Baked Virginia Ham

I didn't like it. I prefer the glaze that comes with the ham.
1 (14 to 16-pound) fully cooked, spiral-cut smoked ham, on the bone
6 garlic cloves
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice



Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.

Mince the garlic in a food processor. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.

Italian Sausage and Provolone Flat Pie

This was just so easy and simple, yet tasted so good. Samantha and Amy made sure they took leftovers for lunch the next day.

1 pkg. puff pastry
1 Tbsp. extra virgin olive oil
3/4 lb. sweet or hot Italian sausage, casings removed
1 1/2 c. grated provolone
1 egg, lightly beaten

On a lightly floured surface, unfold the pastry dough and roll into a rectangle. Cut in half and transfer to the refrigerator for 20 minutes.

Heat the olive oil in a skillet over medium heat. Add the sausage, breaking it up with a wooden spoon and brown for about 10 minutes. Spoon the sausage onto a pastry rectangle, leaving a 1 inch border. Top with provolone. Using a pastry brush, brush the border with the egg. Lay the second rectangle over the filling and press gently to seal. Refrigerate fro another 20 minutes. Preheat the oven to 375. Brush the entire top of the pastry with the egg. Gently cut 5 three inch vents in teh top. Bake, rotating once, for 35-40 minutes. Let cool for 10 minutes before slicing and serving.

Thai Pork Burritos

We served this to the missionaries last week, when we didn't have a lot of notice and I was already planning to make it for our family. They thought it was one of the best things they've been served so far. It is very different and that is what they liked. I got this recipe out of my old ward cookbook and it has become one of our favorites.
1 lb. ground pork
2 Tbsp. grated fresh ginger
2 cloves garlic, crushed
1 small onion very thinly sliced
3 c. chopped cabbage
1 tsp. olive oil
3 Tbsp. soy sauce
2 Tbsp. lime juice
1 Tbsp. honey
2 tsp. ground coriander
½ tsp. crushed red pepper flakes
Flour tortillas, warmed
Fresh chopped cilantro

Heat skillet over high heat. Cook pork then add cabbage and onion and stir-fry until wilted. Add ginger, and olive oil. Cook 2 minutes. Add remaining ingredients and stir constantly to blend for about 1 minute. Spoon mixture onto warm tortillas and garnish with cilantro. Roll up to serve.

Cafe Rio Pork Burrito

Pork:
cover 3 lbs. pork loin halfway with water in a crock pot and cook on low for 6 hours. Shred then mix together 1 c. brown sugar, 1 bottle La Victoria red taco sauce, 1 Tbsp. cumin, 1 can coke. Cook on low for 3 hours. To make burritos put in tortilla with black beans and cilantro lime rice. Smother burrito with la victoria green taco sauce and monterey cheese. Heat in oven for 5 minutes.

Cilantro Lime Rice:
Saute 1/2 chopped onion, 2 cloves minced garlic in 1 Tbsp. butter. Add 3 c. instant rice and 3 c. chicken broth. Add 1 can green chilies, salt, 1 tsp. lime zest, 2 Tbsp. lime juice, and 2 tsp. sugar. When rice is done add 1/2 c. chopped cilantro.

tomatillo dressing:
1 pkg. ranch buttermilk dressing
1 c. mayo
1/2 bunch cilantro
1 large clove garlic
3 small tomatillos, husked
1/3 c. buttermilk
juice of 1 lime
1/4 tsp. red pepper flakes or 1 small jalapeno
blend in food processor until smooth. Allow to thicken for an hour