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Mustard-Glazed Ham

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Mustard-Glazed Ham Print Recipe Servings Prep Time 10 people 10 minutes Cook Time 120 minutes Servings Prep Time 10 people 10 minutes Cook Time 120 minutes Mustard-Glazed Ham Print Recipe Servings Prep Time 10 people 10 minutes Cook Time 120 minutes Servings Prep Time 10 people 10 minutes Cook Time 120 minutes Ingredients 5 pounds […]

Mustard-Glazed Ham

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Servings Prep Time
10 people 10 minutes
Cook Time
120 minutes

Servings Prep Time
10 people 10 minutes
Cook Time
120 minutes

Mustard-Glazed Ham

Print Recipe

Servings Prep Time
10 people 10 minutes
Cook Time
120 minutes

Servings Prep Time
10 people 10 minutes
Cook Time
120 minutes

Ingredients


Servings: people

Instructions
  1. Heat oven to 325 degrees F.

  2. Place Indiana Kitchen ham on rack in shallow pan. Roast ham for 1 1/2 hours or until internal temperature reads 140 degrees F, (about 15-18 minutes per pound).

  3. In a small bowl stir together mustard, brown sugar and wine.

  4. Brush Indiana Kitchen ham with glaze during the last 20 minutes of cooking.

  5. Place ham on serving platter; slice to serve.

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Pork Tenderloin Satay with Brandy Pear Relish

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Pork Tenderloin Satay with Brandy Pear Relish Print Recipe Servings Prep Time 16 people 15 minutes Cook Time 10 minutes Servings Prep Time 16 people 15 minutes Cook Time 10 minutes Pork Tenderloin Satay with Brandy Pear Relish Print Recipe Servings Prep Time 16 people 15 minutes Cook Time 10 minutes Servings Prep Time 16 […]

Pork Tenderloin Satay with Brandy Pear Relish

Print Recipe

Servings Prep Time
16 people 15 minutes
Cook Time
10 minutes

Servings Prep Time
16 people 15 minutes
Cook Time
10 minutes

Pork Tenderloin Satay with Brandy Pear Relish

Print Recipe

Servings Prep Time
16 people 15 minutes
Cook Time
10 minutes

Servings Prep Time
16 people 15 minutes
Cook Time
10 minutes

Ingredients


Servings: people

Instructions
  1. To make relish, drain pears, reserving juice; chop and set aside. Pour pear juice into 1-quart saucepan; stir in preserves, onion, brandy, ginger and red pepper flakes. Bring to a boil, stirring occasionally. Boil gently for 8 to 10 minutes or until liquid is reduced and slightly thickened. Remove from heat; allow mixture to cool to room temperature.

  2. Meanwhile, using a sharp knife, slice Indiana Kitchen pork tenderloin into 1/4-inch-thick medallions; place in a resealable plastic bag. Pour about 1/2 cup cooled juice mixture over pork in bag; seal and refrigerate for at least 30 minutes.

  3. Gently stir together chopped pears, remaining juice mixture and raisins; refrigerate until serving time. When ready to cook, spray broiler pan with cooking spray and preheat broiler. Discard the marinade. Thread pork medallions onto skewers.

  4. Place pork skewers on broiler pan about 7 inches from broiler. Broil for 3 minutes per side. Serve with Brandy Pear Relish.

Recipe Notes

*If apricot pieces are too large, use kitchen shears to cut into small pieces.
** Soaking wooden skewers in water helps to keep them from charring under the broiler.

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St. Louis-Style Ribs with Smoked Tomato BBQ Sauce

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St. Louis-Style Ribs with Smoked Tomato BBQ Sauce Print Recipe CourseMain Dish Servings Prep Time 10 people 30 minutes Servings Prep Time 10 people 30 minutes St. Louis-Style Ribs with Smoked Tomato BBQ Sauce Print Recipe CourseMain Dish Servings Prep Time 10 people 30 minutes Servings Prep Time 10 people 30 minutes Ingredients 6 cups […]

St. Louis-Style Ribs with Smoked Tomato BBQ Sauce

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Servings Prep Time
10 people 30 minutes

Servings Prep Time
10 people 30 minutes

St. Louis-Style Ribs with Smoked Tomato BBQ Sauce

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Servings Prep Time
10 people 30 minutes

Servings Prep Time
10 people 30 minutes

Ingredients


Servings: people

Instructions
  1. Place tomatoes and shallots in blender with pan juices. Pulse, half at a time, until liquefied. Add brown sugar, vinegar, the 3 tablespoons of olive oil, paprika, and, if desired, fleur de sel. Blend until smooth. Taste and adjust seasonings if desired. Remove from blender. Put through a food mill or fine mesh strainer to remove seeds and skins.

  2. Build charcoal fire or preheat gas grill for indirect cooking. Core tomatoes; coat tomatoes and shallots with olive oil. Season with salt. Place in disposable aluminum pan. Place in center of grill indirectly over medium heat; grill, covered, 30 minutes or until tomato skins are bursting and shallots are soft; remove.

  3. Place strained liquid in large saucepan. Simmer gently 5 minutes. Remove and use immediately or refrigerate in tightly covered container for up to 1 week.

  4. Place Indiana Kitchen ribs, bone-side down, in center of grill or in rib rack, making sure they are not over direct flame. Grill, covered, over indirect medium heat (about 325 degrees F) for 2 to 2-1/2 hours or until meat is tender and has pulled back from ends of bones (see tip below). Brush with some of the BBQ sauces 10 minutes before end of grilling.

  5. Remove ribs from grill and let rest 10 minutes. Cut into portions; pass remaining sauce. Makes 10 servings with 2-1/3 cups barbecue sauce.

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Caribbean Roast Pork

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Caribbean Roast Pork Print Recipe Servings Prep Time 6 people 5 minutes Cook Time 60 minutes Servings Prep Time 6 people 5 minutes Cook Time 60 minutes Caribbean Roast Pork Print Recipe Servings Prep Time 6 people 5 minutes Cook Time 60 minutes Servings Prep Time 6 people 5 minutes Cook Time 60 minutes Ingredients […]

Caribbean Roast Pork

Print Recipe

Servings Prep Time
6 people 5 minutes
Cook Time
60 minutes

Servings Prep Time
6 people 5 minutes
Cook Time
60 minutes

Caribbean Roast Pork

Print Recipe

Servings Prep Time
6 people 5 minutes
Cook Time
60 minutes

Servings Prep Time
6 people 5 minutes
Cook Time
60 minutes

Ingredients


Servings: people

Instructions
  1. Blend oil, pepper, nutmeg and cinnamon in small bowl.

  2. Brush mixture evenly onto roast.

  3. Place Indiana Kitchen pork in shallow pan; roast in 350 degrees F. oven for 1 hour (20 minutes per pound) or until internal temperature on a thermometer reads 145 degrees F.

  4. Remove roast from oven; let rest about 10 minutes. before slicing.

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Mediterranean Back Ribs With Pomegranate Sauce

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Mediterranean Back Ribs With Pomegranate Sauce Print Recipe Servings Prep Time 6 people 10 minutes Cook Time 120 minutes Servings Prep Time 6 people 10 minutes Cook Time 120 minutes Mediterranean Back Ribs With Pomegranate Sauce Print Recipe Servings Prep Time 6 people 10 minutes Cook Time 120 minutes Servings Prep Time 6 people 10 […]

Mediterranean Back Ribs With Pomegranate Sauce

Print Recipe

Servings Prep Time
6 people 10 minutes
Cook Time
120 minutes

Servings Prep Time
6 people 10 minutes
Cook Time
120 minutes

Mediterranean Back Ribs With Pomegranate Sauce

Print Recipe

Servings Prep Time
6 people 10 minutes
Cook Time
120 minutes

Servings Prep Time
6 people 10 minutes
Cook Time
120 minutes

Ingredients


Servings: people

Instructions
  1. Season Indiana Kitchen ribs with salt and pepper

  2. For a charcoal grill: prepare an indirect medium-hot fire with drip pan in the center.
    For a gas grill: heat grill to medium and turn off burners directly below where Indiana Kitchen ribs will go.

  3. Lightly oil cooking grate. Place Indiana Kitchen ribs over indirect heat (over drip pan or unlit burner). Close grill hood and cook until Indiana Kitchen ribs are tender, about 1 1/2 to 2 hours. (If using charcoal, add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.)

  4. Meanwhile, bring pomegranate juice to a boil in medium saucepan over high heat. Boil until thickened and reduced to about 1/3 cup, about 15 minutes. Stir in ketchup, molasses, soy sauce, scallions and garlic. Bring to a simmer. Cook, stirring often, until slightly thickened, about 5 minutes.

  5. During last 20 minutes of cooking Indiana Kitchen ribs, baste ribs with sauce. Ribs are done when meat pulls away from the bone.

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Bacon—Wrapped Pork Chops with Seasoned Butter

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Move over, filet mignon! These mighty bacon-wrapped chops have the taste territory covered! Serve with baked potato and steamed broccoli. Bacon—Wrapped Pork Chops with Seasoned Butter Print Recipe Servings Prep Time 4 people 30 minutes Cook Time 12 minutes Servings Prep Time 4 people 30 minutes Cook Time 12 minutes Bacon—Wrapped Pork Chops with Seasoned […]

Bacon—Wrapped Pork Chops with Seasoned Butter

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Servings Prep Time
4 people 30 minutes
Cook Time
12 minutes

Servings Prep Time
4 people 30 minutes
Cook Time
12 minutes

Bacon—Wrapped Pork Chops with Seasoned Butter

Print Recipe

Servings Prep Time
4 people 30 minutes
Cook Time
12 minutes

Servings Prep Time
4 people 30 minutes
Cook Time
12 minutes

Ingredients


Servings: people

Instructions
Instructions:
  1. Dry the chops with paper towels and season generously with salt and pepper.

  2. Wrap a strip of bacon around each one, securing with a toothpick.

  3. Cook as directed below to medium doneness. Remove toothpick; serve chops topped with Garlic-Mustard Butter.

  4. Broil: Broil 4 inches from heat source, 6-7 minutes. Turn and continue broiling to desired doneness, approximately 5-6 minutes for medium (160 degrees F.).
    Pan-broil: Heat grill pan over high heat; add chops, lower heat to medium-high and cook for 6-7 minutes, until nicely browned. Turn and continue cooking for about 5-6 minutes for medium doneness.
    Grill: Prepare medium-hot fire in grill; grill chops over direct heat for 6-7 minutes; turn and grill 5-6 minutes more for medium doneness.

Garlic-Mustard Butter:
  1. In a small bowl, stir together butter, mustard and garlic until well-mixed.

  2. Wrap in waxed paper to shape like a stick of butter.

  3. Chill while pork is cooking. When ready to serve, cut into fourths and top each pork chop.

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