New England Lazy Ribs
Ribs that fall off the bone and have a yummy maple taste.  You can make these in a slow cooker, the oven or a pressure cooker.  
Prep Time:
7 Minutes
Cook Time:
Depends on Method
Servings:
4
Submitted by:
Jacqui



Ingredients
1 1/2 pounds country style pork ribs
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon garlic powder
1 dash ground black pepper

Directions
Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker. Cover and cook on Low for 7 to 9 hours.


For pressure cooker, make sure to add at least 1/4 cup of water or they will burn.  Start on high until you get a nice steady jiggle on the release weight then turn down to medium and cook for 20 minutes.  Release pressure following manufacture guidelines.

For Oven:  I'm taking a wild guess here because I've never made these in the oven before but I'd start off with them on 400 degrees to sear for 10 minutes then turn the temperature down to 325 and cook for an hour to an hour and a half.  That's just a guess so if someone tries this method, let me know.

French Pork Loin Pot-Roast (Enchaud Perigordine)
This is a slow cooking pot roast technique my mother taught me.  
Prep Time:
30 minutes
Cook Time:
2 hours
Servings:
8
Submitted by:
Jacqui



Ingredients

• 2 tablespoons unsalted butter, cut into 2 pieces
• 6 garlic cloves, sliced thin
• 1(2 1/2-pound) boneless center-cut pork loin roast, trimmed
•  Kosher salt and ground black pepper
• 1 teaspoon sugar
• 2 teaspoons herbes de Provence
• 2 tablespoons vegetable oil
• 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
• 1 onion, chopped fine

• 1/3cup dry white wine
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/4-3/4 cup low-sodium chicken broth
• 1 tablespoon unflavored gelatin
• 1 tablespoon chopped fresh parsley

Directions

• 1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 1 tablespoon butter in 8-inch skillet over medium-low heat. Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate.
• 2. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, keeping knife level with first cut and stopping about ½ inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin (½ tablespoon per side) and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de Provence and season with pepper.
• 3. Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining 1 tablespoon oil, apple, and onion; cook, stirring frequently, until onion is softened and browned, 5 to 7 minutes. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in wine, thyme, and bay leaf; cook for 30 seconds. Return roast, fat side up, to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50 to 90 minutes (short, thick roasts will take longer than long, thin ones).
• 4. Transfer roast to carving board, tent loosely with foil, and let rest for 20 minutes. While pork rests, sprinkle gelatin over 1/4 cup chicken broth and let sit until gelatin softens, about 5 minutes. Remove and discard thyme sprigs and bay leaf from jus. Pour jus into 2-cup measuring cup and, if necessary, add chicken broth to measure 1¼ cups. Return jus to pot and bring to simmer over medium heat. Whisk softened gelatin mixture, remaining 1 tablespoon butter, and parsley into jus and season with salt and pepper to taste; remove from heat and cover to keep warm. Slice pork into 1/2-inch-thick slices, adding any accumulated juices to sauce. Serve pork, passing sauce separately.

Dan's Money Ham
My brother swears by this recipe that it makes the best baked ham evah!

""This works with most any kind of ham shank, butt or whole ham so it's up to you what you use. If you ask me personally, I'd say go big or go home. Guy Fieri inspired this recipe; I've taken it and modified it to make it my own but all props to the man for shoving me in the right direction." - Dan"
Prep Time:
15 Minutes
Cook Time:
2 1/2 hours
Servings:
1 Large Ham
Submitted by:
Dan



Ingredients
2 Tbsp olive oil
1 cup minced yellow onion
8 cloves garlic, minced
1 really healthy shot of Cognac
1/4 cup yellow mustard
1/4 cup Dijon mustard
1/2 cup pineapple juice
2/3 cup apple cider
1/2 cup fine chopped pineapple
1/2 cup brown sugar
1/2 cup honey
Fresh ground black pepper
whole cloves (amount depends on size of ham and size of diamond cuts on the ham)

Directions
1.Preheat oven to 350 degrees F.

2.Using a room temperature ham, score the ham in a diamond pattern with a sharp knife. At each point of the diamonds, insert one whole clove firmly.

3.Place ham in a roasting pan with a cooking rack, add water to the bottom for drippings and cleaning.

4.Cook ham for 90 minutes, during this time, prepare the glaze.

5.In a large saute pan, heat olive oil over medium heat. Add onions and cook until they just start to turn translucent (about 3 minutes) then add garlic. Continue to saute until garlic turns a nice light California tan color.

6.Add Cognac and flambe to remove alcohol. If working on a gas stove this is easy but on an electric, you'll need a long handled lighter. Reduce for 2 minutes or until flames are gone. (Important Safety Note: please don't light your kitchen on fire, if you have never flambe'd before, watch a youtube video on how to do it safely)

7.Add, mustard, pineapple juice, cider, chopped pineapple, brown sugar, honey and black pepper.

8.Stir and allow to come to a boil, turn to low and simmer until sauce reduces by 1/3.

9.Once ham has baked for 90 minutes, start basting ham with the glaze every 15 minutes (saving some glaze for serving).

10.Ham should cook for 2 to 2 1/4 hours depending on weight. Fully cooked ham's should be removed from oven when they reach an internal temperature of 135 degrees F, partially cooked/cured hams should be removed from the oven when they reach and internal temperature of 155 degrees (served at 140 and 160 degrees respectively for safety).

11.Allow ham to rest for 20 minutes, serve with remaining glaze.