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Pork & Ham

MAPLE BARBECUE SAUCE
This sauce is excellent on beef, pork, or poultry.
Ingredients:
¾ cup maple syrup
2 Tbsp chili sauce
2 Tbsp cider vinegar
1½ Tbsp chopped onions
1 Tbsp Worcestershire sauce
1 tsp salt
½ tsp dry mustard
½ tsp black pepper
Directions:
Combine all ingredients and brush on top of 3 pounds of beef, pork, or poultry.
Baste frequently with sauce while baking.

MAPLE PEPPER BUTTER AND GLAZE
Ingredients:
2 sticks butter, softened
½ cup plus 2 Tbsp maple syrup
¼ cup Lemon juice
2 tsp lemon zest, finely grated
1 Tbsp black pepper coarsely ground
2 tsp coarse salt
½ tsp black pepper
Directions:
In a food processor, combine the butter, 6 Tbsp maple syrup, 3 Tbsp lemon juice, the lemon zest, coarsely ground pepper and salt. Process until blended and transfer to a bowl. In another bowl, combine the remaining ¼ cup maple syrup, 1 Tbsp lemon juice, and the finely ground pepper.

MAPLE MUSTARD GLAZE
Ingredients:
½ cup maple syrup
1/3 cup yellow mustard
2 Tbsp sugar, brown
2 Tbsp lemon juice
¼ tsp salt
Directions:
Mix all ingredients in medium sauce pan. Cook on medium heat, stirring constantly, until sugar dissolves. Cool until slightly thickened. Use on grilled poultry, basting and turning frequently during the last 10 to 15 minutes of grilling time.
Makes 1 cup.

MAPLE HAM GLAZE
Ingredients:
2 Tbsp unsalted butter
3 Tbsp maple syrup
2 Tbsp orange or pineapple juice
2 large slices cooked ham
Directions:
Melt butter in skillet. Add syrup and juice. Add ham, simmer, turning occasionally, until meat is tender and glaze gets thicker and syrupy (about 15 minutes). Perfect served with sweet potatoes.

ORANGE MAPLE GLAZE
Ingredients:
1 can (6 oz) frozen orange juice concentrate
½ cup maple syrup
1 Tbsp soy sauce
Directions:
Place all ingredients in a small saucepan over medium-low heat. Simmer, stirring until well blended, about 5 minutes. Paint on ribs as you would any other glaze.
Yield: 1¼ cups
MAPLE APPLE CIDER BRINE
FOR PORK
Ingredients:
7 cups hot water
½ cup kosher salt
2 cups apple cider
½ cup maple syrup
2 Tbsp cracked black peppercorns
6 center-cut loin chops, 1¼ -1½ inch thick
(or 4 pork tenderloins, 1 to 1¼ lbs each)
(or 1 boneless pork loin, 4-6 lbs)
Directions:
Stir the hot water and salt together until the salt is dissolved. Add the apple cider, syrup, and pepper. Cool to below 45° in the refrigerator. Trim any excess external fat from the meat. Submerge the pork in the brine in a large bowl or small crock; make sure the meat stays under the surface during curing by using a heavy plate to weight it down. Refrigerate the pork in the
cure. The chops should take 4-6 hours in the brine; the tenderloin, 6-8 hours; and the loin, 1-2 days. (Bone-in pork can take a day longer in the brine because of the bone, which gives it a larger diameter.) If marinating for a day or longer, stir the brine daily and turn the pork occasionally.
To test flavor of brined pork, cut a small piece off the meat, pat it dry and pan-fry it. If the meat is sufficiently flavorful, remove it from the brine, let it come to room temperature and grill. If not, leave it in the brine and test again later.
Yield: 6 servings
MAPLE BAKED HAM
Ingredients:
1 ham
1 cup maple syrup per 5 lb ham
3-4 Tbsp all purpose flour
Directions: To bake the ham, remove the skin. Place ham in a shallow roasting pan. Bake in a 325º oven about 20 min per lb. When about half done, remove drippings and set aside. Pour the maple syrup over the ham; baste every 20 min until done. Remove from oven. Pour off maple drippings into a saucepan. Add the dripping to previously set aside and heat. Thicken with the flour; serve as a sauce.
MAPLE GLAZED HAM
Ingredients:
1 fully cooked ham, 6-8 lbs
Whole cloves
½ cup maple syrup
Directions: Bake ham about ½ usual time. Drain off drippings. Score fat diagonally into diamonds. Center with cloves. Pour maple syrup over ham. Bake 15 min. Repeat twice. An additional 30 min cooking time produces a golden brown glaze.
CRANBERRY MAPLE GLAZED HAM
Ingredients:
1 can (8 oz) jellied cranberry sauce
¼ cup maple syrup
1 fully-cooked (8 lb) whole boneless ham
Directions: Preheat oven to 325º. In a small saucepan, combine cranberry sauce and maple syrup. Cook mixture over medium heat until sauce is smooth, whisking frequently. Place ham on a rack in a shallow roasting pan. Insert meat thermometer into thickest part of ham. Bake uncovered for 1½ to 2 hours or until thermometer registers 135º-140º. Liberally baste ham with glaze during the last 45 minutes of baking time. Makes 24 servings.

MAPLE MUSTARD GLAZED HAM
Ingredients:
1½ tsp vegetable oil
1 Tbsp onion; minced
¼ cup pure maple syrup
2 Tbsp cider vinegar
1½ tsp Dijon mustard
1½ tsp mustard seed
¼ boneless ham (5 lb)
Directions:
Preheat oven to 425º. Combine first 6 ingredients and pepper to taste in a heavy saucepan. Bring to a boil, stirring about 1 minute. Set aside to cool. Cut diamond pattern on the outside of ham. Place ham on a lightly oiled roasting rack. Place in a shallow roasting pan. Brush syrup mixture over ham. Bake 5 minutes, reduce heat to 325º, and bake another hour, basting with syrup mixture every 15 minutes. Remove ham from oven and set aside 15 minutes before slicing.

MAPLE ORANGE GLAZED HAM
Ingredients:
Bone-in spiral sliced ham
(or butt or shank portion ham or half ham)
½ gallon orange juice
2 each star anise
2 cinnamon sticks
3 whole cloves
1 cup maple syrup
Directions:
Prepare and heat ham according to package directions. To prepare glaze, place the orange juice, star anise, cinnamon and cloves in a sauce pan and heat until reduced to 1 cup. Remove from the stove; add the maple syrup. Strain and cool. Brush glaze on your Cook’s ham 30 minutes before meat is done. Heat ham uncovered for final 30 minutes.
MAPLE GLAZED HAM STEAK
Ingredients:
1 fully cooked ham steak, 1 to 1½ inches thick
Ground cloves
1/3 cup maple syrup
1 Tbsp lemon juice
1 Tbsp butter, melted
8 California dried figs, halved
2 bananas, peeled, quartered
Directions:
Slash edges of ham. Sprinkle with cloves. Place in shallow baking pan. Bake at 350° for 20 minutes. Arrange figs and bananas in pan around ham. Brush with combination of maple syrup, lemon juice, and bananas. Heat an additional 15 minutes; brush again with sauce. Makes 4 to 5 servings.
MAPLED PORK CHOPS
Ingredients:
6 pork chops, 1” thick
1 cup chopped onion
1 Tbsp vinegar
¼ cup water
½ cup maple syrup
1 Tbsp Worcestershire sauce
½ tsp chili powder
1/8 tsp pepper
Directions:
Preheat oven to 400°. Lightly brown pork chops. Arrange in flat baking dish. Mix together onion, vinegar, Worcestershire Sauce, chili powder, pepper, maple syrup, and water. Pour over pork chops. Cover. Bake 45 minutes, basting occasionally. Uncover. Bake 15 minutes more. Remove chops to platter. Thicken sauce with flour. Pour over chops.

MAPLE PORK CHOPS
Ingredients:
6 pork chops, trimmed
1 Tbsp olive oil
¼ cup maple syrup
¼ cup chopped onion
1 Tbsp cider vinegar
½ tsp chili powder
1/8 tsp. black pepper
1½ tsp salt
¼ cup water
1-2 Tbsp flour
Directions:
Preheat oven to 400º. In large skillet, brown chops on both sides in olive oil. Transfer to 9×13 shallow baking dish. In saucepan combine next 6 ingredients and bring just to a simmer. Remove from heat and pour over chops. Cover and bake 45 minutes, basting occasionally with sauce and drippings. Remove cover and bake 15 minutes more. Transfer chops to warm platter in oven. Transfer juices to skillet and prepare sauce over medium heat with flour/water mixture to desired thickness.
Pour sauce over chops and serve.

MAPLE TERIYAKI CHOPS
Servings: 6
Ingredients:
¼ cup Teriyaki marinade & sauce
2 Tbsp maple syrup
1 tsp grated fresh ginger root
6 center-cut loin or rib chops, ¾” thick
Directions:
Combine teriyaki sauce, syrup, and ginger; pour over chops in large plastic food storage bag. Press air out of bag; close top securely. Let stand 15 minutes, turning bag over once. Reserving marinade, remove chops to rack in broiler pan. Broil chops 4 to 6 inches from heat source 6 minutes on each side, or until just done, brushing with reserved marinade once after turning chops over.
MAPLE ADIRONDACK PORK LOIN
Ingredients:
3 pound pork loin (bone out)
Stuffing:
1 cup macadamia nuts coarsely chopped
1 cup Riesling wine
2 cups sun dried prunes
Allow the prunes to soak in the wine ½ hour before stuffing the roast.
Maple Glaze:
1 cup Riesling wine
1 cup orange juice
1 tsp salt
1 Tbsp of cornstarch dissolved in ¼ cup cold water
½ cup maple syrup
Directions: Take the pork loin and form a cavity for the stuffing. To form the cavity, make a 2″ deep cut in the roast beginning about 2″ from the end of the roast. Run the 2″ deep cut lengthwise across the roast and stop about 2″ from the opposite side. This will prevent the stuffing from falling out of the sides of the roast. Stuff the roast with the macadamia and prune stuffing. Use cooking string to truss the roast. Cross-tie the roast across the filling from end to end. Brown the outside of the roast by sautéing the roast in a large skillet. Cover the bottom of the skillet with about 1/8″ of cooking oil and place over medium high heat. Allow the oil to heat up and the place the roast in the skillet carefully. Allow the roast to brown on each side by turning the roast every 2 minutes. Transfer the roast to a roasting pan, seal the pan with aluminum foil and place in a pre-heated 350° oven and allow to cook for 25 min. While the roast is cooking, begin to prepare your glaze. Pour the orange juice and wine into a skillet and cook over medium heat until the liquid has been reduced by about half. This will take about 10 min. Then add the maple syrup and reduce the heat to low and add the salt and dissolved cornstarch. Stir the mixture until it becomes a thick glaze consistency. Remove the roast from the oven. Uncover the roast and allow to sit at room temperature about 10 min. Glaze the roast thoroughly and transfer to a serving platter for slicing.
PORK TENDERLOIN WITH MAPLE GLAZE
Ingredients:
8 oz pork tenderloin
½ tsp dried chervil
½ tsp dried thyme
2 Tbsp maple syrup
1 Tbsp grainy mustard
Directions:
Heat broiler, and line broiler pan with double thickness of aluminum foil. Wash and dry tenderloin and cut thick end into ¾ inch-thick slices. Leave the thin end in one piece. Mix together chervil, thyme, maple syrup, and mustard. Dip each piece of pork into maple syrup mixture. Arrange pork pieces in broiler pan and broil 2 inches from heat source for about 10 minutes; turn and broil 5 min longer, until meat is no longer pink. Serves 2.
NOTE: Pork tenderloins are often sold two to the package. Use about one for two people and freeze the remainder.

MAPLE DIJON PORK ROAST
Ingredients:
2-3 lbs boneless pork loin roast
2/3 cup maple syrup
3 Tbsp Dijon mustard
2 Tbsp soy sauce
Salt and pepper
½ lb carrots, pared and quartered lengthwise
4-6 red potatoes, scrubbed and halved
Directions:
Preheat oven to 350°. Stir together maple syrup, mustard, and soy sauce, and brush over entire roast. In shallow roasting pan, pour remaining sauce heavily over roast and drizzle over carrots and potatoes. Roast in oven, basting meat and vegetables with pan juices at 20 minute intervals, until internal temperature of pork via meat thermometer reaches 155-160°, and vegetables are tender (approx. 1-1¼ hrs). Remove, slice roast, and serve with vegetables. Use drippings to make a delicious gravy or serve au jus.
Note: Any cut of pork roast can be used for this recipe, but remember to adjust cooking time for increased weight.
MAPLE BARBECUED SPARERIBS
Ingredients:
3 lbs spareribs
¾ cup maple syrup
1 Tbsp tomato catsup
1 Tbsp cider vinegar
1 Tbsp finely chopped onion
1 tsp Worcestershire sauce
¼ tsp dry mustard
1/8 tsp black pepper
Directions:
Place spareribs into a saucepan and add enough water to cover. Bring to a boiling point, reduce heat, and simmer 30 min. Drain. Mix maple syrup, tomato catsup, vinegar, onion, Worcestershire sauce, mustard, black pepper together in a small bowl. Place spareribs in a shallow baking pan and pour about half the maple sauce over the ribs. Bake in 350° oven, 30 minutes or until tender. Turn and baste occasionally with remaining sauce while baking. Broil 5 minutes to finish browning.

MAPLE BARBECUED PORK RIBS
WATCH These ribs like a hawk: they burn easily. To reduce cooking time on the grill and thus the risk of burning, first parboil the ribs in boiling water for 10 minutes. Then marinate the cooked ribs for at least 8 hours or overnight and grill them for only about 10 min per side.
Ingredients:
1 rack spareribs (about 4 lbs)
1 tsp freshly ground black pepper
½ tsp salt
1 cup maple syrup
2 Tbsp rice-wine vinegar
1 Tbsp soy sauce
Directions: Rub ribs with pepper and salt. Place in a shallow non-aluminum pan. In a small bowl, mix together maple syrup, vinegar, and soy sauce. Pour over ribs, cover, and chill overnight, turning occasionally. Remove ribs from pan and grill over moderately hot coals, turning and basting ribs so they cook evenly on both sides, about 20 min per side, or until done. Do not let them burn. Serves 4
MAPLE BARBECUED RIBS
Ingredients:
½ cup maple syrup
¼ cup soy
¼ cup sherry
½ tsp ginger
¾ tsp dry mustard
¼ tsp nutmeg
¼ tsp cloves
Directions:
Marinate 4 lb pork ribs in fridge overnight. Barbecue, basting frequently.
COUNTRY-STYLE PORK RIBS
IN SWEET & SOUR BBQ SAUCE
Servings: 6
Ingredients:
1 cup catsup
2 Tbsp soy sauce
1½ Tbsp balsamic vinegar
½ tsp Chinese chili paste
¼ cup maple syrup
1 tbsp chopped fresh ginger
4 lbs country style pork ribs
Directions:
Mix all the ingredients except the ribs in a shallow casserole, broiler pan, or large gratin dish. Add the ribs, cover, and let marinate in the refrigerator for at least an hour, preferably overnight, or up to 48 hours. Preheat the oven to 325°. Remove a little more than half the sauce from the ribs and place in a small saucepan. Bake the ribs for 30 minutes. Meanwhile, place the pot of sauce over moderately low heat and let simmer. Flip the ribs and add half the remaining sauce. Bake another 30 minutes. Flip the ribs again and add the remaining sauce. Bake another 15 to 30 minutes, or until the ribs are very tender.
MAPLE GLAZED RIBS
Ingredients:
3 pork spare ribs, cut to serving size
1 cup maple syrup
3 Tbsp orange juice concentrate
3 Tbsp ketchup
2 Tbsp soy sauce
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 tsp curry powder
1 clove garlic, minced
2 green onions, minced
1 Tbsp sesame seeds
Directions:
Place ribs, meaty side down, on a rack in a greased 13×9 pan. Cover tightly with foil and bake at 350° for 1¼ hours. Meanwhile, combine the next 9 ingredients in a saucepan. Bring to boil over medium heat. Reduce heat and simmer for 15 minutes – stirring occasionally. Drain ribs, remove rack, and return ribs to pan. Cover with sauce. Bake, uncovered, for 35 minutes – basting occasionally. Sprinkle with sesame seeds just before serving.

MAPLE GLAZED RIBS
Ingredients:
3 lbs pork back ribs
¾ cup maple syrup
2 Tbsp packed brown sugar
2 Tbsp ketchup
1 Tbsp cider vinegar
1 Tbsp Worcestershire sauce
½ tsp salt
½ tsp dry mustard
Directions:
In a large pot, cover ribs with water; simmer, covered, for about 1 hour or until tender. Drain and place in a shallow dish. In a small saucepan, combine remaining ingredients; bring to boil. Pour over ribs; marinate in refrigerator for about 2 hours. Remove ribs, reserving marinade. Cook, over medium-hot coals or on medium setting on gas, turning occasionally and brush with sauce, for about 20 minutes or until tender and glazed. Cut into single-serving pieces.
VERMONT-STYLE PORK RIBS
Ingredients:
1 cup maple syrup
2 Tbsp BBQ sauce
3 lbs pork ribs, trimmed
1 Tbsp butter
¼ cup minced onion
Chili powder to taste
Black pepper to taste
Directions:
Preheat oven to 375°. In large skillet, brown ribs on all sides in butter – drain. Transfer to 9×13 baking dish. Combine remaining ingredients and pour over ribs. Bake 30 minutes, basting ribs frequently with sauce and drippings.
MAPLE SAUSAGE APPETIZERS
Ingredients:
1 can (13½ oz) pineapple chunks in syrup
2 packages (8 oz) brown & serve sausage links
4 Tbsp cornstarch
½ tsp salt
½ cup maple syrup
1/3 cup water
1/3 vinegar
1 green pepper cut in ¾ inch squares
½ cup drained maraschino cherries
Directions:
Drain pineapple, reserving ½ cup liquid. Cut sausages in thirds crosswise; brown in skillet. At serving time, blend cornstarch, salt, reserved liquid, maple syrup, water and vinegar in blazer’ pan or chafing dish. Heat to boiling, over direct heat, stirring constantly; cook and stir a few minutes more. Add drained pineapple, sausage, green pepper chunks, and cherries; heat through. Keep warm over hot water. Spear with cocktail picks. Makes about 150 appetizers.

MAPLE COCKTAIL SPARERIBS
These little oven-baked sparerib appetizers are perfect for any party or buffet.
Ingredients:
2 lbs cocktail spareribs, 2-inch pieces
Ground black pepper, to taste
1/3 cup maple syrup
1/3 cup Dijon mustard
2 Tbsp un-sulfured molasses
2 Tbsp cider vinegar
1 tsp ground cumin
Directions:
Preheat oven to 350°. Line a shallow baking pan with non-stick foil. Sprinkle ribs with pepper. Arrange ribs in a single layer in the baking pan and cook for 45 minutes to 1 hour. Meanwhile, combine maple syrup, Dijon mustard, molasses, cider vinegar, and cumin until well-mixed. Remove the spareribs, and drain the fat from the pan. Coat the ribs with ½ cup of the maple syrup sauce. Bake another 25 minutes. Add remaining sauce; cook another 5 minutes. Remove from oven and let rest for 5 minutes before serving. Yield: 10 servings as an appetizer
MAPLE KIELBASA BITES
Ingredients:
12 oz Kielbasa
2 Tbsp Dijon mustard
¼ cup maple syrup
Skewers
Directions:
Cut Kielbasa into bite-size pieces. Dip pieces into a mixture of maple syrup whisked with mustard. Thread kielbasa on skewers and grill over medium heat, about 3 minutes per side or until browned and heated through.

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