Take pork ham and cut off all skin.
Cut holes with a knife deep enough to put index finger in.
Fill each hole with green onions and garlic.
Season with salt and pepper.
Wrap in foil paper.
Bake at 350\u00b0 for 4 hours.
Slice to serve.
Combine all ingredients except bay leaves, onion and pork and make into a paste.
Make many small slits in meat and rub paste into meat.
Spread onion slices over meat.
Cover and refrigerate at least 3 hours, better overnight.
Place 2 bay leaves under meat in pan.
Roast 35 to 40 minutes per pound in 350\u00b0 oven.
Serves 8.
Trim ham, leaving small amount of fat
Combine smoked ham, fresh pork, eggs and bread or cracker crumbs and form into loaf.
Place in roasting pan.
Make sauce of remaining ingredients and pour over loaf.
Bake in 350\u00b0 oven about an hour, or until done.
Grind cured ham and fresh pork together.
Beat eggs and add with milk to ground meat.
Mix thoroughly.
Add remaining ingredients and mix well. Pat into loaf.
Bake about 1 1/2 hours in 325\u00b0 oven.
Have cured ham and fresh pork ground together.
In large bowl, to ground meat, add crackers and mix.
Add eggs and salt; mix.
Add milk until mixture will absorb no more.
Shape into loaf.
Put in roasting pan; pour water around loaf to about 1/2-inch.
Cover. Bake 3 hours at 325\u00b0 to 350\u00b0.
Check about halfway through. May need to add water.
Grind ham and fresh pork.
Mix all ingredients with enough milk to barely hold shape.
Form into loaf and place in pan.
Bake 1 1/2 hours at 325\u00b0.
Blend the following ingredients and baste after 1/2 hour and then every 15 minutes:
Sear and scald the pork by soaking it in boiling water to cover for a few minutes.
When the water returns to a boil, drain and rinse with cold water.
Place pork with all ingredients in a large saucepan or Dutch oven.
Bring to a boil, cover and simmer. Turn pork occasionally until tender, about 2 hours.
Remove cover and increase heat.
Baste pork until about 1 cup of liquid remains, about 15 to 20 minutes.
Skim fat and serve.
Roast piece of fresh pork until almost roasted.
Remove meat to plate; set aside.
Pour off fat, except 2 to 3 tablespoons; leave in pan.
Combine the remaining ingredients.
Mix all ingredients in roasting pan (except meat).
Bake for about 2 hours at 350\u00b0.
In the last half hour, heat pork in cabbage mixture. Enjoy.
Crush garlic and spread in bottom of roasting pan.
Add bay leaves.
Place the ham on top and salt and pepper to taste.
Add apple juice.
Cover and roast at 275\u00b0 for 4 hours or until meat reaches 175\u00b0.
Remove rind and outer layer of fat.
Glaze with honey and pineapple.
Return, uncovered, to 375\u00b0 oven for about 10 minutes or until glaze is nicely brown and bubbly.
Saute and crumble pork sausage.
Brush both sides of bread with melted butter.
Layer bottom of 7 1/2 x 12-inch pan with six slices of the bread.
Sprinkle sausage pieces over bread.
Lay one slice of cheese on each piece of bread.
Set the remaining 6 slices of trimmed bread over the bottom slices.
Place pork shoulder in soup pot and cover with boiling water. When water returns to boil, reduce heat and simmer about 2 hours or until done.
Check after 1 1/2 hours.
If the small bone located at the shank end pulls loose easily, the meat is usually cooked.
Trim meat and remove excess fat.
Trim cabbage and cut in wedges.
Place in stock pot.
Pour boiling water and shoulder stock mixture (half and half) over cabbage and cover.
Cook for 7 to 10 minutes or until cabbage is tender.
Drain and serve.
Combine the potatoes, celery, onion, ham and water in a stockpot
Mix thoroughly the ham, pork, pepper, cracker crumbs, eggs, pineapple juice and onion.
Arrange 2 slices of pineapple along each side of a greased Pyrex loaf pan.
Put ham mixture into loaf pan, pressing against the pineapple slices to hold them in place. Cut remaining pineapple slices into fifths and place on top of ham loaf.
Bake at 350\u00b0 for 1 1/4 hours.
Roast ham/pork in a warm oven, 325\u00b0
for 1 1/2 hours.
Saute onion in oil.
Add sauerkraut and cook for 5 minutes.
Add stock, cover and simmer for 20 minutes.
May thicken with cornstarch. Serve with sliced ham.
Thoroughly mix ham, pork, milk, cereal, egg, onion, salt, pepper and thyme.
Shape into 8-10 balls, using about 1/4 cup of ham mixture for each.
Place in 11x7x1 1/2 inch
baking pan. Bake, uncovered, at 350\u00b0 for 20 minutes.
In small saucepan, combine brown sugar, corn syrup, vinegar and dry mustard; bring to a boil.
Pour over ham balls and bake for 20 minutes, basting with sauce once or twice.
core the skin of the ham, making parallel 1/2-inch
Combine
ham, pork, ground beef, cracker crumbs, pepper, eggs and milk.
Shape into 2 loaves and place in greased baking dish. Combine
brown
sugar,
mustard
and
vinegar; pour over loaves. Bake 1 hour at 350\u00b0.
re best when cooked with fresh pork, backbone, ham hocks, chops or turkey
Mix ham, pork, milk, egg and oatmeal or bread crumbs and make into balls.
Arrange in baking dish.
Combine brown sugar, vinegar and water and pour over balls.
Bake 1 hour in medium oven at 350\u00b0.