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Na’s Maple Frosting!

1 1/2 cups maple syrup
3 egg whites
Boil maple syrup to soft ball stage (240 degrees).  Meanwhile, whip egg whites until foamy.  When syrup reaches soft ball stage – pour SLOWLY into egg mixture while beating.
Frost cake – or eat with a spoon!

Molasses Black Pepper Glazed Ham


1 bone-in ham, cooked, 10-12 pounds
2 cups orange juice
1/4 cup honey
1/4 cup molasses
2 tablespoons brown sugar
2 tablespoons Dijon-style mustard
1 tablespoon black pepper, coarsely ground

Cooking Directions

Place ham in shallow roasting pan; score a diamond pattern about 1/8-inch thick into the upper surface of the ham. Position rack in the lower third of the oven; heat to 325 degrees F. Place ham in oven and bake until internal temperature, as measured with a meat thermometer, reads 130 degrees F., about 1 1/2-2 hours.

Meanwhile, in a small saucepan bring the orange juice to a boil; reduce heat to a simmer and reduce the orange juice by about half, stirring occasionally, about 15-20 minutes. Stir in honey, molasses, brown sugar, mustard and pepper. Simmer slowly until thickened, about 25-30 minutes. Set aside.

When ham reaches 130 degrees F., start basting: Using a pastry brush, brush the glaze generously on all surfaces of the ham. Continue to bake for 10 minutes; baste again two more times, until internal temperature of ham reaches 140 degrees F. Remove from the oven and let the ham rest in roasting pan on a rack for at least 10 minutes, or up to 30 minutes. Baste with the drippings in the bottom of the pan a few times before carving.


Ham and Sweet Potato Pot Pie


2 cups cooked PLEW FARM ham, cubed
1 cup onion, chopped
2 cups sweet potatoes, cubed OR 2 15-oz cans sweet potatoes*
2 cups chicken broth
1/2 cup flour
1 cup skim milk
1 9-inch pie crust
1 tablespoon thyme

Preheat oven to 350 degrees.

In large pot coated with nonstick cooking spray, sauté the onion over a medium high heat for 5 minutes. Add fresh* sweet potatoes and 2/3 cup chicken broth. Bring mixture to a boil and simmer over medium heat for 10 to 15 minutes or until sweet potatoes are tender. If using canned yams, add them and 2/3 cup chicken broth to sauteéd onion; heat thoroughly. Add flour, stirring. Gradually add milk, stirring until well combined. Add ham. Bring to a boil and transfer mixture to a 7×11 inch baking dish coated with nonstick cooking spray. If mixture is too thick, add more broth or milk.

Unfold crust to round circle; sprinkle pecans on one side. Fold in half and roll with rolling pin, pressing pecans into crust.

Spread pecan crust on top of mixture and bake for 30 minutes or until crust is brown; sprinkle with thyme.

Serves 4 to 6.* Canned sweet potatoes are precooked.

Cider-Braised Pork Shoulder with Caramelized Onions

  • 1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic)
  • 2 garlic cloves, cut into slivers
  • 2 tablespoons olive oil
  • 1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
  • 3/4 cup unfiltered apple cider

Preheat oven to 325°F.

Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.

Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.

Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.

Stir in cider and return pork to pot.

Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.

Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.


Cinnamon Baked Pumpkin

What a great tasting dish!  Try it with a Plew Farm pie pumpkin!

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Grilled Ham Steaks w/ Peach Salsa


4  ham steak, about 1/2-inch thick
Peach Salsa:
1 cup peaches, chopped 1 cup grape tomatoes, cut in half 1 teaspoon balsamic vinegar, OR seasoned rice vinegar 1 teaspoon thyme, fresh chopped 1 teaspoon jalapeno chile, minced.

Cooking Directions:

Combine the peaches, tomatoes, vinegar, thyme and jalapeno pepper in a small bowl. Season with salt. Chill until needed.

Prepare medium-hot fire in charcoal grill or preheat gas grill to medium high. Grill ham over hot coals, turning once, until nicely browned, about 6 to 8 minutes. Serve with peach salsa.

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Here’s a great recipe that uses fresh veggies AND chicken!

Fresh veggies and chicken!

Roast Chicken Breasts w/ Tomato, Corn, and Avocado


Here’s a great recipe for pork chops!



  • 1/2 cup brown sugar
  • 1 tablespoon chili powder or paprika
  • 1 tspn salt
  • 1 tspn garlic powder
  • 1/8 tspn ground cloves
  • 1/4 tspn cinnamon
  • 2 1/2 lb spareribs
  • 1 tspn paprika
  • 1/2 tablespoon vinegar

Heat oven to 200.  In a mixing bowl, combine the brown  sugar, chili powder or paprika, salt garlic powder, cloves &  cinnamon; you can do this easily with a fork.  Place slab of ribs on a piece of foil large enough to fold into a packet. Sprinkle spice rub over the ribs, patting it in generously on all sides – you’ll be glad you did!  Turn the ribs meat side down  and tightly fold the foil to make sealed packets.

Place on cookie sheet.  Bake for 4 hours at 200, then reduce the temperature to 175 for another 2 hours or until a fork easily penetrates the meat.  Open each packet carefully & pour the accumulated juices into a saucepan.  Boil the juices and reduce them by half at which point you will have a  syrupy sauce that easily coats a spoon.  Stir in paprika and vinegar.

Remove the ribs from the foil and either coat them with the  sauce alongside the ribs.  For extra caramelization, the ribs can be finished for a few minutes under the broiler, before being coated with sauce.

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