Ham Pork Marinade Recipes

Steps:

• 4 cloves of garlic aside.
• 4 garlic cloves finely minced add to sauce pan.
• Add all ingredients including juice from crushed pineapple to a sauce pan.
• Simmer until thicken.
• Pierce pork or ham roast.
• Insert garlic cloves.
• quarter onions and add to roasting pan with roast.
• Baste roast and put into 350 oven.
• Baste every 1/2 hour until browned and roast is done.
• Pineapple rings can be added on top with toothpicks before roast is done Maraschino cherries can be put in center of rings.
• Note:.
• Please only use 7 UP and French's mustard it is just not the same without them. Make without the 4 oz of pineapple as well still wonderful it will make a fabulous gravy.
• This recipe which came to me from my Aunt Eleanor, did not include the garlic so you may want to leave it out.

Steps:

• To marinate the pork roast, combine maple syrup, molasses, bourbon, chili sauce, and chili paste in a shallow dish and mix well. Brush the roast all over with the marinade and refrigerate it 8 hours or longer.
• Preheat 1 side of a grill to high heat.
• To cook, sear the roast all over on a hot grill. Once it browns, move the meat to a cooler spot. Lower the heat and continue to cook, covered, at a lower temperature, until it is done, about 11/2 to 2 hours, depending on its size -- the meat should register 150 to 155 degrees F in its thickest part.
• To serve, reheat the Country Ham Jus and divide it among serving plates. Place pork on plates and add a generous spoonful of Pawpaw Relish.
• For the country ham jus, combine the ham bones, 4 cups water, onion, celery, carrot, thyme, bay leaf, and pepper in a large stockpot. Simmer, uncovered, for 3 hours, or until liquid is reduced to 1 cup. Strain out the solids. Combine with demi-glace in pot and cook until reduced to 1 1/2 cups. Add salt, to taste. Refrigerate.
• Mix all the ingredients together.

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add ham and turn to coat. Seal bag; refrigerate for at least 2 hours, turning occasionally. , Drain and reserve marinade. Grill ham, uncovered, over medium-hot heat for 3-4 minutes on each side, basting frequently with reserved marinade.

Steps:

• 1. In a small sauce pan heat pineapple juice, brown sugar, mustard and clove until the brown sugar is dissolved.
• 2. let cool a few minutes but not to long or it will be to thick to inject.
• 3. Using a turkey injector inject at least half of the marinade. pour the rest over the ham and bake at 350 for around an hour depending on ham size.

Steps:

• 1. In large ziplock bag, combine first 6 ingredients. Mix well, add ham. Turn to coat. Refrigerate at least 2 hours, turning occasionally.
• 2. Drain and reserve marinade.
• 3. Either broil 3 to 4 minutes each side or grill uncovered over medium-high heat for 3-4 minutes on each side. Baste frequently with reserved marinade.
• 4. NOTE: To double recipe add 3/4 cup water and 1 can of pineapple juice (instead of 2 cans), and double rest of ingredients.

Steps:

• Mix all marinade ingredients.
• Put ham and marinade in resealable plastic bag.
• Marinate ham slice a few hours or overnight.
• Fire up the grill or broiler or even heat in a pan on top of the stove.
• Cook ham until done and heated through.
• Baste during cooking.

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add ham; seal bag and turn to coat. Refrigerate for at least 2 hours, turning occasionally. , Drain and reserve marinade. Grill ham, uncovered, over medium-hot heat for 3-4 minutes on each side, basting frequently with reserved marinade. Cut in half to serve.

Steps:

• Prepare grill for indirect heat.
• In a large resealable plastic bag, combine the Worcestershire sauce, honey, vinegar, mustard seed, mustard powder, lemon pepper, celery salt, and garlic; seal, and mix ingredients. Place the roast in the plastic bag, press air out of bag, and seal. Marinate for 2 hours in the refrigerator, turning the roast occasionally to help coat while marinating.
• Lightly oil grill grate. Place roast on grill, and discard marinade. Cover, and cook for 1 1/2 to 2 hours, or until internal temperature is 145 degrees F (63 degrees C).