Fresh Ham Recipes like Italian Burgers and More

Today I am making fresh ham recipes. When I butchered my pig, I kept one whole ham.

It weighs about twenty pound or more. At the time I thought it would be nice to slowly smoke this large uncured ham for some sort of a barbeque or gathering. As time has slipped away (like it always does), I need to cook it up and rotate some of the meat from my freezer.

So how do I decide which of my fresh ham recipes to use; there are so many. Those of you who are trying to feed a family and have a busy lifestyle might also like to try what I am doing. When I had all my children at home, I often made many recipes in advance to save time; often saving money also. This process was very important if I knew I was going to be away, especially if I knew ahead that I would be in the hospital.

The problem I had in preparing meals like these fresh ham recipes was with my husband. He would read my labels of what I had prepared and often could not decide which he wanted to eat and feed the children. Most of the time he would take two or three meals out at once, coming up short meals before I was able to cook again.

Anyway, they were enjoyed very much!

The first of the fresh ham recipes that I am making is for sausage which I have run out of completely. It you are just learning how to make sausage you will find it very simple. I am cutting about five pounds of raw meat from this uncured ham and I am grinding it in my food grinder. While I am grinding pork, I want about 1 ½ pounds of it ground to make Italian burgers; I am going to grind 6 ½ pounds of the pork.

Before I finish with the first of my fresh ham recipes and add the sausage spices to the ground meat, I am weighing out the 1 ½ pounds for the Italian burgers. The following is the recipe for the Italian burgers. These are wonderful cooked on charcoal grill, under your oven broiler or even cooked in your skillet.

ITALIAN BURGERS

• 1 ½ Pounds ground pork
• ½ Tablespoon minced fresh garlic
• 1 Teaspoon grated Parmesan cheese
• ¼ Teaspoon salt
• 1 Teaspoon black pepper
• 1 Tablespoon Italian seasoning mix
• 1 Tablespoon olive oil
• 2 Tablespoons red wine
• Provolone cheese slices
• Hamburger buns

Combine and mix pork, garlic, Parmesan, salt, pepper and Italian seasoning.

Shape meat mixture into four or six patties and cook until internal temperature reaches 160F degrees.

Combine red wine and olive oil; if cooking burgers in oven or on grill use this to baste.

NOTE: If cooking burgers in the skillet, brown them in olive oil until thoroughly cooked; pour wine over burgers and cook a few minutes.

Top with cheese slice and place on hamburger buns; use onion, tomato and lettuce for toppings.

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How to Make Sausage:

Like I said the first of my fresh ham recipes is definitely sausage because I am out of it. With the remaining ground pork which is about five pounds, all you need are some spices. This is a well seasoned sausage which I like. Combine all ingredients and refrigerate; the flavors will blend.

• 5 Pounds ground pork
• 2 Tablespoons salt
• 1 Teaspoon dry mustard
• 2 Teaspoons black pepper
• 1 ¼ Teaspoons ground cloves
• 2 Small ground red peppers
• 3 Tablespoons sage

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PORK GOULASH RECIPE

Next to make on my list of fresh ham recipes is a pork goulash recipe. It is so good and flavorful with the added spices, sauerkraut and one of my favorite ingredients; sour cream. I am weighing 2 pound of the fresh meat out for this recipe and I want to cut it in 2 inch chunks.

• 2 Pounds fresh pork cut into 2 inch chunks
• 2 Cups chopped onion
• 1 Clove finely chopped garlic
• 1 Teaspoon dried dill weed
• 1 Teaspoon caraway seed
• 2 Teaspoons salt
• 1 Beef bouillon cube
• ½ Cup boiling water
• 1 Tablespoon paprika
• 1 Can (27 ounces) drained sauerkraut
• 2 Cups sour cream

In a large Dutch oven combine pork cubes, onion, garlic, dill, caraway seed, salt, bouillon cube and boiling water.

Bring to a boil, reduce heat and simmer for 1 hour.

Add paprika and stir until dissolved; add sauerkraut and stir to blend.

Simmer until meat is tender about 1 hour longer.

Stir in sour cream and heat until all is hot; serve immediately.

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QUESADILLA RECIPE

From my fresh ham recipes I am making this quesadilla recipe for lunch today; the flavor is fantastic. If you want to make these ahead of time, that can be done. Just prepare the basic meat ingredient and place on tortillas when serving with other ingredients.

• 1 Pound pork pieces in small chunks
• ¾ Cup flour
• 1 Tablespoon ground cumin
• 1 Tablespoon chili powder
• 1 Teaspoon cayenne pepper
• 2 Lightly beaten eggs
• 1/3 Cup milk
• ¼ Cup olive oil
• 2 Cups shredded Monterey Jack cheese
• 1 Large diced tomato
• Juice from 1 lime
• Salsa
• 8 Flour tortillas
• Sour cream

Combine and blend flour, cumin, chili powder and cayenne in a shallow bowl.

Combine eggs and milk in bowl and mix well.

Dip pork pieces in egg milk mixture; dredge in flour mixture.

Cook in hot oil in large skillet over medium high heat until thoroughly cooked; drain on paper towels.

NOTE: At this point you can refrigerate cooked meat for later use; just warm in microwave.

Divide pork equally among tortillas; add equal amounts of shredded cheese, tomatoes, lime juice, and salsa.

Spay a large skillet with non stick spray.

Fold tortillas over (making halves) and brown on both sides until cheese melt.

Serve with salsa and sour cream.

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I am going to put the remaining meat and bone in the oven and cook slowly until it falls off the bones. With this meat I will make barbeque pork. Depending how much meat I have after it bakes I might make some other fresh ham recipes with the cooked pork. The barbeque pork is delicious on sandwiches and convenient for quick meals. If there is a lot, I can put some in the freezer. The following is a quick and easy barbeque sauce recipe. I have homemade tomato catsup which I canned last year so I am using it in the recipe.

BARBEQUE SAUCE RECIPE

• 2 Cups catsup
• 1 Cup brown sugar
• 1 Medium finely chopped onion
• 1 Teaspoon black pepper
• 2 Teaspoons salt
• ½ Cup vinegar (I am omitting this because my ketchup is not real sweet like commercial ketchup.)
• ½ Cup Worcestershire sauce
• 1 Tablespoon prepared mustard

Combine all ingredients in heavy stainless steel pan; bring to a boil and simmer 30 minutes.

Spoon over meat and toss meat to coat all sides (Amount used is preference of taste and how much meat used).

More Great Recipes for Pork

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