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Hams (applicable for 2+ lb. cuts only)

One cup of either Apple Cider, Orange Juice or Pinapple Juice whatever your preference is. One Half Cup of Brown Sugar & Two Tablespoons of your favorite Mustard (I prefer a semi sweet stone ground).

Mix ingredients together, place in roast pan, put in your frozen ham(s) and place in a preheated oven at 250°F. After 1.5 hours check your ham(s) with a meat thermometer, remove from oven and let stand from .5 to 1 hour (remember it is still cooking). I take the juice and thicken it by reducing it down, or using cornstarch and water or flour and water.

Just remember don't over cook our meats!

Maple Glazed Ribs

3 lbs. pork spareribs
1 cup maple syrup
3 tbsps. orange juice concentrate
3 tbsps. ketchup
2 tbsps. soya sauce
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1 tsp. med. curry powder
1 garlic clove, minced

Place ribs, meaty side up, on a rack in a greased 13 x 9 baking pan. Cover pan tightly with foil. Bake at 350 for 1-1/4 hrs. Meanwhile combine the rest of the ingredients in saucepan. Bring to a boil and simmer for 15 min, stirring occasionally. Drain ribs; remove rack and return ribs to pan.

Cover with sauce. Bake, covered, at 275 for 3/4 - 1 hr, turning and basting occasionally.

Remember that our pigs have had a life of foraging and therefore have muscle tissue, rather than conventional pigs that never see the light of day let alone are allowed to wander. Therefore the meat is more nutritious and tastier however, it also must be cooked accordingly, slowly at a low temperature to achieve tenderness. This especially applies to the barbeque!