Archive for the ‘pork’ Category
Mustard Sauce for Baked Ham
This is a nice basting sauce of my Mother’s to put on your ham while baking it in your stainless steel roaster.. Usually I diamond cut the ham with appropriate cutlery to allow it to blend in with the juices and dotted the ham with cloves. Pouring Ginger Ale is a nice touch before brushing on the basting for glazing the ham.Then place the ham in the Stainless steel roaster pan. Generally the last 60 minutes of cooking time I added more baste and also poured the juices from the pan over the ham every 15 minutes for a great glaze on the ham. Remove from the cookware and put on a carving tray. Use a nice freshly sharpened knife from your cutlery set and cut the appropriate portions. Serve with Dijon mustard as desired. Enjoy.
Ingredients:
1/4 cup of butter
1/2 cup light brown sugar (firmly packed measurement)
1/4 cup mustard (regular mustard and Dijon mustard mixed) I prefer using just the Dijon personally.
Melt the butter and add brown sugar and mustard. Brush on the ham before and while cooking. Enjoy!
Chamoisette
Here’s a neat recipe for left over pork.
Ingredients:
1 lb. diced pork
1 small onion
1/2 package thin egg noodles (about 2 cups)
1 small can tomatoes (about 2 cups)
1cup lb sliced fresh mushrooms or 1 small can sliced mushrooms (can saute in small amount butter first or just add to dish
1/2 small package Velveta cheese slice it or buy sliced or medium to sharp cheddar cheese sliced
Brown pork and diced onions together in olive oil,(or even better brown them in Waterless stainless steel cookware without the oil).
Cook noodles in salted water. Add tomatoes and mushrooms to the pork. Drain the noodles and add to above. Stir well, season with salt and pepper to
taste, put all in cassarole, slice the cheese and arrange on top. Bake in moderate oven at 350 degrees F for 20 minutes. Serve with a nice salad and/or vegetables, french bread.
and of course if you wish, with nice Chardonay, other dry white wine or a nice Pinot Noir.