Ginger and pork vegetable stir fry

Ginger and pork vegetable stir fry. Ginger and pork vegetable stir fry Photo Courtesy/NEWS CANADA

1 lb boneless Ontario pork loin or leg, well trimmed, cut into thin strips
4 tsp vegetable oil
1 medium onion, sliced
1 each green and red pepper, chopped
1 cup sliced celery
1 clove garlic, minced
2 tsp grated gingerroot
1/4 tsp red pepper flakes
2 cups chopped bok choy or raw bean sprouts
1/2 cup orange juice

In large non-stick skillet, heat 2 tsp of the oil over medium-high heat. Saute onion and carrots for three to four minutes. Add peppers and celery and cook for additional two to three minutes or until tender-crisp.

Remove from pan and set aside.

Add remaining 2 tsp oil to skillet. Brown pork with garlic, ginger root and red pepper flakes; saute for a minute or so.

Add vegetables and bok choy or bean sprouts to skillet; add orange juice, heat through two to three minutes.

Serve over steamed brown rice or rice noodles.

~ Recipe courtesy of News Canada or www.PutPorkOnYourFork.com

Whole baked ham

1 cooked smoked ham bone-in, about 12 lb
Whole cloves
1/2 cup Dijon mustard
1/4 cup orange marmalade
1/4 cup brown sugar
2 tbsp bourbon or dark rum (optional)

Heat oven to 325 F. If necessary, remove all skin, leaving a thin (about 1/4-inch) covering of fat.

With a sharp knife, score fat in a diamond pattern and insert cloves to decorate. Place ham in a shallow roasting pan, fattest side up, 2 to 3 cups water and place in oven to bake.

Meanwhile, mix remaining ingredients for the glaze. During last half hour of cooking, raise temperature to 350 F and brush liberally with glaze.

Add more water if bottom of pan starts to burn.

Repeat glazing after 15 minutes.

Cook for about 15 minutes per pound or until a meat thermometer registers 140 F (60°C). When cooked, allow ham to rest for 15 minutes before carving.

~ Recipe courtesy of News Canada or www.PutPorkOnYourFork.com