Heating Up Your Ham!

While our hams are cooked through the curing and smoking process, they better come to you cold! And if you want that ham heated up for your Chistmas, Easter or Sunday table there a re a few things to remember. Place the ham cut side down on a baking sheet with a lip....

Leg of Lamb

Leg of Lamb is a dish I don’t cook very often, so when I do it tends to be a special occasion. Much like Prime Rib, I like a really flavorful crust, but I don’t like to marinate the meat. I use a combination of Lemon juice, rosemary, garlic and olive oil...
Smoked Ham Frittata

Smoked Ham Frittata

Real men don’t eat quiche, but one of them was smart enough to rename it frittata so we could enjoy egg pie with the rest of the world! The secret is to use a cast iron pan. Scramble 8 pasture raised eggs with a splash of heavy cream, a cup of great cheese and...
Porchetta

Porchetta

There are a million ways to do porchetta, and even different cuts of pork that can be used. Classically, it’s a pork loin rolled up in a skin-on pork belly…how great is that? Here is how it’s done: We cut and tie the roast so that you have a...

Prime Rib

I have used this cooking technique on a couple of different roasts and it hasn’t failed me yet… Preheat the oven to 500. Season roast as you wish, but don’t cut slits and fill with garlic! I see this all the time on cooking shows and I hate it for...