John Tucker recently retried, but not from cooking. Here are a few of his favorite ways to cook our award winning Meats.
| TO COOK OUR AWARD WINNING HAMS | |
|---|---|
| Keep ham covered in your oven or roaster for 2-4 hours at 350º (15 minutes per pound) you may wish to remove the cover during last hour to add a glaze or let it create its own. | |
| CHEERY SAUSE | |
| 1 Can Cherry Pie Filling | 1/2 C. Light Raisins |
| In sauce pan heat cherry pie filling and raisins to boiling, stirring occasionally. Remove ham to serving platter. Add juices from ham baking pan to cherry sauce and bring to boil. Spoon some over ham on platter. Makes 3 cups. | |
| Roasting Sauce | |
| Combine 1 cup brown sugar, 1 Tesp. Dry Mustard, 1 Cup Orange Juice. Use to baste ham during cooking. | |
| Raisin Sauce | |
| 1/2 Cup Brown Sugar | 2 Tbs. Corn Starch |
| 1 Teas. Dry Mustard | 1 Tbs. Vinegar |
| 1 Cup Raisins | 1/4 teas. Grated Lemon Peel |
| 2 Tbs. Lemon Juice | |
| In sauce pan combine first 3 ingredients. Slowly add vinegar and next 3 ingredients and 1 1/2 C. water. Stir over medium heat until thick and bubbly. Serve hot. Makes 2 1/2 cups. | |
| JOHN'S EASY HOLIDAY HAM RECIPE | |
| SPECIAL DINNER HAM | |
|
Place the ham in enough heavy-duty foil to completely wrap. Score top of ham in 1/2" squares. Cover top with pineapple rings holding in place with 1/2 toothpicks (break of sharp ends sticking up). Put a maraschino cherry in each ring. Mix 1/2 cup brown sugar with a big squirt of yellow mustard and enough orange juice to make runny, then pour all over top of ham. Put 1/2 cup raisins on top of the ham. Close foil and put in oven or electric roaster for four(4) hours at 325º F. after removing from heat and letting sit for 15 minutes, open top of foil and remove pineapple and cherries and set aside. Place the ham on a cutting board and cut length wise in quarters than slice across the grain, each slice a quarter 1/4" to 3/8" thick. Place on two (2) serving plates. on one plate of ham place pineapple and cherries on top then pour juice and raisins from foil on top. Leave the second plate as is for those who don't enjoy the fruit. Now serve and enjoy! Ps: Yes, you can get it all ready the day before - just put in your refrigerator until ready to heat. |
|
| STANDING RIB ROAST (PRIME RIB) | |
| Our rib Roast are hand selected and trimmed to make you special occasion a memorable eating experience. We rub with a special seasoning to further provide an improved taste. We recommend roasting the meat in a 350 degree preheated electric roaster or oven for 2 1/4 to 2 1/2 hrs. for medium rare (internal temperature 135 degrees) or 2 3/4 to 3 hrs. for medium (150 degrees internal temperature). It is always best to use a meat thermometer to be sure of the internal temperature. do not even think about cutting into it for at least 15 minutes. 30 minutes of resting is better. Slice and serve. | |
Market Hours
Tuesday, Wednesday, and Friday 9-6
Thursday 9-8
Saturday 9-5
Closed Sunday, Monday, and Holidays
Phone:330-855-2871
|
|
Contact us Phone: 330-855-2871 E Market Street |