Post by wildfire on Oct 12, 2006 16:56:58 GMT -5
Enjoy!
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Coca-Cola Glazed Ham
In the South, this Coca-Cola glaze is popular with many people.
With a pre-cooked ham:
Score the top of a ham (cut a 1/4” deep “checker board” on the top) insert a WHOLE clove where each line intersects then place in a 325-degree oven until ham is hot.
Remove from oven and cut skin off ham.
Cover top of ham with as many WHOLE pineapple rings as you can, hold them in place with toothpicks.
PACK outside of ham with brown sugar about 1/2-inch thick (I make a ring out of aluminum foil to help keep the brown sugar in place). Pour 12-ounces Coke IN BOTTOM OF PAN. DO NOT POUR OVER HAM.
Place ham in oven and let top of ham cook dry for about 20 minutes.
Remove and baste. (NOW you take the juice out of the bottom of the pan and gently drizzle over the brown sugar. You are NOT scrubbing a pot, be gentle so as to not simply FLOOD the brown sugar away.)
Continue cooking ham uncovered for one hour, basting every 10 minutes.
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Honey Glaze-
1 can (8 ounces) pineapple slices
1/3-cup honey
1 tbsp dry mustard
½ tsp ground ginger
¼ tsp ground cloves
Drain pineapple; reserve liquid.
Combine reserved liquid, honey, mustard and cloves; mix well.
Half an hour before you expect ham to be done, remove ham from oven and arrange
pineapple slices on top (use toothpicks to hold in place if necessary). Generously brush
glaze over surface. Return ham to oven and finish cooking, basting with glaze two or
three times.
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Bourbon Glaze
1-1/4 cups bourbon
2/3 cup honey
2/3 cup ketchup
1/4 cup (packed) brown sugar
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Coke- Cola Pork Chops
4 to 6 pork chops
Can of coke
4 tbsp ketchup
2 tbsp mustard
2 tbsp Worcestershire sauce
1 large onion sliced
cooked rice
Brown pork chops in skillet and season with salt and pepper if desired. Mix ketchup, mustard, and Worcestershire sauce. Pour over pork chops. Top with sliced onions and pour the can of coke all over dish. Cover and simmer until pork chops are no longer pink. Serve over cooked rice.
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Chili Rubbed Pork Tenderloin with an Apricot Ginger Glaze
Ingredients:
RUB
1/4 cup chili powder
1/4 cup garlic powder
1/8 cup meat tenderizer
2 tbs. sugar
1 tbs. salt
1 tbs. course black pepper
APRICOT GLAZE (makes 2 cups)
1 ½ cups apricot preserves
½ cup barbecue sauce
1 tsp grated ginger
½ teaspoon garlic powder
½ teaspoon Louisiana hot sauce
1 tbs chopped cilantro
juice of 1 lime
1 ounce bourbon
5 pound pork tenderloin - trimmed of excess fat
1. Place the 5 rub ingredients in a plastic bowl and combine.
2. Coat pork tenderloin with the rub. Place coated tenderloins in a plastic container and cover with an airtight lid. Place in the refrigerator for a MINIMUM of 3 hours prior to cooking.
(I like to apply the rub, to the pork loin on Monday morning and refrigerate, put it in the oven Monday night before bed, and then serve it for dinner on Tuesday!)
3. In a saucepan, melt apricot preserves over medium heat.
When melted, remove pan from the heat and then add the rest of the glaze ingredients. Combine.
Cook slowly, over low heat, until the glaze is fairly thick. (DON’T forget to stir!)
Place half of the glaze in a serving bowl and hold for the meal.
4. Place boneless pork loin into a browning bag INSIDE a casserole dish, puncture bag to release steam. Place in oven (or slow cooker) at (An HONEST) 200 degrees.
(Just BE SURE the internal temperature reaches between 155-165 degrees before removing from the heat.)
5. 20 minutes BEFORE you are ready to SERVE, carefully slit open the top of the bag, and cover the pork loin with the apricot glaze.
6. Cook another 10 minutes at 350 degrees.
7. Remove from the oven, and let the pork loin sit on the cutting board or plate for 10 minutes.
This is to allow the meat to “relax” so it won’t loss its juices!
(DO NOT PUNCTURE THE PORK LOIN! The juices will leak out!)
For use on the grill instead of the oven, use the following:
4. Rub the grates on the barbecue grill with oil and heat on medium-high setting. Place the seasoned pork tenderloins on the hot grill and cook pork tenderloin for 15-20 minutes, or until the internal temperature of the pork reaches between 155-165 degrees.
5. When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on the other side, Cook this side for 2 more minutes.
6. Remove from the grill and let pork set for 10 minutes before slicing. Enjoy with the extra glaze.
I like to keep the rub on hand. Just prepare the dry rub, and store it in a cool, dry place in an airtight plastic container. It’s great for barbequing beef, pork, chicken, or fish!
