Ham and Pork Recipes
Ham and Pork Recipes for kids, young and old alike. Oh, who can resist Cinnamon Pork Chops or a Baked Ham with Kahlua Sauce? We always make extra so that we have plenty for our leftover pork recipes and leftover ham recipes.
Pork information provided from:
pork is the culinary name for meat from the domestic pig.
Different Cuts of Meat:
Spare Rib Roast/Spare Rib Joint/Blade Shoulder/Shoulder Butt - This is the shoulder and contains the shoulder blade. It can be boned out and rolled up as a roasting joint, or cured as "collar bacon". Not to be confused with the rack of spare ribs from the front belly. Pork butt, despite its name, is from the upper part of the shoulder. Boston Butt, or Boston-Style Shoulder, cut comes from this area, and may contain the shoulder blade.
Hand/Arm Shoulder/Arm Picnic - This can be cured on the bone to make a ham, or used in sausages.
Loin - This can be cured to give back bacon or Canadian-style bacon. The loin and belly can be cured together to give a side of bacon. The loin can also be divided up into roasts (blade loin roasts, center loin roasts, and sirloin roasts come from the front, center, or rear of the loin), back ribs (also called baby back ribs, or riblets), pork cutlets, and pork chops. A pork loin crown roast is arranged into a circle, either boneless or with rib bones protruding upward as points in a crown. Pork tenderloin, removed from the loin, should be practically free of fat.
Belly/Side/Side Pork - The belly, although a fattier meat, can be used for steaks or diced stir-fry meat. Belly pork may be rolled for roasting or cut for streaky bacon.
Legs/Hams - Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), center, and shank (lower portion).
Spare ribs, or spareribs, are taken from the pig's ribs and the meat surrounding the bones. St. Louis-style spareribs have the sternum, cartilage, and skirt meat removed.
Baked Ham with Cloves
Cinnamon Pork Chops with Carmelized Onions
Ham Steak with Ginger Pear Salsa
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