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Recipes
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Polk's or Chef's Choice Ham Steaks |
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4 - 1/2 inch thick slices of Polk's or Chef's Choice Ham
1 can pineapple rings
Juice from pineapple rings
2 T cherry juice
5 T brown sugar
1 can orange juice
Mix orange juice, cherry juice, pineapple juice, and brown sugar.
Place pineapple rings and cherries on ham steaks and place on bar-b-que grill.
Baste with mixture and turn steaks frequently.
Ham is fully cooked when purchased. All you are doing is adding grilled flavor and heating. 30 minutes should be sufficient.
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Polk's or Chef's Choice Ham Po-Boy |
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1 1/2 sticks margarine
1 T poppy seeds
3 T finely grated onion
Thinly sliced ham
Sliced Swiss cheese
Melt margarine in saucepan adding poppy seeds and onions.
Mop this mixture liberally on tops and bottoms of po-boy buns.
Place slices of ham and cheese on bun, wrap individually in foil, place in refrigerator for minimum of 24 hours. Freeze if you desire. Heat at 350 degrees for 15 minutes, longer if frozen, when ready to serve.
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Sweet 'N Sour Pork |
2 pounds Polk's or Chef's Choice Ham
1 bottle of favorite sweet 'n sour sauce
Sliced bacon
Cut chunks of ham into 1 inch squares. Wrap ham with bacon slice and secure with toothpick.
Marinate ham and bacon pieces in sweet 'n sour sauce for one hour.
Place on bar-b-que grill, turning pieces frequently. Baste with additional sauce if necessary.
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Whole Baked Polk's or Chef's Choice Ham |
1 can orange juice
1 can pineapple rings
2 T cherry juice
5 T brown sugar
Place ham in large pan, top with pineapple rings and cherries.
Baste ham with mixture of orange juice, juice from pineapple rings, cherry juice, and brown sugar.
Cover with foil.
Bake ham at 350 degrees for 15 minutes per pound. Basting once more during this time. Remove foil for final 30 minutes, basting again. Allow ham to brown.
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