The Other White Meat
Considered by some to be the other white meat, lean cuts of pork are low in fat and a naturally high source of protein. In fact, a study conducted by the USDA found pork tenderloin to be more lean than skinless chicken breast. It also contains many essential nutrients and vitamins. Choosing cuts such as the loin or round will provide you with the higher amounts of protein and lower amounts of saturated fat. However you cook it, pork is flavorful and versatile. We suggest you try some of this month’s recipes which use everything from tenderloin and sausage to bacon, ham and more. We think you’ll agree!
Orange Honey Glazed Ham
Submitted by Betsy Higginbotham, EnerStar Electric Cooperative
- 1 smoked ham (I like bone-in spiral cut)
- 1 c. orange marmalade
- 1 c. light brown sugar packed
- 1/2 c. honey
- 1 T. Dijon mustard
- Whole cloves
- Preheat oven to 325 degrees.
- Remove ham from all packaging. If ham comes with a glaze packet, remove and save for a later use. Place ham on large cutting board, fat side up.
- Score ham in diamond pattern with ¼-inch deep cuts. Place one whole clove in center of each diamond. Place ham in large roasting pan, scored side up.
- Cover with aluminum foil and cook according to package directions, until internal temperature reaches 140 degrees, about 13-15 minutes per pound.
- While ham cooks, combine remaining ingredients in small bowl and set near the stove so it gets nice and warm. I set mine on top of stove.
- Half way through cooking, remove foil and baste ham with glaze. Repeat every 20-30 minutes until ham is cooked through. The more you glaze, the prettier the ham will be.
- Remove from oven and rest 10 minutes before slicing. Serve hot or cold.