Ham And Pork Custard Recipes

PORK ROAST STUFFED WITH HAM AND CHEESE

Steps:

• Liberally salt and pepper the pork loin on all sides. On a sturdy work surface, slice the pork roast 4 times evenly, about 3/4 of the way down the roast. Wrap each ham slice around each cheese slice and place 1 into each of the 4 cuts. Tie the roast with kitchen string, or secure the roast closed with toothpicks. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Sear the pork loin quickly so that the roast gets color, but the cheese doesn't melt. Remove the roast and set aside.
• Add the carrots and onions to the pan and cook until the onions are translucent and the vegetables are softened. Add the flour and stir to mix. Deglaze with the wine, and add the roast back into the pan along with the chicken stock and thyme. Season with salt and pepper. Cover and simmer on low for 1 hour 30 minutes.
• Remove the roast from the pan once it's cooked and reduce the sauce for 5 minutes. Meanwhile, heat a large saute pan over high heat, add the remaining 1 tablespoon oil and then the mushrooms. Toss to coat in the oil and season with salt and pepper, to taste. Cook the mushrooms until they are golden, then add to the sauce. Whisk in the sour cream to the sauce. Slice the pork roast and serve with sauce poured on top. Garnish with parsley.

HOME-CURED PORK TENDERLOIN 'HAM'

Steps:

• Put salt and sugar in a large nonreactive bowl (stainless steel or glass). Add boiling water and stir well to dissolve salt and sugar. Add peppercorns, mustard seeds, allspice berries, cloves, thyme and bay leaves. Leave to cool completely.
• Add curing salt and 1 cup white wine to cooled brine. Submerge pork tenderloins in brine. Place plate directly on top of pork to keep it submerged if necessary. Cover container and refrigerate for 5 days.
• Remove pork from brine and pat dry. Discard brine. Spread onions and thyme sprigs on bottom of a large shallow baking dish. Add brined tenderloins in one layer, then add 1/2 cup wine. Heat oven to 350 degrees; as it heats, bring meat to room temperature. Cover dish and bake for 45 minutes or until pork registers 135 degrees with an instant-read thermometer. Remove from oven (meat will continue to cook and reach 140 degrees as it rests). Let cool before cutting into thin slices. Serve with buttermilk biscuits. May be refrigerated, well wrapped, for up to 1 week.

HAM AND CHEESE-STUFFED PORK CHOPS WITH DIJON SAUCE (COOKING FOR 2)

Steps:

• Heat oven to 400°F.
• Using small sharp knife, make pocket in each pork chop by cutting into side of chop toward bone. Season chops with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Place Swiss cheese slices on top of ham slices, and starting from one of the short ends, roll up. Tuck 1 ham and cheese roll into each pork chop pocket.
• In shallow pan, stir flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of pork chops with flour mixture. Beat egg in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip pork chops into beaten egg; turn to coat. Dredge in bread crumb mixture, coating completely.
• In 12-inch skillet, heat vegetable oil over medium-high heat. Add pork chops; cook 4 to 5 minutes or until golden brown, turning once. Transfer to lightly greased 15x10x1-inch pan. Bake 18 to 20 minutes or until pork is no long pink (at least 145°F).
• Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until tender. Add broth and wine; cook 10 to 15 minutes or until reduced by three-fourths. Stir in cream; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in mustard and parsley. Remove from heat.
• Place pork chops on serving plates. Serve with sauce.

PORK AND HAM LOAF WITH MARMALADE-MUSTARD GLAZE

Steps:

• Preheat oven to 350°F. Melt butter in heavy medium skillet over medium-low heat. Add onion and bell pepper. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Cool mixture completely.
• Mix ground pork, ham, crushed crackers, milk, eggs, pepper, salt and cooled onion mixture in large bowl; combine thoroughly. Transfer pork mixture to shallow baking pan. Shape into 9x4x2 1/2-inch loaf. Using long knife, make shallow crisscross (diamond) pattern in top of loaf. Bake loaf 30 minutes.
• Meanwhile, blend orange marmalade, Dijon mustard and brown sugar in small bowl for glaze.
• Drizzle 1/3 cup glaze over loaf; bake 15 minutes. Drizzle another 1/3 cup glaze over loaf; bake 15 minutes. Drizzle remaining glaze over loaf and bake until thermometer inserted into center of loaf registers 165°F, about 20 minutes longer. Transfer loaf to platter; let stand 10 minutes. Pour pan juices into small bowl; whisk to blend.
• Cut loaf crosswise into 3/4-inch-thick slices. Serve with pan juices.

HAM-CURED, SMOKED PORK WITH COGNAC-ORANGE GLAZE

Steps:

• Make the brine: Bring 1 quart of water to a boil in a large saucepan over high heat. Add the sugar, salt and Prague powder. Whisk until dissolved and remove from heat. Stir in 1 quart cold water. Pin the bay leaves to the orange zest strips using the cloves, and add them to the brine. Let the mixture cool to room temperature, about 1 1/2 hours.
• Wash the pork loin and blot dry. Place it in a baking dish just large enough to hold it.
• Measure out 1/2 cup brine into a measuring cup. Draw the brine into a marinade injector and inject it into the center of the pork loin all over, inserting the needle at 1-inch intervals and drawing it out slowly as you depress the plunger, until you've used the full 1/2 cup brine and the brine starts to squirt out of the pork.
• Transfer the pork to a large, heavy-duty resealable plastic bag. Add the brine from the baking dish, plus the remaining brine and seasonings, and tightly seal, squeezing out any air. Return the bagged pork to the baking dish to corral any leaks. Brine the pork in the refrigerator for 24 hours, turning several times along the way so it brines evenly.
• Remove the loin from the brine and place it in another baking dish, reserving the brine. Re-inject the pork loin with the brine in the bag, again using about 1/2 cup (or more if you can get more in), then return the pork to the brine bag and continue brining and turning for another 24 hours, for a total brining time of 48 hours. The meat should turn a shade pinker. At this point, you can dry and smoke the pork loin, but if you brine it for another 24 hours, the flavor will be even richer.
• Drain the brined pork loin in a colander, discarding the brine. Rinse the loin well with cold water, drain again and blot dry with paper towels. Place it on a wire rack over a baking dish and let it dry for 1 hour in the refrigerator.
• Meanwhile, set up your grill for indirect grilling and heat to medium (about 350 degrees). If using wood chips, soak about 3 cups chips in water to cover for 30 minutes, then drain. If using wood chunks, there is no need to soak them.
• Place the pork loin on the grate, fat-side up, over indirect heat, set over a drip pan. Add 1 1/2 cups wood chips or 2 wood chunks to the coals.
• Smoke the pork loin until handsomely browned and cooked through (the internal temperature will be about 155 degrees), about 1 1/2 hours. Add wood chips (about 1 1/2 cups) or chunks (1 large or 2 medium) per hour to the embers to maintain a constant flow of smoke.
• While the pork cooks, make the glaze: Place the orange juice, Cognac, brown sugar, marmalade, cinnamon and cloves in a nonreactive saucepan. Boil over high heat until syrupy and reduced by half, 10 to 15 minutes.
• In a small bowl, whisk together the cornstarch and Cointreau, then carefully whisk the slurry into the glaze. Boil for 1 minute. The glaze will thicken. Whisk in the butter, and season with salt and pepper to taste. (Makes about 1 1/4 cups.)
• Brush the glaze on the pork three times during the last 20 minutes of cooking. Reserve the remaining glaze.
• When the pork is done, transfer to a platter and let rest for 5 minutes. To serve, thinly slice the pork loin across the grain and serve with the remaining glaze on the side.

HAM AND CORN CUSTARD

Steps:

• Saute onion in drippings until tender.
• Beat eggs in a bowl; add milk, ham, corn, parsley and seasonings.Stir in onions.
• Pour mixture into a buttered 1 quart casserole.
• Bake in a pre-heated 350 F oven 30 to 40 minutes or until custard is firm.

HAM LOAF II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ham, ground pork, eggs, and bread crumbs in a bowl. Mix in enough bread crumbs to make it all stick together. Put in a loaf pan and bake for about 1 hour to 1 1/2 hours. Glaze the last 15 minutes of baking.
• To make glaze: Mix brown sugar, mustard and soy sauce together in a bowl.

HEARTY HAM LOAF WITH SWEET & TANGY SAUCE

Steps:

• In a very large bowl, combine the eggs, milk, cracker crumbs, onion salt, salt and pepper. Crumble meat over mixture; mix well., Shape into three loaves, about 9x3-1/2x1-3/4 in. each. Transfer to greased 9x5-in. loaf pans. Bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 160°. , Meanwhile, in a saucepan, combine the sauce ingredients. Cook and stir until sugar is dissolved. Serve with ham loaves.

HAM AND PORK CUSTARD

Steps:

• Place the meat and onions in a greased dish.
• In a saucepan, heat the salted milk to boiling, then lower the heat.
• Beat together the eggs and flour.
• Add the hot milk, beating constantly until well incorporated.
• Pour the the mixture over the meat and dot with butter. Bake at 325 F for 30 minutes or until set.
• Sprinkle the cheese over the top.
• Turn the oven off and let it sit until the cheese is melted.
• Promptly remove and serve.