More Pork please

Baked Glazed Ham
Please read entire recipe before starting
1 16-20 lb. Ham-bone in (serves 20), half ham serves 8-10)
Glaze:
2-3 c. apple cider
1/2 c. dijon mustard
1 c. chopped canned pineapple or peach
1 c. packed dark brown sugar
1 c. gingersnaps in food processor to form crumbs
Fruit flavored sauce:
chicken stock
1/2 c. marmalade or peach jam
2 T. cider vinegar
Sea salt and fresh cracked black pepper
2 tsp. cornstarch mixed with 2 T. water
While baking ham make glaze and sauce.
Preheat oven to 325°F.  Trim external fat to 1/4 inch thickness.  Lay down ham face side up in a sturdy roasting pan.  Place on rack low enough so that the ham doesn’t touch the roof of the oven while baking.
Roast whole ham 2 1/2  to 3 hours or 10 minutes per pound.  Since ham is sold fully cooked the purpose is warm through, concentrate flavors, and improve texture.  After cooking 2 1/2 hours start checking the internal temperature.  At 130° apply glaze.  Continue cooking until internal cooking reaches 140°.  Remove ham to carving bowl,  and let rest 20-30 minutes before carving.
For glaze:  When the ham reaches the internal temperature of 130° remove ham from pan.  Turn up oven to 425°.  Pour cider, into bottom of roasting pan.  Score the surface of the ham with a cross-cross diamond pattern, place ham back into roasting pan.  In bowl combine fruit and sugar and spread evenly over the surface of the ham.   Return ham to oven.  Bake 15 minutes, pull out ham and sprinkle with gingersnaps, press crumbs into ham with spoon.  Bake another 5-10 minutes.
Once you remove ham from oven and place it for cutting scrape up baked on bits from the roasting pan and pour into 4 cup glass measuring cup.   Add enough chicken stock to bring up to 2 cups.  Strain juices into sauce pan and stir in marmalade or jam and vinegar.  Bring to a boil, add salt and pepper to taste, and more vinegar if desired.  Stir in cornstarch solution, and continue to stir until mixture thickens.  Serve this sauce in gravy boat on the side to guests.
Italian Mushroom and Pork Pot Roast
2 T. fennel seeds-crushed
2 tsp. fresh rosemary
2 tsp sea salt
1 tsp fresh cracked pepper
1 boneless pork shoulder roast
1 oz. dried porcini or 1 c. fresh button mushrooms
1 1/2 c. boiling water
2 T. olive oil
2 T. minced garlic
1 1/2 c. chopped onions
2 c. dry white wine
1/4 grappa (optional)
1 c. pureed tomato
1 c. pork stock
2 T. chopped fresh basil
In small bowl combine fennel, rosemary, salt, and pepper, then sprinkle on roast.  Set aside while making mushrooms.  If using porcini soak in boiling water for 1 hour, strain (save water), and then chop mushrooms.  If using button mushrooms soak in boiling water  for 10 minutes and strain (save water).
Preheat oven to 325°.  Heat oil in large casserole pan to medium heat, sear the sides of the roast on all sides.  Should take 7-10 minutes.  Remove roast, cook garlic & onion, cook until vegetables soften or 5 minutes.
Add mushroom water, wine, and optional grappa.  Make sure to scrape up bits at the bottom of the pan.  Bring to boil.  Transfer to oven casserole, stir in tomato, and mushrooms.  Place pork roast in center, flat side up.  Cover pot, cook in center of the oven for 1 1/2 hours.  Feel free to spoon tomato mixture over roast several times during baking.  Internal temperature of roast should be 165-170° before serving.  Remove roast and continue to cook tomato mixture until syrupy.  Let roast rest 15 minutes before carving.  Spoon tomato mushroom mixture on each slice of carved roast.
Serve with polenta (thick cornmeal mixture), I have several varieties available at the shop with recipes.
Leek and Potato Pork Roast
1 lb. leeks chopped, white parts only, green discarded
1 lb. potatoes quartered
2 lb pork shoulder
3 T. olive oil
1 tsp. rubbed sage
¼ tsp. fresh thyme
1 bay leaf
1 clove garlic minced
1 cup cooking sherry
½ tsp salt
¼ tsp. fresh ground black pepper
¼ tsp nutmeg (optional)
Put leeks, potatoes, and pork in large baking dish.  Combine remaining ingredients and pour over pork.  Stir leeks and potatoes until covered with liquid.  Bake covered in preheated 350 degree oven for 45 minutes, add 1 cup water, and then turn pork.  Bake covered additional 45 minutes.  Check pork to see if done enough to your taste.   Center should register 165-170°.
Rarebit-Welch Cheese Sauce
2 T. butter
2 T. flour
1 tsp. mustard powder
1 1/2 c.. dark beer or ale
1 packed cup grated cheddar cheese
1 tsp. prepared horseradish
1 T. minced garlic
salt, pepper, and cayenne to taste
Melt butter in medium saucepan, stir in mustard and flour, whisking often.  Add beer/ale and keep whisking as you bring it to a boil.  Lower heat and simmer for 10 minutes.  Add remaining ingredients and stir until the cheese melts.  Serve over toast, over potatoes, or over pork.
German Goulash Soup
2 T. lard or olive oil
1 1/2 c. chopped onion
2 T. minced garlic
2 T. Hungarian paprika
1 1/4 lb. boneless ribs or pork tenderloin, cut into cubes
Sea salt & fresh cracked pepper to taste
2 quarts pork stock
2 tsp caraway seeds
1 tsp. dried marjoram
2 c. diced Yukon Gold potatoes
1 c. diced carrot
3/4 c. diced red bell pepper
1 small can petite diced tomatoes (equal to 1 1/4 c. tomatoes)
Sour cream to garnish
Heat lard or olive oil in large stock pot over medium heat.   Add onions, garlic, and cook until golden or for about 20 minutes.  Stir in paprika, meat, salt, and pepper.  Warm thoroughly and then add 1/2 c. pork stock.  Cook until liquid has evaporated, on medium high heat.  Add remaining stock and caraway.  Bring to a boil and then reduce heat to simmer.  Cover and cook for 1 hour.  Add marjoram, potatoes, carrots, bell pepper, and tomatoes.  Cook for 20 minutes or until potatoes are tender.  Serve ladled into bowls topped with sour cream and a dash of paprika.
Pork Chops and Pork Cutlet brine and rubs
Brining pork helps bring out the flavor of the meat while adding new flavors which are absorbed into the meat.  Brining includes water, salts, and flavorings which are soaked with the pork (refrigerated) for 6 hours prior to cooking.  After brining is complete remove meat, pat dry with paper towels, and season with rubs or salt mixtures.  When using salt I always use sea salt.  Sea salt has more flavor than table salt and has not been refined to remove all the natural attributes each salt has acquired from the area which it was harvested.  I carry salts from all over the world and smoked salts: Chardonnay smoked salt, Alder smoked salt, Apple-wood smoked salt, hickory salt, and smoked coconut and lime salt.
Recipes for 2-4 pork cutlets
Mexican Chile brine
1 T. cumin seed or powder
2 tsp. Mexican oregano
3 tsp. minced garlic
zest from 1 lime, minced
3 1/2 c. Mexican beer or water
1/4 c. sea salt

1/4 c. raw cane sugar
2 T. chipotle peppers in adobo sauce
1 cup ice cubes
-After brining season pork with 1 tsp olive oil, 2 tsp. mined garlic, lime juice and black pepper.
Spanish style brine
3 1/2 c. water
1/4 c. sea salt
1/4 c. sugar
1/4 c. sherry
1 cup ice cubes
-After brining rub on Spanish Saffron Blend, 2 T. minced garlic, 1 tsp. fresh thyme, 2 T. sherry vinegar, 2 T. olive oil, and black pepper to taste.
Coffee Molasses brine
2 c. water
1 1/2 c. espresso or dark strong coffee
1/4 c. sea salt
3 T. dark brown sugar
2 T. molasses
1 T. worcestershire sauce
1 cup ice cubes
After brining rub on Café BBQ Rub or season with salt and pepper.
Chinese 5 Spice brine
3 1/2 c. water
1/4 c. sea salt
3 T. dark brown sugar
3 T. soy sauce
2 T. Chinese 5 Spice
1 cup ice cubes
-After brining rub with Asian Spice Blend, Chinese Ginger Blend, Chinese 5 spice.  Add 2 T. brown sugar, 1 T. sea salt, 1 tsp. minced garlic, and 1 T. sesame oil.
Orange brine
Zest from 1 orange
1 cup water
2 c. orange juice
1/4 c. sea salt
2 T. brown sugar
2 T. soy sauce
2 cups ice cubes
-After brining add 1/4 c. orange juice, 1 T. olive oil, 2 tsp. fresh thyme, 2 tsp. fresh ground pepper, and Citrus Rub.
Hickory Vanilla brine
3 1/2 cup water
2 T. vanilla extract
1/4 c. hickory salt
1/4 c. dark brown sugar
1/4 c. bourbon
1 cup ice cubes
-After brining add Hickory Vanilla Rub, 2 T. roasted garlic, 1 T. pepper, and 2 T. olive or vegetable oils.

Lemon Rosemary brine
1/2 c. chopped rosemary
Zest from 2 lemons
3 1/2 c. water
1/4 sea salt
1/4 c, sugar
1 cup ice cubes
-After brining rub with lemon pepper, 2 T. olive oil, 1/4 c. fresh squeezed lemon juice, 1 tsp. minced rosemary.