Place ham in Bean Pot.
Cover with lid.
Place in 350°F oven for 2 ½ hours to 3 hours.
You may glaze ham in last 30 minutes of cooking with room temperature pineapple and brown sugar glaze.
*Baked Pork Chops in Creamy Gravy
4 Pork Chops (Boneless, Bone-in or use a 2 lb piece of tenderloin)
Salt and Pepper to taste
1 Tbsp Butter 3/4
Cup of milk
1/4 Cup of water
1 Can Cream of Mushroom Soup Melt butter in skillet over medium heat.
Preheat the oven to 350 degrees. Lightly brown pork on all sides. Remove Pork from skillet.
In a medium bowl, combine pan drippings, milk, water, soup, salt and pepper. Spread a thin layer of mixture in the bottom of the Bean Pot. Place pork on top. Cover pork with remaining soup mixture. Place lid on the Bean Pot and bake at 350 for 45 minutes.
Italian Pork and Potatoes
1 pork tenderloin and 1 bottle Italian dressing.
Put tenderloin in bean pot and pour dressing over.
Cut red potatoes (as many as you like) in half and put on top.
Bake at 350 for 1 and 1/2 hours or until pork is done.
Pork Roast and Kraut
Take a lean pork roast and place in bean pot.
Open a large jar of kraut and pour juice out, fill it back up with water as to tone down the flavor a bit, then pour over the roast.
Season with salt and pepper
Place in the oven and cook about 3.5 hours at 250.
Pulled Pork BBQ
Use a small pork roast or buy a large one and cut to use later (freeze unused portions).
Chunk pork roast in 4 or 5 pieces (3 or 4 inches wide).
Put in bean pot and sprinkle your choice of BBQ Pork Rub generously on top.
Cover with apple juice to about 2 inches over top of roast.
Bake at 350 degrees for 2-1/2 hours. Lid on.
Remove from oven and drain juice.
Pull with fork and add your favorite BBQ sauce. Absolutely mouth watering!!
Serve on bun with slaw or serve as an entree with vegetables.
Cranberry Pork Tenderloin
Olive oil cooking spray
Spicy Brown mustard
1 Can of whole cranberries
1 and 1/2 cups water
Lightly spray inside of bean pot.
Place tenderloin in pot, coat well with mustard.
Place in oven and cook for 45 minutes (325) until mustard is baked in and browned.
Add can of cranberries and water, continue baking another 2 hours.
Use mitts to remove from oven, the pot will be hot.
Sweet & Sour Pork
1 can (20oz) pineapple chunks in juice
1 1/2-2 lbs pork, cut into 1 in chunks
1 med green pepper, sliced into thin strips
1/2 med onion, thinly sliced
1/4 C brown sugar
2 tbsp cornstarch
1/4 C cider vinegar or red wine
1/4 C water
3 tbsp soy sauce
1/2 tsp salt
Drain pineapple, reserving juice. Refrigerate pineapple
chunks until ready to use.
Place pork in your Bean Pot; add green pepper and onion.
In a bowl, combine brown sugar, cornstarch,
3/4 cup of pineapple juice, add water if needed, vinegar(or wine)
soy sauce and salt; blend until smooth and pour over pork and vegetables.
Cover and cook at 250 degrees for 7 hours. Add pineapple in the
Smoked Sausage with Vegetables
Cut Smoked Sausage into chunks and put in Bean Pot.
Add 1 cup water, quartered potatoes, carrots, quartered cabbage, and any vegetable you like.
Cover with the lid.
Bake 350°F for about 20-30 minutes, or until veggies are done.
*Bean Pot Sausage and Peppers
4 Sweet Italian Sausages, sliced
1 Jar of tomato sauce of your choice (or make your own sauce, like I do!)
2 Green Peppers, thinly sliced
2 Tbsp. Olive Oil
1 Large Onion (I like Vidalia for the sweetness), thinly sliced.
Optional: Hoagie rolls (Italian bread) and Mozzarella cheese
In a saute pan, heat the olive oil. Add peppers and onions. Saute until onions and peppers are soft- do not brown.
In your bean pot, cover the base with tomato sauce. Place sausage slices into the bean pot, add onions and peppers. Top with remaining sauce, and stir together until all of the sausage and veggies are coated with sauce. Cover with lid. Place into a 350 oven for 25 minutes, or until sausage pieces are warmed through.
If you'd like, remove the bean pot from the oven and sprinkle desired amount of mozzarella cheese over the mixture. Replace lid to allow the cheese to melt for about five minutes.
To serve, eat as is, or spoon into hoagie rolls.
(Recipe courtesy of Ondria Witt- inspired by her Uncle Dan, who makes the best sausage and peppers ever! Look for this recipe in our Celebrating Home Meal, Moments and Memories Cookbook!)
8 oz shredded cheddar cheese
1 lb sausage (browned)
1 can cream of potato soup
1 can cream of celery soup
1 cup minute rice (not cooked)
Place all ingredients in bean pot and stir well.
Microwave for 7 minutes - stop and stir well, then microwave for an additional 5 minutes.
*Denotes Ondria's original recipes.