Slices
Ham 'n' Broccoli Rolls
Sausage, Peppers & Onions
Southern Maryland Stuffed Ham


1 t salt
1/2 t pepper
1 boneless rolled pork loin roast (3 lbs)
1 C jellied cranberry sauce
1/2 C orange juice
1/4 C packed brown sugar

Combine salt and pepper; rub over the roast. Place roast, fat side up, on a rack in a greased roasting pan. Bake, uncovered, at 350 degrees for 1-1/2 hours. Meanwhile, combine cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce melts. Brush a fourth over the roast. Bake 30 minutes longer; brush with another fourth of the glaze. Return to the oven for 15 minutes or until a meat thermometer reads 160-170 degrees. Let stand for 10 minutes before slicing. Warm remaining glaze, serve with roast. Yield: 6-8 servings.


3 C fresh cranberries
1-1/2 C strained honey
2 slices ham (3/4 to 1 inch thick)
2 T whole cloves
Mix cranberries and honey. Cut edges of fat and ham. Place one slice ham in baking dish and cover with cranberry and honey mixture. Top with second slice and cover with remaining cranberry mixture. Stock whole cloves around edge of ham slices. Bake in moderate oven, 350 Deg.F., until tender--about 1-1/2 hours. Baste occasionally with liquid in dish.


6 slices thinly sliced boiled ham
6 slices swiss cheese
1 pkg (10 oz) frozen broccoli spears, cooked and drained
1 can french fried onions
2 T margarine
2 T flour
1/2 t salt
1/4 t sweet basil
Dash of pepper
1-1/2 C milk

Top ham slices with cheese. Place broccoli spears on each slice (2 on each) and roll. Secure with toothpicks. Place in shallow baking dish. In a saucepan, melt margarine; blend in flour and seasonings. Gradually add milk; stir until thick. Stir in 2/3 can french fried onions. Pour over ham; cover and bake at 350 for 25 mins. Top with remaining onions and bake, uncovered, 5 minutes longer. YIELD: 6


1 large onion, halved and sliced 1 large pepper, cut into strips 1 garlic clove, minced 1 pound hot or sweet Italian sausage links, cut into 1/2-inch thick slices 1 14 to 16 oz jar spaghetti sauce 1/2 C shredded mozzarella cheese

In 12 by 8 baking dish, cook onion, pepper, and garlic, covered on High 6 to 8 minutes until wilted, stirring once halfway through cooking.

Add sausage. Cook, covered on high 5 to 6 minutes until sausage is no longer pink, stirring halfway through cooking. Carefully discard drippings. Stir in spaghetti sauce. Cook, covered, 4 to 5 minutes until sauce is hot, stirring halfway through cooking. Uncover; sprinkle with mozzarella cheese. Cook 1 to 2 minutes until cheese melts.

YIELD: 4 servings

TIP: This is fabulous in a Pita pocket.


18 lb corn ham
1 small cabbage
4 lb kale
4 medium onions
2 celery stalks
3 t mustard seed
1 t red pepper
2 t salt
1 t pepper
cheese cloth
Bring water to boil in a large pot with lid (to hold ham). Place a rack or turn a metal pie pan with holes upside down in the bottom of the pot to keep the ham from sticking. Finely chop cabbage, kale, onions, and celery stalks. Mix together with seasonings. You actually stab the ham all over so that you can stuff the mixture into the ham. After stuffing the ham, cover the outside of the ham with the remaining mixture. Place ham in cheesecloth and put in clean white sack - can use a new pillowcase that has been washed. Cook on medium heat for 5-1/2 hours. Remove from water immediately. Cool in refrigerator and then slice.

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