This simple glaze is fabulous on our hams. Use it either as a sauce over the sliced meat, or brush it on the ham as it finishes cooking. You’ll definitely want to have a pitcher on the table, too! Our pasture-raised, organic-fed hams are fully cooked and only need to be warmed in the oven (approximately 20 minutes per pound) to serve.
Make this recipe to enjoy a hearty bowl of tender yellow-eyed peas in a smoky, meaty broth. Yellow-eyed peas are traditionally said to bring good luck all year when eaten on New Year’s Day! Maybe Broad Arrow Farm ham hocks add even more good luck? We think so!
Use any jam you like - we used a Maine-made red pepper jelly - to glaze these ribs! Cooked in the oven, these are simple to prepare and incredibly tasty! For side dishes, try warm potato salad and charred cabbage and lemon slaw. The leftovert potato salad makes great home fries.
While the recipe calls for a pork sirloin roast, any pork roast (shoulder, neck, butt, boneless…) will be delicious when served with this rich mushroom sauce. We used a spice mix made in Portland, Maine by Regina Spices. Any good quality spice rub may be substituted.
This recipe will help you cook your chop to perfection and then glaze it in a delicious homemade cranberry jam. Feel free to substitute any jam, especially when cranberries are no longer in season! You may want to make enough of the cranberry jam to have it on hand for toast, cheese, or as a sandwich spread.
You can subsitute lamb shoulder or leg steaks in this recipe, cutting the meat into stew-sized boneless chunks. Use the best quality paprika you can find. We like the stew made with half-sharp paprika, but sweet or sharp paprika will be wonderful, depending on how spicy you like your food! You can even use smoked paprika. You can also substitute any dried mushrooms for the Maine Wild Mix that we used.
Broad Arrow Farm smoked ham steaks are ready to eat, making them great to serve on a busy day. Add a couple easy side dishes and you have a meal that is simple enough for a weekday and sumptuous enough for a special occasion. We’ve paired the glazed ham steak with roasted broccoli and rice pilaf.
There is more ways to make meatloaf than the classic ground beef and ketchup! In this variation, we used ground pork and sausage, seasoned the mixture with grated apples and fresh herbs, and wrapped the freeform loaves up in Broad Arrow Farm bacon. We served it with macaroni and cheese and wilted mixed greens. The leftovers make great sandwiches.