Creamy Shells with Broccoli and Ham

Leftover ham? Perfect for this creamy parmesan macaroni shells with broccoli. This is a recipe from when my girls were young. An amazing rich-tasting meal and so easy to prepare. This recipe is great when you have left-over ham.

1 package (1 lb) medium-size macaroni shells

1/2 lb cooked ham

1 package (10 oz.) frozen broccoli spears, thawed

1 clove garlic, crushed

1/2 cup butter or margarine

1 cup heavy cream

1 cup grated Parmesan cheese

Cook macaroni shells in boiling, salted water according to package directions. Cut ham into thin slices. Cut broccoli into 1/2 inch pieces. Saute garlic, ham, and broccoli in butter in a large skillet until broccoli is crisp-tender, about 5 minutes. Stir in heavy cream. Cook over medium heat 3 minutes. Stir in cheese. Lower heat and cook, stirring frequently, until cheese is melted. Drain shells and toss with sauce. Serves 6-8

Picture Credit My Recipes

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Slow-Cooker Ham

 

Ham for the Holidays
Slow-Cooker Ham frees your time to make your sides and desserts. Leftover ham opens the door for other meals. Omelets, soup, casseroles and sandwiches. 

1 cup honey

⅓ cup light brown sugar, packed

1/4 cup unsalted butter, melted

1/4 cup Dijon mustard

2 Tbsp whole-grain mustard

2 Tbsp fresh thyme, finely chopped

1 (10-lb) Spiral Sliced Ham

Mix all ingredients, except ham, in a small bowl. Move ⅓ of the glaze to a separate smaller bowl; set aside. Brush the remaining glaze onto the ham and in between the spiral cut slices. Place ham in a large slow cooker flat/face side down. Cover (for a large ham, you might need to fold down the slices so the lid fits) and cook on high for 2 to 3 hours or on low for 4 to 5 hours, or to a recommended internal temperature of 140 F.

Turn on oven to broil. Remove the ham from the slow cooker and place in an oven-safe baking dish. Brush the reserved glaze over the ham. Broil in the oven, several inches from the heat element, for 3 to 4 minutes. (Do not allow the ham to burn.) Remove and serve. Makes 15 servings.

Recipe Julie Tran Deily

Photo courtesy of Smithfield

The Costco Connection

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Mushroom-Stuffed Pork Tenderloin

 

Pork Tenderloin is always a special meal but stuffing it with mushrooms and bacon is sure to be a hit.

5 tablespoons extra-virgin olive oil, plus more for brushing

4 slices bacon, chopped

8 ounces cremini mushrooms, thinly sliced

Kosher salt and freshly ground pepper

1 clove garlic, finely chopped

1 tablespoon breadcrumbs

1/2 cup chopped fresh parsley

2 pork tenderloins (2 to 2 1/2 pounds total), trimmed

1/2 teaspoon grated lemon zest

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.

Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.

Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.

Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.

Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

Recipe Food Network

Photo Con Poulos

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Tricolor Stuffed Pork

 

Do you love stuff pork? How about making a stuffing with roasted red peppers, provolone cheese, and baby spinach. Perfect for those special dinners. 

1 onion

One 5-pound boneless pork loin, butterflied

10 slices provolone cheese

4 whole jarred roasted red peppers

2 cups baby spinach

4 sprigs fresh rosemary

2 cups low-sodium chicken broth

2 tablespoons olive oil

Preheat the oven to 425 degrees F.

Peel and slice the onion into 4 rounds. Place in a 13-by-9-inch baking pan and set aside.

Using the tip of a sharp knife, score the pork fat in a diamond pattern, cutting about 1/4-inch deep. Unroll the loin so it is completely flat and sprinkle with 1/2 teaspoon salt. Lay the provolone slices over the pork, shingling slightly. Open the peppers so they lay flat and tear or cut them in half so you are left with 8 triangles. Lay the peppers flat on top of the cheese, fitting them together like a puzzle. Distribute the spinach evenly over the peppers. Beginning at one end, roll the pork back up into its original shape with the fat on top. Tie the loin in 4 places with butcher's twine and sprinkle all over with 3/4 teaspoon salt.

Set the pork on the bed of onions and scatter the rosemary sprigs around. Pour the broth into the bottom of the pan and drizzle the pork with the olive oil. Roast golden brown on top, about 50 minutes.

Baste the pork with the pan juices and reduce the oven temperature to 375 degrees F. Continue roasting until an instant-read thermometer inserted in the center of the loin registers 150 degrees F, about 40 minutes.

Allow the pork to rest for 15 minutes before slicing. Strain the pan juices and serve alongside the pork.

Recipe Credit Giada De Laurentiis

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Cuban Pulled Pork Sandwiches

 

Easy Cuban Pulled Pork Sandwiches. I love a good Cuban sandwich and the fam is like wow you made these! 

1 cup orange juice

1/2 cup lime juice

12 garlic cloves, minced

2 tablespoons spiced rum, optional

2 tablespoons ground coriander

2 teaspoons salt

2 teaspoons white pepper

2 teaspoons pepper

1 teaspoon cayenne pepper

5 to 6 pounds boneless pork shoulder roast, cut into 4 pieces

1 tablespoon olive oil

SANDWICHES:

2 loaves (1 pound each) French bread

Yellow mustard, optional

16 dill pickle slices

1-1/2 pounds thinly sliced deli ham

1-1/2 pounds Swiss cheese, sliced

In a 6- or 7-qt. slow cooker, combine first 9 ingredients. Add pork; cook, covered, on low until tender, 8-10 hours. Remove roast; shred with 2 forks. In a large skillet, heat oil over medium-high heat. Cook meat in batches until lightly browned and crisp in spots.

Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.

Recipe and Photo Credit Taste of Home

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Easy Grilled Pork Chops

This is a quick and easy marinade and the meat absorbs so much of the flavor. 

1/4 cup honey

2 tablespoons vegetable oil

1 tablespoon apple cider vinegar

1 teaspoon ground cumin

1/2 teaspoon red pepper flakes

Eight 1/2-inch bone-in pork chops (about 3 ounces each)

Salt and freshly ground black pepper

Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right?

Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy.

Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan. See, easy!

Recipe Sunny Anderson

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Honey Mustard Glazed Ham

Looking for a wonderful glaze for your holiday ham, try Honey Dijon with brown sugar.

One 18- to 20-pound smoked ham, water added, ham hock removed

2 cups light brown sugar

1 cup clover honey (one 8-ounce jar)

1 cup country Dijon mustard (see Cook's Notes)

Adjust the oven racks to accommodate a large roasting pan and preheat the oven to 350 degrees F. Fit the pan with a shallow rack.

Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with aluminum foil, leaving a 2-inch opening to allow steam to escape. Bake the ham for half the estimated cooking time, about 3 hours. (Total cooking time is about 20 minutes per pound.)

Halfway through the estimated cooking time, add the brown sugar and honey to a saucepan and cook over medium heat until the mixture is smooth and the sugar is dissolved. Remove from the heat and stir in the mustard. Pour the mixture over the ham. Continue baking the ham, basting occasionally with the drippings in the roaster.

Check for doneness at the end of the estimated coking time by inserting a meat thermometer into a meaty part of the ham, avoiding any fat or bone. The thermometer should register 160 degrees F.

Allow the ham to stand for 15 minutes before slicing. This allows the juices inside the ham to set.

• If you don't want or need a whole ham, you can bake half a ham, but choose the butt (meatier) end rather than the shank end.

• Country Dijon is a milder, creamier version of Dijon mustard. If it is not available, mix 1/2 cup regular Dijon with 1/2 cup mayonnaise.

by Trisha Yearwood

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Skillet Pork Chops with Apples and Onions

Elegant and easy, this hearty dish comes with a side and a sauce all-in-one. Be sure to brown the chops well so they'll give the pan sauce deep flavor.

4 (6- to 8-oz.) bone-in pork rib chops (1 to 1 1/4 inches thick)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

2 Granny Smith apples, cut into 1/2-inch-thick wedges

1 medium-size yellow onion, thinly sliced (root end intact)

1/3 cup chicken broth

1 cup whipping cream

1/4 cup Dijon mustard

2 tablespoons bourbon

8 small fresh thyme sprigs

Preparation

1. Preheat oven to 450°. Sprinkle pork with salt and pepper. Cook in hot oil in a 12-inch cast-iron skillet over medium heat 5 to 6 minutes on each side or until golden brown. Remove from skillet.

2. Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet.

3. Add broth to skillet, and cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Whisk together cream and mustard; add to skillet, and cook, stirring constantly, 1 to 2 minutes or until bubbly.

4. Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.

5. Bake at 450° for 10 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving.

A Southern Living Recipe

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Spinach-Stuffed Pork Chops

Spinach, sun-dried tomatoes, goat cheese and cream cheese a creamy mixture of goodness.

1 tablespoon olive oil, plus 1 tablespoon

2 cloves garlic, minced

6 sun-dried tomatoes, diced

1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out

1/2 teaspoon salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

1/4 teaspoon dried thyme

1/4 cup (2 ounces) goat cheese

1/3 cup reduced-fat cream cheese

4 (4-ounce) center-cut pork chops

1 1/2 cups chicken broth

1/2 lemon, zested

2 tablespoons lemon juice

2 teaspoons Dijon mustard

Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.

Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

Recipe courtesy of

Giada De Laurentiis

I normally leave out the chicken broth, lemon zest, lemon juice, and mustard. 

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Hot Ham & Swiss Open Face Sandwich

Eating lite, here is a tasty open-face ham sandwich with asparagus.

12 fresh asparagus spears, trimmed

2 Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing

6 slices marble rye bread

2 Tbsp. GREY POUPON Harvest Coarse Ground Mustard

1 pkg. (7 oz.) OSCAR MAYER Deli Fresh Smoked Ham

6 KRAFT Extra Thin Swiss Cheese Slices

Heat oven to 450ºF.

Toss asparagus with dressing; place in single layer on baking sheet sprayed with cooking spray. Bake 8 min. or until crisp-tender and lightly browned.

Spread bread slices with mustard. Place in single layer on another baking sheet; top with ham, asparagus and cheese.

Bake 2 min. or until cheese is melted.

Found at Kraft

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Slow-Cooker BBQ Pork

This super-simple recipe delivers big flavor. Serve on buns with slaw or over hot toasted cornbread.

Reduce the fat but not the flavor in this juicy cut of pork by preparing a day ahead. Cool the barbecue, and refrigerate overnight. Remove and discard any solidified fat before reheating.

1 (3 to 4 lb) shoulder pork roast

1 (18 oz.) bottle barbecue sauce

1 (12 oz.) can cola soft drink

Place pork roast in a 6 quart slow cooker; pour barbecue sauce and cola over roast. Cover and cook on high 8 hours or until meat is tender and shreds easily.

Super easy and taste great. This is a Southern Living Recipe

Photo Southern Living

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