Traditional recipes

Pork Chops and Sugar Snap Peas with Mint Julep Glaze Recipe

Pork Chops and Sugar Snap Peas with Mint Julep Glaze Recipe


  • 6 tablespoons bourbon, divided
  • 1 tablespoon (packed) dark brown sugar
  • 1/4 teaspoon white wine vinegar
  • 2 3/4-inch-thick pork rib chops
  • 1/4 cup chopped fresh mint

Recipe Preparation

  • Stir broth, 3 tablespoons bourbon, sugar, and vinegar in small bowl until sugar dissolves. Sprinkle pork with salt, pepper, and allspice. Melt butter in medium nonstick skillet over medium-high heat. Add pork. Sauté until just cooked through, about 4 minutes per side (butter will brown). Transfer pork to platter.

  • Add bourbon mixture to skillet and bring to boil. Add sugar snap peas and cook until crisp-tender, about 2 minutes. Using slotted spoon, scatter peas over pork. Remove skillet from over heat. Add remaining 3 tablespoons bourbon to sauce in skillet. Boil over high heat until sauce is reduced to thin glaze and coats spoon lightly, about 3 minutes. Mix in mint; spoon over pork and serve.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains the following: Calories (kcal) 395.12t %Calories from Fat 47.7 Fat (g) 20.93t Saturated Fat (g) 9.12t Cholesterol (mg) 110.89t Carbohydrates (g) 11.86t Dietary Fiber (g) 1.59t Total Sugars (g) 8.64t Net Carbs (g) 10.27t Protein (g) 35.53Reviews Section

Groundwork: At last, spring beckons

The winter harvest, still edible after sleeping under all that snow. (Adrian Higgins/The Washington Post)

Under an impossibly blue sky, the gardeners at Green Spring Gardens achieved one of life's affirming miracles the other day. They kicked off another growing season in the vegetable plot. Out came the winter weeds, and removed, too, were much of the overwintering fare, including cabbages, carrots and radishes, leaving a fresh canvas for the long and wonderful season ahead.

There will be setbacks: We will get too much rain, or not, or too much wind, or not, or infestations of pests. But such anxious thoughts miss the point. We can look forward to a great deal of fresh fruit and vegetables from a relatively small garden. Even that may miss the point. What enthralls the most is the joy of the process, of learning, observing, and growing as a gardener and a cook. All right: The sweet, fresh produce doesn't hurt.

The warmth and sunshine have allowed the raised beds to dry out enough to plant the greenhouse seedlings that started life as a seed packet in January. The plants have grown with vigor and at about six inches or more are ready to go into the garden. This is for cool season plants, however. Plant tomato or pepper or basil plants now, and expect cold to stunt or kill them, never mind the frost.

Even though the transplants are cold-tolerant, they must be acclimated to life outdoors in early spring. This is accomplished by covering them at night for a few days with landscape filter fabric or the like.

Transplants into the garden. It would have been easier on the youngsters to have transplanted on a cloudy or wet day. But you work when you can. (Adrian Higgins/The Washington Post)

The use of the hoop frame here makes that task all the easier. The transplants include three varieties of beet (Red Ace, Bull's Blood and Red Round) and the pretty kale Red Russian, with its wine-colored veining. There seems to be a scarlet theme going on here. Reds under the Bed?

Donna Stecker has also started more plants indoors under lights: namely, eggplant, peppers, basil, Swiss chard and lettuce varieties. The last two will go out at the end of April, and the others in May once the weather is reliably warm.

But this is the time for another cool-loving vegetable, the pea. English peas should be sown now, about 2 inches apart on either side of a trellis. I plant staggered double rows to maximize the vines, and use a pencil to poke a hole about an inch deep before sinking the seed.

Donna and Cindy Brown like to use sugar and snap pea varieties, whose pods are ready before the heat of late spring sets in, a risk with waiting for garden or English peas. Some years are better for peas than others, but they are always fun to grow, even if the pods or seeds are so sweet when they come into season, that they usually don't make it all the way to the kitchen.

Last year, Cindy used fat bamboo stakes to fashion the pea trellis. This looked great but turned into a nightmare because as the bamboo split and shrank, wasps formed nests in the cavities. This year the pendulum, ahem, has swung in the opposite direction. Cindy has formed the trellising with quarter-inch PVC pipe. To this she plans to attach white plastic netting. This seems a rather garish ensemble, not to mention nonbiodegradable. Perhaps it's an artistic statement. Perhaps the green vines will veil the white plastic. Perhaps the trellis will read as a dew kissed gossamer. Perhaps I'll see Elvis. What's cooking, Cindy?

Here, the sauce perfectly complements the peas and adds zing to the meat. Consider substituting lamb for the pork, but don’t skimp on the fresh mint or sugar snaps.

Adapted from a recipe in the March 2009 issue of Bon Appetit.

1/2 cup low-sodium beef broth
6 tablespoons bourbon, such as Maker's Mark
1 tablespoon light brown sugar
1/2 teaspoon white wine vinegar
2 bone-in pork chops (1 pound total 1/2 inch to 3/4 inch thick)
1/4 teaspoon salt
Freshly ground black pepper
1/8 teaspoon ground allspice
2 tablespoons unsalted butter
2 medium shallots, chopped (1/2 cup)
8 ounces sugar snap peas, stringed, washed and drained
Leaves from 1/2 bunch mint, chopped (1/3 cup)

Combine the broth, 3 tablespoons of the bourbon, the brown sugar and vinegar in a small bowl, whisking to dissolve the sugar.

Season the pork chops on both sides with salt and pepper to taste and the allspice.

Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of the butter and, once it has melted, add the chops. Cook for 2 to 4 minutes, then turn them over and cook for 2 to 4 minutes on the second sides (depending on desired degree of doneness). Transfer to a platter.

Reduce the heat to medium and add the remaining tablespoon of butter to the skillet.

Add the shallots and cook for 2 minutes or until they begin to soften. Add the sugar snap peas and cook for 1 minute, stirring, then add the bourbon mixture and bring the mixture to a boil. Cook for 1 minute use a slotted spoon to place equal amounts of sugar snaps on top of each (resting) pork chop.

Remove the skillet from the heat and add the remaining 3 tablespoons of bourbon.

Return the skillet to medium heat bring to a boil and cook for about 3 minutes, stirring occasionally, until the liquid has reduced to a thin glaze.

Add the mint and mix lightly, then pour half of the glaze over each pork chop with sugar snap peas. Serve warm.

Per serving: 640 calories, 42 g protein, 22 g carbohydrates, 30 g fat, 14 g saturated fat, 130 mg cholesterol, 1160 mg sodium, 4 g dietary fiber, 10 g sugar

By The Food Section | March 22, 2010 7:00 AM ET
Categories: Groundwork , Recipes | Tags: Adrian Higgins, Cindy Brown, Donna Stecker, Groundwork
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I really like your wording "one of life's affirming miracles." Spring is always a time of hope, as we see new life forming all around us. As gardeners, we can participate in this new life as we plan and plant our gardens. Nothing symbolizes hope quite like a garden. I'll never forget reading about soldiers on the front planting gardens as an expression of their hope and even belief in the future.

Roast Chicken with Balsamic Bell Peppers

Bell peppers are available all year round, but it is in the fall when they are at their best. They’re colors are so rich and vibrant, they can brighten up any dish. Besides their appearance, bell peppers add a lovely combination of sweet and bitter flavors that help complement other ingredients. Plus, they have significant health benefits such as being a good source of vitamin C, beta carotene and folic acid. So really, you can’t go wrong with bell peppers.

I was so excited to get peppers and shallots in my box this week. It made this meal a no brainer. I love it when things come together. The only ingredients I had to pick up at the market were the chicken and the potatoes. One of the perks of having a plot in the community garden is that you have access to the community herbs that grow there as well. So Harper and I took a nice walk down to the garden to pick some rosemary off the bush. Doesn’t get any fresher than that!

Even though bell peppers are a fabulous vegetable on their own, I can never eat a meal without some greenery on my plate. So I decided to sauté some rainbow chard to serve on the side. I heated some olive oil in a skillet over medium-high heat. Then I added a combination of shallots and onions and cooked until they were tender. After washing the chard and removing the inner stem, I gave a rough chop to the leaves and added it to the pan. I poured in a 1/2 cup of chicken broth and let it simmer for about 10 minutes until the chard was nice and soft. So easy and delicious!

3/4 teaspoon fennel seeds, crushed

1/2 teaspoon black pepper, divided

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

4 skinless, boneless chicken breasts

2 tablespoons olive oil, divided

2 cups thinly sliced yellow bell pepper

1 cup thinly sliced red bell pepper

1/2 cup thinly sliced shallots (about 1 large)

1 1/2 teaspoons chopped fresh rosemary

1 cup fat-free, less sodium chicken broth

1 tablespoon balsamic vinegar

1. Preheat oven to 450 degrees,

2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil sprinkle spice rub over chicken. Add 1 1.2 teaspoons oil to pan. Add chicken cook 3 minutes or until browned. Turn chicken over cook 1 minute. Arrange chicken in an 11࡭-inch baking dish coated with cooking spray. Bake at 450 degrees for 10 minutes or until done.

3. Heat remaining olive oil over medium-high heat. Add bell pepper, shallots, and rosemary sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

1 1/2 pounds peeled Yukon gold potatoes

3 tablespoons mascarpone cheese

Place potatoes in a large saucepan cover with water. Bring to a boil reduce heat and simmer 15 minutes or until tender. Drain return to pan. Add milk, cheese and salt. Mash to desired consistency.

When I look at this dish, it reminds me of fall…on a plate! The reds, yellows, and oranges with a hint of green bring to mind the beautiful colors of autumn leaves. It’s the perfect dinner for the season!

The bourbon confection varieties at the Maker’s Mark Distillery Gift Shop in Loretto are some of our most popular items. Chocolate is a great pairing with the vanilla and caramel notes in bourbon. If you try your hand at making our bourbon balls, you can taste what we mean.

Maker's Mark® Blondies

It's hard to beat a warm, gooey blondie recently out of the oven. These blondies are made all the better with a splash from your favorite redhead – Maker's Mark ® Bourbon, of course. The vanilla extract and brown sugar are a natural match for the caramel flavor found in Maker's®. Don't skip the extra step of preparing the blackberry topping, also made with Maker's ® , to pour over your blondies.

Bourbon Pecan Pie

It’s hard to improve on a good pecan pie recipe, but adding a splash of Maker’s Mark ® is definitely not going to hinder your efforts. Our version omits the oft-used dark corn syrup, so the lightly sweet, caramel profile of Maker’s ® serves as a tasty approximation of the syrup’s properties.

Kentucky Derby Day Essentials

Whether you’re in it for the ponies, the prizes, the spectacle of the hats, or the swagger of julep drinkers in seersucker suits, guarantee a good time and mint juleps for all, at your Kentucky Derby Party.

What to Eat on Derby Day

Whip up some Bacon Bourbon Caramel Popcorn.

Start with a Watermelon Salad with Feta.

Kentucky Derby Bars (from Lick the Bowl Good)

And of course, Bourbon Balls!

Cocktails to Consume
The mint julep is the iconic drink of the Kentucky Derby. Serve it in a silver julep cup for a traditional presentation or try our Blackberry Mint Julep. Another race-day cocktail you should try is Emily’s lighter version: Mint Julep Champagne Cocktail. We also love Saveur Magazine’s Strawberry Moonshine Julep recipe. Moonshine, also known as white whiskey, takes the place of Bourbon in this summery interpretation.

Games to Play
The actual race only takes two minutes, so plan a few Derby-inspired games t o extend your party and keep your guests entertained before and after the race.

• Kids and adults can play The Derby Draw. Let you guests pick horses names from a hat and whoever wins, wins the pool. Read more about how to play

• Have a Hat Contest. Encourage guests to wear–or better yet make– hats. Winner gets a bottle of bourbon!

• Horseshoes: Another one good for kids or adult, set up a game of horseshoes in your backyard

You can also download the app called Twinspires to place real bets on your picks.

Attire to Wear…and Even Make Yourself
This is a day to have fun with your attire! The Derby isn’t just about horses it’s about style and being noticed. Dresses for ladies. Seersucker suits and bright colors are always popular for the guys. But make sure you coordinate as a couple.

Hats or Fascinators are a must at the Derby. Masinaco Fascinator Hats stay on with a headband. Or check out the Black and Red Kentucky Derby Hat Millinery by Ms.Purdy. Dress the whole family in the Derby Collection from Vineyard Vines.

Or make your own.
We looked at a lot of sites to find the easiest and the prettiest DIY fascinators. Our favorite step-by-step fascinator was from Jewel Box. Not only is it lovely but it is easy to make: Make Your Own Fascinator. Southern Living also had a great tutorial: make your own fascinator hat!

Wednesday, April 18, 2012

On a Dark and Stormy Night….

Once upon a time (OK – last Saturday night), on a dark and stormy evening, twelve good friends packed their precious items and braved the fierce Midwestern forecast to gather for a top secret, yet supremely important meeting we like to call the Gretna Dinner Club…

2 tablespoons oil
4 eggs
1 ½ cups sour cream
7 oz. grated ham or cooked, smoked meat
½ teaspoon ground black pepper

1 oz. butter
2 tablespoons breadcrumbs

Parmesan Crusted Pork Skewers

A month or so ago my friends got together at Fogo De Chao for a bachelor party. If you have ever been to Fogo De Chao you know that it is meat heaven. 20+ different types of meat delivered to your table on a sword. How cool is that. One of the meats that came around was Parmesan Pork. We all really enjoyed it, so I decided to figure out how to make it at home. After searching the internet for tips, I came across an article that had the actual recipe from one of the Chef’s at Fogo De Chao Miami. Granted the recipe had a few strange ingredients, I went for it anyway. Wow, it was dead on. Some of the tastiest pork I have had.

After cooking the pork, coat it in Parmesan cheese and grill again to slightly melt the cheese.

  • 2 lbs. of Pork Tenderloin
  • 1 tsp of sea salt
  • 2 packets of fajita seasoning
  • 3 tsp of lemon pepper
  • Juice of 1 lemon
  • 2 cups of white wine
  • 6 oz of freshly grated Parmesan cheese

First cut the pork tenderloin into 1-1.5 inch cubes.

Cut the pork tenderloin into cubes, try to make all of the cubes the same size. This will make sure that all of the meat cooks in the same amount of time.

Next in a bowl combine the white wine, lemon juice, lemon pepper, fajita seasoning and sea salt. Mix well then pour over the meat. Let marinade for at least 15 minutes. I used a zip top bag for the marinating.

Preheat your grill to medium/high heat.

Next skewer the meat onto wide skewers or use two round skewers. Make sure to use multiple skewers if you use the round ones, otherwise the meat will rotate on you and it will be hard to get it seared on all sides.

Skewer the meat, unfortunately I didn’t have any swords to skewer the meat on.

Place the meat onto a preheated grill. Grill for 5-6 minutes on each side. Test for doneness. I usually cook my Pork to about 155. Making sure to let it rest for 5 minutes before eating. Once the meat is cooked through, remove it from the grill and place on a sheet pan.

Grill the meat until it is around 155 degrees.

Sprinkle the shredded cheese over the pork. Making sure to rotate the meat and getting it fully covered. You can pack it on with your hands. Watch out, the meat is hot.

Coat with the freshly grated Parmesan cheese

Place the skewers back on the grill and cook for a minute on each side.

Grill the Parmesan crusted pork to solidfy the cheese topping

Remove the skewers from the heat and let the meat rest for 5 minutes before eating.

Not sure if this is the exact recipe but from what I remember it is spot on. I was little scared when I read that it required fajita seasoning, but it tasted great.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

Brown Sugar and Mustard Glazed Bone-in Ham

A homemade baked ham is a southern holiday staple. My Mama used to make ham one of two ways. One was with this absolutely marvelous glaze produced by using simply one ingredient - classic Coca-Cola. Ham and Coca-Cola. How much more old fashioned and southern can you get than that? The other was baked in a plain brown paper bag, studded with pineapples and cloves.

I love the ham with the plain Coca Cola - it really makes a wonderful pan sauce that I think you'll really enjoy. Here, however, I combine that Coke with a brown sugar and mustard coating on the ham. There is something about the combination of the sweet Coke, the brown sugar, the tang of the mustard, and the saltiness of the ham that just makes for a perfect marriage. Oh my gosh is this good.

You can eliminate the mustard and brown sugar and just go with the Coke glaze if you prefer, and by the way, other cold drinks will do too - try a good root beer like Barq's or Dr Pepper for a change. Either way, be sure to dredge the ham slices back through those pan drippings and serve the rest on the table as a dipping sauce. Transfer the drippings into a skillet, bring to a boil, add a bit of butter to give it some richness, and cook it down a bit to reduce it and thicken. Put that in a pouring vessel and pass it at the table.

Now first, let's talk about ham a little bit.

What you do not want here is a picnic ham or any kind of pork shoulder ham. That's also delicious but it's a whole 'nother animal from what we are trying to achieve here, because it's basically raw pork so you'll end up with more of a pork loin or pork roast type of flavor instead of what you know as ham.

What you also do not want is what is commonly called a Smithfield country ham for this recipe. Also an excellent ham, but this one has only been dry cured and is not fully cooked, so you would need to cook it for a much longer period of time.

What you DO want to look for when you go to the store is a fully cooked, ready to eat half ham, preferably a shank end portion. Yes, you are gonna bake it, but a fully cooked ham does not require that you cook it long. You are really only warming it through and infusing it with a bit of flavor.

Do try to get a bone-in ham - it provides more flavor and plus you'll have a nice ham bone leftover for some red beans and rice, soup or butter beans. Be sure to check the bottom of the post for ideas on using up the leftover ham too - I'll try to update that list as I post new recipes. In the meantime I am certain you'll be delighted with this main course ham!

We interrupt this program briefly to bring you.

How to Bake a Ham in a Paper Bag

*Note: There is debate on the safety of paper bag cooking. Well, my Mama did it for years and we're all still around but for the purposes of full disclosure I must add what the United States Department of Agriculture (USDA) says about the practice of using brown paper bags for cooking:
"Do not use brown paper bags from grocery or other stores for cooking. They are not sanitary, may cause a fire, and can emit toxic fumes. Intense heat may cause a bag to ignite, causing a fire in the oven. The ink, glue, and recycled materials in paper bags can emit toxic fumes when they are exposed to heat. Instead, use purchased oven cooking bags."

Experts agree that brown paper bags were never intended for use as cooking utensils. The glue, ink, chemicals and non-food colors may leach into the food. Other materials used in recycling grocery bags are unsanitary, and some bags may even contain tiny metal shavings.

So, there ya are straight from Uncle Sam himself. But.

If you happen to be a rebel, here's how to do it - disclaimer - if you choose to accept this assignment you are on your own and do so at your own risk.

Place the plain, un-scored ham in a plain (no ink, no ads, no writing etc.) brown paper bag, (no coca cola for this version . sorry) fold the end up and place the bag into an over-sized roasting pan so that there is no part of the bag hanging off of the pan, or touching any part of the oven. Bake at 325 degrees F about 15 minutes per pound or until the center of the ham reaches 140 degrees F on an instant read thermometer. Tear away the bag, score the ham, mix up the brown sugar with the mustard and smear it all over. Add the cloves, pineapple and cherries if desired and bake uncovered from about 30 more minutes.

Again. the use of this version is at your own risk!

Now, back to our regularly scheduled program.

This has been my favorite way to do a ham from the first time I cooked one - with a brown sugar and mustard glaze, and a hot tub of Coca Cola. I use a bone-in, shank portion, fully cooked, smoked ham because they are full of flavor, and I want that ham bone for later!

*By the way, this method is more about the pan sauce and basting that flavor throughout the ham, rather than a heavy glaze. If you prefer a heavier glaze, follow the instructions at the bottom on this recipe post below.

Whatever roasting pan you use, cover it with some aluminum foil, in case any of the cola leaks out to make the clean up job a little bit easier. Then make another separate foil tub inside that for the ham itself. You'll want enough excess foil to pull up around the ham and loosely cover it. Combine the brown sugar and the mustard.

You'll have a thick mixture that looks like this set aside. Score the ham and poke in some whole cloves at the intersections if you like.

Place the ham with the cut side down, and fat side up into the foil tub. Smear the brown sugar mustard all over the ham, add pineapple and cherries if using, and pour in the Coke.

Pull up the foil so that it loosely surrounds the ham and bake according to the package directions. Remove the pan from the oven, carefully open up the foil, and baste the ham with the juices periodically during the baking time.

My ham was 8 pounds and went for about 2 and 1/2 hours at 350 degrees, until an instant read thermometer read a little over 140 degrees. When its done, let it rest about 15 minutes before cutting. Make your pan sauce while it's resting.

To carve, take a knife and go completely around the bone to loosen the meat away from the bone.

Locate the natural seams of the ham.

Cut into those seams to loosen the sections.

Remove those sections and slice each of them individually. Beautiful.

I like to dredge the slices back into the Coca Cola pan juices and let them sort of soak a bit before plating. You can also make a pan sauce with the drippings (recommended), or you can also turn them into gravy.

Well, the ham was a hit! The sauce was so delicious, everyone loved it! I made it with the brown sugar and mustard included. Thank you so much!

We made this ham for Easter supper -- WOW, it is great. Going to do this from now on, as it's definitely a KEEPER. Love this recipe, thanks for sharing it.

Thanks y'all! I love feedback from readers the most! It makes my heart sing.

For more of my favorite baked ham recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Brown Sugar and Mustard Glazed Bone-in Ham

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 2 hours 30 min
Total time: 2 hours 40 min
Yield: About 12+ servings

  • 1 (6 to 8 pound) fully cooked, shank-end half ham
  • 1 to 2 cups light brown sugar, firmly packed
  • 1/2 cup yellow or Dijon mustard
  • Sliced pineapple, optional
  • Whole cloves, optional
  • Cherries, optional
  • 1/2 can of (regular) Coca-Cola Classic

Preheat the oven to 350 degrees F. Line a roasting pan that is just large enough for the ham with aluminum foil to help with clean-up. Add another section of aluminum foil for wrapping loosely around the ham.

Score the ham into a crosshatch pattern and, if desired, stud the intersections of the crosshatches with whole cloves. Place the ham cut side down into the aluminum foil tub. Mix 1 cup of the brown sugar and mustard together to form a thick paste and smear it all over the ham. Use 2 cups if you like it sweeter. If you are going to use pineapple, you can substitute most or all of the mustard with the pineapple juice - also very delicious. Add pineapple slices if desired, and using a toothpick, decorate the center of the pineapples with a cherry.

Pour the cola carefully over and around the ham, pull the foil up loosely around the ham and bring it together, but in a manner that you can easily get into it because you are going to be basting. Bake at 350 degrees F for roughly about 18 minutes per pound, or until the center of the ham reaches slightly over 140 degrees F on an instant read thermometer, basting occasionally. Check the instructions on your brand of ham for their recommendations as different companies do give variations on baking.

If desired, unwrap the ham and place it under the broiler to brown, with the door ajar, about 5 minutes, watching it carefully. Remove ham to cutting board and allow to cool. Mine was browned enough to suit me.

Plate the ham and pour the pan drippings all over the top, or to make a pan gravy, plate the ham and drizzle on a few spoons of the drippings. Tent loosely with foil to keep warm. Transfer the remaining pan drippings to a skillet, bring to a boil, stir in 1 to 2 tablespoons of butter to add richness, and let reduce and thicken slightly. Place into a gravy boat or pourable vessel to pass at the table.

For a Heavier Glaze: I have started cooking most of my hams using this sweating method. Bring ham to room temperature for 30 minutes. Prepare foil tub, score ham, studding intersections with cloves if desired and preheat oven to 300 degrees F. Sweat the ham first by baking it with the coke (or other liquid) but without any glaze for 2 hours, loosely covered with foil. Remove ham, increase heat to 350 degrees F, brush desired glaze all over ham and return to oven, uncovered, for about another hour, or until internal temperature reaches 140 degrees F, basting about every 15 to 20 minutes.

Cook's Notes: May also substitute root beer, Dr Pepper, lemon lime soda or ginger ale.

Brown Sugar and Bourbon Glaze: Prepare as above, except reduce mustard and Coke by half and add in 1/2 cup of bourbon or whiskey.

Brown Sugar and Orange Glaze: Prepare as directed, except reduce the mustard by half and substitute 1/2 cup orange juice (for the Coke) and 1-1/2 teaspoons grated orange zest.

Brown Sugar Cranberry Orange Glaze: Prepare as above, except omit the mustard and substitute 1/2 cup orange juice with 1 (15 ounce) can jellied cranberry sauce.

Brown Sugar and Ginger Glaze: Prepare as directed, except reduce the mustard by half and substitute 1/2 cup ginger ale or lemon-lime soda and 1 tablespoon grated fresh ginger.

Brown Sugar and Maple Glaze: Prepare as directed, except reduce the mustard by half, use the Coke and add 1/4 cup maple syrup and 1/4 teaspoon each ground allspice and cloves.

Brown Sugar and Cane Syrup Glaze: Prepare as directed, except reduce the mustard by half and substitute 1/4 cup pure cane syrup, like Steens, and 1/4 teaspoon each ground allspice and cloves.

Brown Sugar Pepper Jelly Glaze: Prepare as above, except reduce mustard by half and substitute 1/4 cup pepper jelly.

Brown Sugar Orange Marmalade Glaze: Prepare as above, except substitute Creole or other spicy mustard and substitute 1-1/2 cups orange marmalade.

Some Things to Do with Leftover Ham:

Check These Recipes Out Too Y'all!

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.


Crush garlic in medium size bowl, and add the salt and pepper. Now add the mustard, egg yolks, anchovies, lemon juice, Worcestershire, and Tabasco.
Stir vigorously. Slowly add the olive oil in a steady pour and stir until emulsified. Add the prepared ceasar dressing and mix well. Add salt to taste.

Chill for at least 2 hours before adding to lettuce.

Bucatini with Sausage and Peas

2 tablespoons extra-virgin olive oil
1/2 pound hot Italian sausage, casings removed
2 garlic cloves, minced
1 small shallot, minced
2 1/2 cups prepared tomato sauce
1/4 cup heavy cream
1/2 cup frozen baby peas
1 pound bucatini or perciatelli
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons shredded basil

2. Partially cover the saucepan and cook the tomato sauce over low heat for 30 minutes. Stir in the cream and peas and simmer over low heat for 10 minutes longer. Season with salt.

3. Meanwhile, cook the pasta in boiling salted water until al dente. Drain and return the pasta to the pot. Add the tomato sauce and 1/4 cup of the grated Parmigiano-Reggiano cheese and toss over low heat for 2 minutes, until the pasta absorbs some of the sauce. Transfer the pasta to bowls, top with the remaining 1/4 cup of grated cheese and the shredded basil and serve.

The sauce can be refrigerated for up to 3 days.

3 tablespoons extra-virgin olive oil
1 cup chopped onions
4 cloves garlic, minced
red pepper flakes to taste
2 pounds ripe beefsteak tomatoes (about 4 large), cored, peeled and cut into 3/4-inch chunks
kosher salt
1/4 cup chopped fresh basil
Ground black pepper

Stir oil and onions together in large skillet until soft. Turn heat to medium and add garlic. C ook until garlic is sizzling and fragrant, about 2 minutes. Stir in red pepper flakes, tomatoes and 1/2 teaspoon salt. Bring to rapid simmer and cook, stirring occasionally, reducing heat if sauce begins to stick to bottom of pan, until thickened and chunky, 15 to 20 minutes. Reduce heat to simmer and continue cooking for 15 minutes. Remove from heat. Stir in basil and season with salt and pepper to taste.

Watch the video: Χοιρινά παϊδάκια με barbeque sauce - Spare ribs - Make food (September 2021).