Bruleed Ham

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If you like Honeybaked ham, you’ll love this.  Using sugar and a kitchen torch you can get a sugar crisp on the ham.  I’ve tried using both white and brown sugar, and brown sugar gives the best flavor I think.  Since my ham glaze has honey in it I just use that to brush on the ham first before coating it with sugar.  But you could also just brush with straight honey, I tried it and it was very good as well.
If you REALLY want to knock everyone’s socks off this Easter, smoke your ham instead of baking it, then brulee it!

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BRULEED HAM
Spiral sliced ham
Glaze of choice, I use my recipe found here
Honey, optional
Brown sugar

Smoke or cook ham with glaze of choice.
At the end of cooking press sugar over entire surface of ham.  (Brush with honey first if you didn’t use a glaze)
Use a kitchen torch to “brulee” the sugar until it is golden and crisp.
Slice and serve!

Bruleed Ham

Bruleed Ham

Ingredients

  • Spiral sliced ham
  • Glaze of choice
  • Honey, optional
  • Brown sugar

Instructions

  • Smoke or cook ham with glaze of choice.
  • At the end of cooking press sugar over entire surface of ham. (Brush with honey first if you didn't use a glaze)
  • Use a kitchen torch to "brulee" the sugar until it is golden and crisp.
  • Slice and serve!
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    Sweet Pork Tostadas

    Sweet Pork Tostadas

    If you haven’t made my sweet pulled pork yet, maybe this will change your mind.   This was a big hit and will be making it on the menu pretty often.  I love the combination of the sweet pork, smoky beans, and the freshness of the lime.  If you have the pork made ahead of time in your freezer this is incredibly quick to whip together.  I didn’t include amounts because you’ll want to use what your family likes.  For us, one quart of the pork is plenty.
    I used my homemade queso blanco cheese (I’ll share the recipe soon for you) but any crumbly Mexican cheese will do, like queso fresco too.
    Sweet Pork Tostadas
    SWEET PORK TOSTADAS

    tostadas (alternatively you can fry or bake corn tortillas)
    sweet pulled pork
    favorite black beans
    tomatoes, diced
    white onion, diced
    cilantro leaves
    lettuce, shredded
    Queso fresco, or other crumbly Mexican cheese
    fresh lime, for serving

    Layer the meat, then beans, vegetables, then cheese on top of tostadas.  Serve with lime wedges.

    Sweet Pork Tostadas

    Ingredients

    • tostadas (alternatively you can fry or bake corn tortillas)
    • sweet pulled pork
    • favorite black beans
    • tomatoes, diced
    • white onion, diced
    • cilantro leaves
    • lettuce, shredded
    • Queso fresco, or other crumbly Mexican cheese
    • fresh lime, for serving

    Instructions

  • Layer the meat, then beans, vegetables, then cheese on top of tostadas. Serve with lime wedges.
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    Sweet Pulled Pork

    Sweet Pulled Pork - freezer friendly!

    This is one of those things I am so glad to have in the freezer when we have a hectic night and I am more parts tired mom than I am food blogger… okay, I’m always more parts tired mom… but some times more than others. 😀 Pork shoulder is a cheap cut, locally I can get it at United Grocers Cash and Carry (No, you don’t have to own a restaurant or have a business license to shop there) for around $1.50 lb.  But you do have to get a pretty big bag of it.  Winco is having a case lots sale through this week and has them for only 95 cents a lb.  They weigh around 10 lbs each and do have a bone but it doesn’t account for much of the weight at all.  I bought a few for the freezer (they came in sealed packages and can be frozen for up to 12 months) and went ahead and cooked one up for some freezer meals.  From one 10 lb piece I got about 5 quarts.  I freeze it in quart containers, that’s about right for our family.  For best quality use the cooked pork within about 3 months.

    SWEET PULLED PORK (For the freezer!)

    10 lb pork shoulder (also called pork butt, pork picnic)
    1 T onion powder
    1 T garlic powder
    1 T smoked paprika
    1 T kosher salt
    1 tsp black pepper
    2 tsp chipotle powder (more if you want it spicy)
    1 cup brown sugar
    1 (12 oz) can root beer (or cola)

    Place the pork in a large roasting pan.  Combine the spices with the brown sugar and coat the pork with it.  Pour the root beer or other liquid over the top.  Cover and bake at 350 degrees for 6-8 hours, until meat falls off the bone and shreds easily.
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    Remove any fat (this should be fairly easy to remove off the outer layer) and bones.
    Meat should be very easy to shred.  I just stir it with tongs.
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    Remove from remaining liquid and cool if not using immediately.
    Package in freezer containers or bags  (I get about 5 quarts from this recipe) label and freeze.

    To serve: (Makes sweet pork like Costa Vida or Cafe Rio)
    1 quart pork
    1 cup root beer (or cola)
    1/4 cup brown sugar
    2 T tomato paste

    Put the root beer, brown sugar, and tomato paste in a skillet and heat over medium heat, stirring to combine well.
    Add pork and continue to heat for about 15 minutes, until sauce is mostly absorbed.

    USES:
    Serve in tacos, burritos, on taco salad, enchiladas, taquitos, tamales, pizza, on rolls.  Or my favorite, sweet pork tostadas!
    If you want a less sweet pork, replace the root beer with something neutral like chicken stock for the cooking part. (Or leave the root beer in the cooking section and just skip the serving sauce.)  This makes amazing sloppy joes as well.
    Use as is to serve or heat with another sauce such as BBQ.

    Sweet Pulled Pork

    Ingredients

    • 10 lb pork shoulder (also called pork butt, pork picnic)
    • 1 T onion powder
    • 1 T garlic powder
    • 1 T smoked paprika
    • 1 T kosher salt
    • 1 tsp black pepper
    • 2 tsp chipotle powder (more if you want it spicy)
    • 1 cup brown sugar
    • 1 (12 oz) can root beer (or cola)
    • To serve: (Makes sweet pork like Costa Vida or Cafe Rio)
    • 1 quart pork
    • 1 cup root beer (or cola)
    • 1/4 cup brown sugar
    • 2 T tomato paste

    Instructions

  • Place the pork in a large roasting pan. Combine the spices with the brown sugar and coat the pork with it. Pour the root beer or other liquid over the top. Cover and bake at 350 degrees for 6-8 hours, until meat falls off the bone and shreds easily.
  • Remove any fat (this should be fairly easy to remove off the outer layer) and bones.
  • Meat should be very easy to shred. I just stir it with tongs.
  • Remove from remaining liquid and cool if not using immediately.
  • Package in freezer containers or bags (I get about 5 quarts from this recipe) label and freeze.
  • To serve:
  • Put the root beer, brown sugar, and tomato paste in a skillet and heat over medium heat, stirring to combine well.
  • Add pork and continue to heat for about 15 minutes, until sauce is mostly absorbed.
  • USES:
  • Serve in tacos, burritos, on taco salad, enchiladas, taquitos, tamales, pizza, on rolls. Or my favorite, sweet pork tostadas!
  • If you want a less sweet pork, replace the root beer with something neutral like chicken stock for the cooking part. (Or leave the root beer in the cooking section and just skip the serving sauce.) This makes amazing sloppy joes as well.
  • Use as is to serve or heat with another sauce such as BBQ.
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    DIY Bagel Dogs

    DIY Bagel Dogs
    I have a secret to tell you… soft pretzels and bagels.. basically the same thing, just in a different shape.  Honest.  I have another secret.  Bagel dogs are the secret to a happy life.  Well, happy kids and that’s basically the same thing. 😉  I keep my freezer stocked with these at all times and they are a total life saver for crazy days when you need something quick for the kids (okay, some adults too).  When we have company over for dinner, no matter how nice of a meal it is, I will have some of these out for the kids too.  Often times kids won’t want to eat something new, especially when they are having fun playing at a friends house.  They are super easy and way better than what you’d get at the store.  Best part is you control the hot dog component so if you want them to be organic, chicken, turkey, heck even vegan, you can do that.  This dough is the same as the soft pretzel dough so you can even make some of each.  I usually make a double batch, and make half into bagel dogs, and the other half into soft pretzels.
    Now let’s make some!
    DIY Bagel Dogs

    DIY BAGEL DOGS

    For the dough:
    1 1/2 cups warm water
    1 T sugar
    2 tsp kosher salt
    1 pkg active dry yeast
    4 1/2 cups flour
    2 oz butter, melted

    10 cups water
    2/3 cup baking soda
    egg wash (1 egg yolk mixed with 1 T water)
    pretzel salt, optional
    24 hot dogs

    Combine all the dough ingredients in the bowl of a standing mixer (you could mix this by hand as well of course).
    Mix until dough pulls away from the side of the bowl.
    Place in an oiled bowl and cover for 1 hour.
    Heat oven to 450 degrees and bring the water to a boil with the baking soda (A wider pot will come in handy here too).  While the water is heating form the bagel dogs.
    Divide the dough into half, then each half into 12 equal pieces.  For each piece of dough stretch into a rectangle and shape around the hot dog, leaving the ends exposed, and pinching well to fuse the dough together, making sure the dough is snug around the hot dog.
    Place on a greased baking sheet and repeat with remaining hot dogs and dough.  (I used 2 baking sheets)
    Working with a few at a time (I use a big pot so I can fit about 6, just make sure they have room and are single layer) place in the boiling soda water bath for 30 seconds.
    Remove with a slotted spoon and place back on the baking sheet, leaving some room around each one.
    Brush with egg wash and sprinkle with pretzel salt if using.  Bake for 12 to 14 minutes, until golden brown.

    To freeze, cool first then place in freezer bags or containers.  I’ve never flash frozen these and have never had them stick together.  Reheat in oven or microwave.

    DIY Bagel Dogs

    Ingredients

    • 10 cups water
    • 2/3 cup baking soda
    • egg wash (1 egg yolk mixed with 1 T water)
    • pretzel salt, optional
    • 24 hot dogs
    • For the dough:
    • 1 1/2 cups warm water
    • 1 T sugar
    • 2 tsp kosher salt
    • 1 pkg active dry yeast
    • 4 1/2 cups flour
    • 2 oz butter, melted

    Instructions

  • Combine all the dough ingredients in the bowl of a standing mixer (you could mix this by hand as well of course).
  • Mix until dough pulls away from the side of the bowl.
  • Place in an oiled bowl and cover for 1 hour.
  • Heat oven to 450 degrees and bring the water to a boil with the baking soda (A wider pot will come in handy here too). While the water is heating form the bagel dogs.
  • Divide the dough into half, then each half into 12 equal pieces. For each piece of dough stretch into a rectangle and shape around the hot dog, leaving the ends exposed, and pinching well to fuse the dough together, making sure the dough is snug around the hot dog.
  • Place on a greased baking sheet and repeat with remaining hot dogs and dough. (I used 2 baking sheets)
  • Working with a few at a time (I use a big pot so I can fit about 6, just make sure they have room and are single layer) place in the boiling soda water bath for 30 seconds.
  • Remove with a slotted spoon and place back on the baking sheet, leaving some room around each one.
  • Brush with egg wash and sprinkle with pretzel salt if using. Bake for 12 to 14 minutes, until golden brown.
  • To freeze, cool first then place in freezer bags or containers. I've never flash frozen these and have never had them stick together. Reheat in oven or microwave.
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    Pan Fried Pork Chops

    Pan Fried Pork Chops

    I don’t know if this qualifies as a “recipe” but there are a few tricks to getting simple pork chops to turn out great you should know.  The first is cutting a couple slits, otherwise they will buckle up in the middle and not lay flat, which means you won’t get an even sear.  The other is letting them rest for a few minutes to allow the moisture in the chop to start moistening the flour.  If you put them in the pan immediately you’ll have more loose flour that will start to burn before the chops are done.
    My favorite way to cook pork chops is smoking them, but this is a great quick dinner, especially when paired with these amazing brussel spouts with bacon and walnuts.   Or maybe mashed acorn squash.

    PAN FRIED PORK CHOPS

    1 cup flour
    2 tsp smoked paprika
    1 tsp garlic powder
    1 tsp onion powder
    1 tsp kosher salt
    1/2 tsp black pepper

    Oil, to coat bottom of pan
    4 bone in pork chops (1/2 to 3/4 inch thick)  I used rib cut

    Combine the flour and spices together in a shallow bowl.
    Cut a couple slits in each chop, about 2 inches deep and 2 inches apart, cutting thru the fat.
    Pan Fried Pork Chops
    Coat in seasoned flour, and let rest on a plate for about 10 minutes.
    Heat the oil in a cast iron skillet over medium heat.   (You don’t need it to come up the sides, just enough to coat the bottom of the skillet.)
    Cook the chops, flipping once, until cooked through, about 3-4 minutes per side.

    Pan Fried Pork Chops

    Ingredients

    • 1 cup flour
    • 2 tsp smoked paprika
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp kosher salt
    • 1/2 tsp black pepper
    • Oil, to coat bottom of pan
    • 4 bone in pork chops (1/2 to 3/4 inch thick) I used rib cut

    Instructions

  • Combine the flour and spices together in a shallow bowl.
  • Cut a couple slits in each chop, about 2 inches deep and 2 inches apart, cutting thru the fat.
  • Coat in seasoned flour, and let rest on a plate for about 10 minutes.
  • Heat the oil in a cast iron skillet over medium heat. (You don’t need it to come up the sides, just enough to coat the bottom of the skillet.)
  • Cook the chops, flipping once, until cooked through, about 3-4 minutes per side.
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    Smoked Pork Chops

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    I think this is my new favorite BBQ recipe.  We tried smoked pork chops awhile back from a good butcher and ever since we’ve wanted to try making them.  While it does take some time, most of it is hands off and easy.  By brining the chops overnight they’ll stay very moist, even after cooking for over 3 1/2 hours.  You could skip the rub part but it adds great flavor.  I make my own BBQ seasoning and I’m sharing that with you today.  I found myself reaching for the same blend of spices when making BBQ so I finally started mixing up a bigger batch of it and keep a jar on hand.
    You could make these even a few days ahead of time, then throw on the grill or even in a skillet when ready to serve.  They are smoky and sweet and the perfect thing for the trickle of summer left!
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    Smoked Pork Chops

    6 pork chops (You could really use any kind, just bone in and 3/4 to 1 inch thick)
    Apple wood for smoking

    Brine:
    8 cups water
    1 cup brown sugar
    1/2 cup kosher salt
    6 cloves garlic, crushed
    2 bay leaves
    1 T black peppercorns

    Rub:
    1 cup brown sugar
    1/4 cup Smoky BBQ Seasoning*

    Make the brine: In a medium pot, heat 4 cups of the water with the sugar and salt to a simmer to dissolve the sugar.  Remove from the heat and add the garlic, bay, and peppercorns, along with 4 cups ice water.  Make sure it is cold before adding the pork chops.  (I use a plastic container from a restaurant supply store for brining, but even a bowl will work.  Preferably taller, not too shallow, since you want to submerge the chops.)
    Use a plate to weigh down the pork chops to completely submerge them.  Cover and put in the fridge to brine overnight.
    In the morning, remove the chops from the brine and lightly rinse with cold water to remove excess salt.  Blot dry with paper towels and place the chops on a wire rack over a baking sheet.  Place in the fridge for at least a few hours to dry.  This develops the pellicle, that tacky outer feeling that allows the smoke to adhere better.
    Mix together the rub ingredients and rub on both sides of the chops.  30 minutes before you are ready to smoke soak the wood in water.
    Hot smoke for 3 1/2 to 4 hours, or until internal temperature is 160 degrees.

    *Smoky BBQ Seasoning
    1/4 cup smoked paprika
    2 T brown sugar, optional
    2 T garlic
    2 T toasted onion powder
    2 T kosher salt
    2 tsp black pepper
    1 tsp chili powder (add more for a spicier seasoning)

    Smoked Pork Chops

    Smoked Pork Chops

    Ingredients

    • 6 pork chops (You could really use any kind, just bone in and 3/4 to 1 inch thick)
    • Apple wood for smoking
    • Brine:
    • 8 cups water
    • 1 cup brown sugar
    • 1/2 cup kosher salt
    • 6 cloves garlic, crushed
    • 2 bay leaves
    • 1 T black peppercorns
    • Rub:
    • 1 cup brown sugar
    • 1/4 cup Smoky BBQ Seasoning
    • Smoky BBQ Seasoning
    • 1/4 cup smoked paprika
    • 2 T brown sugar, optional
    • 2 T garlic
    • 2 T toasted onion powder
    • 2 T kosher salt
    • 2 tsp black pepper
    • 1 tsp chili powder (add more for a spicier seasoning)

    Instructions

  • Make the brine: In a medium pot, heat 4 cups of the water with the sugar and salt to a simmer to dissolve the sugar. Remove from the heat and add the garlic, bay, and peppercorns, along with 4 cups ice water. Make sure it is cold before adding the pork chops. (I use a plastic container from a restaurant supply store for brining, but even a bowl will work. Preferably taller, not too shallow, since you want to submerge the chops.)
  • Use a plate to weigh down the pork chops to completely submerge them. Cover and put in the fridge to brine overnight.
  • In the morning, remove the chops from the brine and lightly rinse with cold water to remove excess salt. Blot dry with paper towels and place the chops on a wire rack over a baking sheet. Place in the fridge for at least a few hours to dry. This develops the pellicle, that tacky outer feeling that allows the smoke to adhere better.
  • Mix together the rub ingredients and rub on both sides of the chops. 30 minutes before you are ready to smoke soak the wood in water.
  • Hot smoke for 3 1/2 to 4 hours, or until internal temperature is 160 degrees.
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    Honey Glazed Pork Riblets

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    I realized that while my hubby loves to BBQ, it really involves him building a fire, and me prepping everything to go on said fire.  So this weekend I thought I’d make something a bit easy for “him” and baked some ribs in the oven (to be finished on the grill of course).  I wanted to try something different besides the normal bbq sauce laden ribs, and honey just sounded like a good idea.  A few spices of course to balance the sweetness.  You can finish them in the oven, but on the grill will give you a better crisp char.  The honey caramelizes quickly so it only takes a few minutes if your grill is hot.  Don’t be afraid to adjust the spices according to your families preference.  The sauce was just enough, if you’d like extra sauce double the glaze recipe.

    HONEY GLAZED PORK RIBLETS

    2-3 lbs Pork Riblets (or ribs would work as well)

    Glaze:
    1/2 cup honey
    2 T brown sugar
    3 T lemon juice
    2 tsp worcestershire
    2 tsp smoked paprika
    1/2 tsp chili powder (more or less depending how spicy you like)
    1 tsp garlic powder
    1/2 tsp onion powder
    1 tsp kosher salt
    1/2 tsp black pepper

    Line a large cookie sheet with foil, spray with nonstick spray.  Put ribs in a single layer on tray.
    Whisk all glaze ingredients together until combined well.  Set aside half of the glaze for later.
    Brush both sides of the ribs with glaze.  Bake at 350 degrees for 1 hour or until meat is well done and tender.
    Let cool briefly, then finish on a grill, brushing with remaining glaze.
    (Or turn oven up to 400 degrees, brush with remaining glaze, and cook for about 15 minutes, turning once.)

    Honey Glazed Pork Riblets

    Ingredients

    • 2-3 lbs Pork Riblets (or ribs would work as well)
    • Glaze:
    • 1/2 cup honey
    • 2 T brown sugar
    • 3 T lemon juice
    • 2 tsp worcestershire
    • 2 tsp smoked paprika
    • 1/2 tsp chili powder (more or less depending how spicy you like)
    • 1 tsp garlic powder
    • 1/2 tsp onion powder
    • 1 tsp kosher salt
    • 1/2 tsp black pepper

    Instructions

  • Line a large cookie sheet with foil, spray with nonstick spray. Put ribs in a single layer on tray.
  • Whisk all glaze ingredients together until combined well. Set aside half of the glaze for later.
  • Brush both sides of the ribs with glaze. Bake at 350 degrees for 1 hour or until meat is well done and tender.
  • Let cool briefly, then finish on a grill, brushing with remaining glaze.
  • (Or turn oven up to 400 degrees, brush with remaining glaze, and cook for about 15 minutes, turning once.)
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    Smoked Pulled Pork

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    I know it’s fall now, but we’re still trying to get in as much grilling and smoking as we can before it gets too cold. 🙂
    I had some pork butt left over from making sausages and we decided to try smoking it.  It was so easy, and delicious!
    The leftovers got put to good use, in some baked beans, and I can think of lots of other things this would be great in as well.
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    SMOKED PULLED PORK
    5 lbs boneless pork butt
    Pineapple juice (or apple would work too)
    BBQ Sauce, for serving

    RUB:
    1/2 cup brown sugar
    1/4 cup paprika
    1 T Coleman’s mustard
    2 T kosher salt
    1 T black pepper
    2 T garlic powder
    2 T onion powder
    1 T chili powder

    Inject pineapple juice into pork.  Every time you inject, only pull the needle out halfway, then push it in another direction and inject again.  So at each injection site you should actually inject 2 or 3 times.
    Combine the rub ingredients in a bowl, and liberally rub on all sides of the pork.
    Hot smoke for at least 3 to 4 hours.   Place in a pan and cover with a lid or foil and bake at 300 degrees for 3 more hours, or until pork falls apart easily.  The point is to cook it long enough to break down the connective tissue so it will just fall apart.

    We served it tossed with some barbecue sauce on buns, topped with coleslaw.

    VARIATION: I used the leftovers to make baked beans, I made my recipe, found here, except I replaced the bacon and ham with pork.

    Smoked Pulled Pork

    Ingredients

    • 5 lbs boneless pork butt
    • Pineapple juice (or apple would work too)
    • BBQ Sauce, for serving
    • RUB:
    • 1/2 cup brown sugar
    • 1/4 cup paprika
    • 1 T Coleman's mustard
    • 2 T kosher salt
    • 1 T black pepper
    • 2 T garlic powder
    • 2 T onion powder
    • 1 T chili powder

    Instructions

  • Inject pineapple juice into pork. Every time you inject, only pull the needle out halfway, then push it in another direction and inject again. So at each injection site you should actually inject 2 or 3 times.
  • Combine the rub ingredients in a bowl, and liberally rub on all sides of the pork.
  • Hot smoke for at least 3 to 4 hours. Place in a pan and cover with a lid or foil and bake at 300 degrees for 3 more hours, or until pork falls apart easily. The point is to cook it long enough to break down the connective tissue so it will just fall apart.
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    Cabbage Rolls

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    You might think this is a typo and be searching for the tomato sauce in the ingredients… but you won’t find it.  These are a more traditional cabbage roll, and I have to say I really prefer them this way.  Tomato sauce tends to make the cabbage a little slimy in my opinion too.
    Think of them like tasty meatballs wrapped in cabbage leaves.
    And of course bacon doesn’t hurt too. 😉

    CABBAGE ROLLS
    1 large or 2 smaller cabbage heads
    1/4 cup cider vinegar
    kosher salt
    1/2 lb bacon
    1 1/2 cups chicken stock

    For Filling:
    1 lb ground beef
    1 lb ground pork
    1 large white onion, chopped
    2 eggs
    1 tsp kosher salt
    1/2 tsp black pepper
    1 tsp smoked paprika
    1 tsp mustard
    1 tsp caraway seeds
    1/2 tsp ground celery seed
    1/4 cup chopped fresh parsley
    1/4 cup breadcrumbs

    Bring a large pot of water to a boil with the salt and cider vinegar.  Add the cabbage and boil for 15-25 minutes until leaves are tender.  After 5-8 minutes I use tongs to peel away outer leaves as soon as they will easily peel back with ripping so the inner leaves will soften better.  Remove from water as soon as tender.
    Meanwhile, mix together all the filling ingredients.
    Line a 9 by 13 inch pan with cabbage leaves and set aside.
    Using one or two cabbage leaves (depending on size), place a scoop of filling (I usually do about 1/4 to 1/2 cup of filling per roll, but you can make them smaller or bigger) in the middle and fold bottom up, then sides, then roll the rest of the way to enclose.  Place on tray and repeat until done.
    Cook bacon until crisp, reserving drippings.  Chop bacon and set aside.
    In hot drippings, sear the cabbage rolls on both sides then place in lined pan.
    When done searing them all, add chicken stock and stir to deglaze the pan.  (Basically, you just want to get up all the yummy bits in the bottom of the pan. 🙂 )
    Pour sauce over cabbage rolls and sprinkle with reserved bacon.
    Top with more cabbage leaves or foil and bake at 375 degrees for about 45 minutes to 1 hour, depending on size of rolls.

    Cabbage Rolls

    Ingredients

    • 1 large or 2 smaller cabbage heads
    • 1/4 cup cider vinegar
    • kosher salt
    • 1/2 lb bacon
    • 1 1/2 cups chicken stock
    • For Filling:
    • 1 lb ground beef
    • 1 lb ground pork
    • 1 large white onion, chopped
    • 2 eggs
    • 1 tsp kosher salt
    • 1/2 tsp black pepper
    • 1 tsp smoked paprika
    • 1 tsp mustard
    • 1 tsp caraway seeds
    • 1/2 tsp ground celery seed
    • 1/4 cup chopped fresh parsley
    • 1/4 cup breadcrumbs

    Instructions

  • Bring a large pot of water to a boil with the salt and cider vinegar. Add the cabbage and boil for 15-25 minutes until leaves are tender. After 5-8 minutes I use tongs to peel away outer leaves as soon as they will easily peel back with ripping so the inner leaves will soften better. Remove from water as soon as tender.
  • Meanwhile, mix together all the filling ingredients.
  • Line a 9 by 13 inch pan with cabbage leaves and set aside.
  • Using one or two cabbage leaves (depending on size), place a scoop of filling (I usually do about 1/4 to 1/2 cup of filling per roll, but you can make them smaller or bigger) in the middle and fold bottom up, then sides, then roll the rest of the way to enclose. Place on tray and repeat until done.
  • Cook bacon until crisp, reserving drippings. Chop bacon and set aside.
  • In hot drippings, sear the cabbage rolls on both sides then place in lined pan.
  • When done searing them all, add chicken stock and stir to deglaze the pan. (Basically, you just want to get up all the yummy bits in the bottom of the pan. :) )
  • Pour sauce over cabbage rolls and sprinkle with reserved bacon.
  • Top with more cabbage leaves or foil and bake at 375 degrees for about 45 minutes to 1 hour, depending on size of rolls.
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    Smoked Ham (or Heaven)

    smoked ham

    DSC00050
    I know not everyone owns a smoker, so I have to say I’m sorry.
    I’m sorry for showing you these pictures.
    I’m sorry if you start to drool on your computer desk or laptop.
    I’m sorry if your stomach starts grumbling.
    Sorry.

    I have made my glazed ham for many, many years.  I still think it’s a great recipe.  But then I got the idea to try smoking a ham.  Goodbye glazed ham.
    DSC00042

    This ham was so unbelievably moist and flavorful, I almost didn’t believe it.
    While I used a pre-cured ham that probably has been “smoked”, the “smoked” flavor that comes from a package is nothing, I repeat, NOTHING compared to what this is.  Since we’re using a pre-cooked ham, you don’t have to worry so much about curing it and all that’s involved in that.  We’re just heating it up, and infusing some amazing flavor while at it!
    You can use either an uncut ham or spiral sliced.  I used an uncut here.
    If you can only find a “ready to cook” ham, that’s fine, just be sure you get the temperature up to 160 before it’s done.
    If you want more of a BBQ flavored ham, just rub with a spice rub like this one on it with some mustard and brush with BBQ sauce the last half hour.
    DSC00052

     

    SMOKED HAM
    Ham (I would keep it around 6-10 lbs, and you want a bone-in spiral sliced or unsliced, ready to heat ham)
    Rub, I used 1 cup brown sugar
    Glaze, I used this one 
    1/4 cup honey

    If using a spiral sliced ham, just brush with glaze and press brown sugar into ham.
    If using an uncut ham, trim fat to under 1/4″ and brush with glaze, then press brown sugar into ham.
    Mix the honey with 1/4 cup of the glaze and set aside.
    Place in smoker for 2 1/2 to 3 hours, brushing with the honey glaze the last half hour.  If desired, you can brush with apple cider or juice every 1/2 hour to hour as well.
    DSC00055
    PS In the smoker pictures you’ll see some homemade canadian bacon smoking, which I did at the same time.  I promise to share the recipe soon!

    Smoked Ham (or Heaven)

    Ingredients

    • Ham
    • Rub, I used 1 cup brown sugar
    • Glaze if desired
    • 1/4 cup honey

    Instructions

  • If using a spiral sliced ham, just brush with glaze and press brown sugar into ham.
  • If using an uncut ham, trim fat to under 1/4" and brush with glaze, then press brown sugar into ham.
  • Mix the honey with 1/4 cup of the glaze and set aside.
  • Place in smoker for 2 1/2 to 3 hours, brushing with the honey glaze the last half hour. If desired, you can brush with apple cider or juice every 1/2 hour to hour as well.
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    http://mystainedapron.com/smoked-ham-or-heaven/

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