Zimmy's Nook

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Pork

Hot Honey & Apple Cider Glazed Ham

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A glazed ham sitting on pineapple slices coming out of the oven.

Hot Honey & Apple Cider Glazed Ham.

Celebrate this holiday season or any special occasion with this sweet, salty, spicy caramelized ham. A baked ham is probably the easy holiday main to prepare, so don’t be intimidated!

The ham is placed on pineapple slices and brushed with apple cider, Dijon mustard and rosemary. It then gets baked for 20 minutes uncovered, then for another 60 minutes covered. Next, the temperature gets raised and the ham gets glazed. Back into the oven for another 20 minutes uncovered until it is beautifully caramelized and reaches an internal temperature of 140°F. It is that easy!

Watch how this Glazed Ham recipe was made here.

Cooked in my Hestan Dual Fuel Range using the Hestan Culinary Thomas Keller Insignia™ Rondeau  Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

A baked ham with pineapple slices. Half of the ham is sliced.

Tips and Suggestions

I highly suggest you stash away a few slices for the best ham and brie sandwich or a Croque Madame for the next day.

Leftover ham can be frozen for up to four months. Freeze in slices, with wax paper in between each slice.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A glazed ham sitting on pineapple slices coming out of the oven.

Hot Honey & Apple Cider Glaze Ham

Celebrate this holiday season or any special occasion with this sweet, salty, spicy caramelized ham. A baked ham is probably the easy holiday main to prepare, so don’t be intimidated!
The ham is placed on pineapple slices and brushed with apple cider, Dijon mustard and rosemary. It then gets baked for 20 minutes uncovered, then for another 60 minutes covered. Next, the temperature gets raised and the ham gets glazed. Back into the oven for another 20 minutes uncovered until it is beautifully caramelized and reaches an internal temperature of 140°F. It is that easy!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 40 mins
Inactive time 10 mins
Course Dinner, Entree, Main Course
Cuisine American, North American
Servings 8 -10 People

Ingredients
  

  • 1 buffet ham Milieu de Cuisse Fumee – mid-thigh smoked – approximately 5 pounds
  • 2 tablespoons apple cider juice
  • 1 tablespoons Dijon mustard
  • 2 teaspoon fresh rosemary finely chopped
  • 1 whole ripe pineapple rind removed sliced into 7-8 slices, core removed

Hot Honey Glaze

  • ½ cup apple cider
  • ⅓ cup hot honey
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon ground ginger
  • 2 teaspoons cornstarch
  • Chili from the hot honey or fresh whole red chili optional

Instructions
 

  • Preheat the oven to 350°F.
  • Line the bottom of a roaster, baker or large skillet with pineapple slices (or onion slices). Then place the ham, flat side down on the slices.
  • In a bowl stir together the apple cider, Dijon mustard and rosemary. Brush over ham.
  • Bake the ham for 15-20 minutes uncovered.
  • Pour 2 tablespoons of water into the skillet and cover tightly with foil.
  • Roast at 325°F for 60 minutes.
  • Meanwhile, create a slurry with half the apple cider and the cornstarch (mixing in a small bowl before adding it to the glaze to avoid the cornstarch lumping in the glaze). In a small saucepan, combine the glaze ingredients and bring to a boil. Turn heat down and simmer 2-3 minutes. Set aside to cool.
  • After 60 minutes remove from the ham from the oven and raise the oven temperature to 425°F.
  • (Remove the foil) Brush the ham with the glaze and return to the oven until the glaze is caramelized an has reached an internal temperature of 140°F (about 15-20 minutes).
  • When the ham is cooked, remove from the oven, cover with foil and set aside for 10 minutes before slicing and serving.

Video

Notes

Tips and Suggestions
  • I highly suggest you stash away a few slices for the best ham and brie sandwich or an elegant Croque Madame for the next day.
  • Leftover ham can be frozen for up to four months. Freeze in slices, using wax paper in between each slice.
Keyword baked ham glaze, baked ham with glaze, Christams main dish, Christmas baked ham, easy holiday main recipe, ham honey glaze, hot honey and apple cider glaze, hot honey glaze, Thanksgiving main dish
Tried this recipe?Let us know how it was!

More glazed ham recipes to love

Rotisserie Jerk Pork

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A rotisserie jerk pork chop is platted on a bed of potato salad and is topped with a apple fennel slaw and sliced jalapeños.

Rotisserie Jerk Pork.

I love Jerk all year round, but there is something about the warm spices of Jerk that makes me appreciate it even more in the fall. The complex flavours are a well-balanced marriage of warm spices, a touch of heat, sweetness, and acidity. There is no shortage of ingredients for the dry rub and even more for the sauce, so be prepared to raid your spice drawer and fridge!

Ingredients measured out for jerk seasoning.
Lightly scored fat on the pork roast in an diamond pattern ready to get dry rubbed.
A five bone rack of pork dry rubbed with jerk seasoning in a tray.
A pork roast is threaded onto the rotisserie rod and secured tightly with the forks.

Rotisserie pork roast is one of my favourite things to cook on the grill. The meat is insulated from the direct heat by the fat on one side and the bones on the other. As the juices begin to run, the spinning roast bastes itself and it comes off the grill, tender & juicy on the interior and there is so much flavour built up on the crispy exterior. 

When I go to a Jamaican restaurant, I typically order jerk with rice & peas, oxtail gravy, and slaw. It is a rich and utterly delicious combination. But at home, I like to balance the jerk with fresh, bright flavours. Served here with a crisp apple fennel slaw and a spicy dill pickle potato salad. #ChefsKiss

When I make Jerk, I always double the sauce recipe, then use it on everything for the next week! It is obviously delicious on chicken (whole, breasts, legs, or wings). But try brushing it on a burger. Tossing shrimp in the sauce, then grilling or searing. Also amazing on you favourite roasted or grilled veggies.

A jerk 2 bone pork roast cut open with a beautiful crust.

Watch the process videos here and here.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

Cooked on my 36″ Hestan freestanding Grill. with built in rotisserie. Such an awesome feature. Proud Hestan Ambassador. Opinions in this post are my own.

A rotisserie jerk pork chop is platted on a bed of potato salad and is topped with a apple fennel slaw and sliced jalapeños.

Rotisserie Jerk Pork

I love Jerk all year round, but there is something about spices of Jerk that makes me appreciate it even more in the fall. The complex flavours are a well-balanced marriage of warm spices, a touch of heat, sweetness ,and acidity. There is no shortage of ingredients for the dry rub and even more for the sauce, so be prepared to raid your spice drawer and fridge!
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 15 mins
Resting Time 20 mins
Total Time 2 hrs 5 mins
Course Dinner, Entree, Main Course
Cuisine Caribbean, Jamaican
Servings 4 – 6 People

Ingredients
  

  • 1 bone-in pork roast 4-6 bones

Dry rub ingredients:

  • 1 teaspoon dried thyme
  • 1 teaspoon ground allspice
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1 teaspoon freshly ground pepper
  • ½ teaspoon salt
  • 1 teaspoons ground cinnamon
  • 1 teaspoons ground nutmeg
  • 1 teaspoons ground ginger

Jerk sauce Ingredients:

  • 3 sliced scotch bonnet peppers
  • 1 tablespoon dried thyme
  • 1 tablespoon ground allspice
  • 4 garlic cloves chopped
  • 2 small onions chopped
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • ¼ cup olive oil
  • ¼ cup soy sauce
  • Juice of half a lime
  • ½ cup orange juice
  • ½ cup white vinegar

Instructions
 

  • Using the rotisserie burner and one or two bottom burners, preheat the grill to 400°F (low to medium low on the rotisserie burner).
  • Lightly score the fat on the pork roast in an diamond pattern without cutting into the meat.
  • Mix all the dry rub ingredients together, then coat the pork roast liberally on all sides/ends.
  • Thread the pork onto the rotisserie rod and secure tightly with the forks.
  • Carefully place the rotisserie rod onto the grill and turn on the rotisserie.
  • Place a sheet pan or foil tray directly under the roast to catch the drippings and avoid flair ups.
  • Close the lid and cook the roast at 400°F for 40 to 45 minutes until browned and beginning to slightly char (check every 10 minutes and adjust temperature as required.)
  • While the pork cooks, make the jerk sauce. Add all the sauce ingredients into a food processor or blender and blitz until mostly smooth.
  • Once the roast has browned, baste it well with the sauce. Lower the heat to 350°F by turning down or off the bottom burners, allowing the rotisserie burner to continue to crisp up the pork.
  • Close the lid and cook for 25 to 30 minutes, basting with more jerk sauce every 10 minutes.
  • When the internal temperature reaches 135°F, turn off all the heat, leave the lid open and let the roast continue to rotate for 10 minutes.
  • Transfer the roast to a carving board, remove the rotisserie rod and forks and allow to rest 10 minutes before carving.
  • Slice and serve individual bones as portions.
  • Serve with remaining sauce for spooning over the pork.
  • Pairs beautifully with apple fennel slaw and spicy dill pickle potato salad.

Video

Notes

Cook’s Note: I always double the sauce recipe when making jerk and use it on everything for the next week! Obviously delicious on chicken (whole, breasts, legs, or wings). Try brushing it on a burger. Tossing shrimp in the sauce and grilling or searing. Also amazing on you favourite roasted or grilled veggies.
Keyword Jamaican Jerk Chicken, Jerk chicken, Jerk pork, Jerk pork recipe, Jerk recipe, Jerk spices, Pork rotisserie
Tried this recipe?Let us know how it was!

Pork Chops & Apple Slaw (with Creamy Polenta)

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An oval platter with three pork chops topped with apple slaw on a creamy bed of polenta.

Pork Chops & Apple Slaw (with Creamy Polenta)

True story… I grew up eating “Pork Chops & Apple Sauce.” It was one of the meals my dad would cook when mom wasn’t home. Thin boneless pork chops, pan fried until they were cooked right through! Unfortunately, this process left them quite dry and out of necessity created the classic paring of pork chops & apple sauce, that when combined added some much-needed moisture back into the pork.

Fast forward to the present and we now know that you do not have to over cook pork before eating it. So, for this Father’s Day, I reimagined the classic pairing of pork and apples. Starting with thick juicy, pink in the center chops, served over creamy polenta, with baby kale and a slightly spicy apple fennel slaw. This is legitimately one of the best meals I have ever eaten. The variety of texture, the brightness of flavours and the tenderness of the chops are mouth-wateringly good together! I am salivating just think about it!

Recipe created using the Hestan NanoBond 12.5-inch skillet and NanoBond 4-Quart saucepan NanoBond is perfect for the grill because it is heat tolerant to 1050°F and cleans up like new every time.

#HINT – Makes a perfect Father’s Day Gift!

Watch the process video.

An oval platter with three pork chops topped with apple slaw on a creamy bed of polenta.

Pork Chops & Apple Slaw (with Creamy Polenta)

For this Father’s Day, I reimagined the classic pairing of pork and apples. Starting with thick juicy, pink in the center chops, served over creamy polenta, with baby kale and a slightly spicy apple fennel slaw. This is legitimately one of the best meals I have ever eaten. The variety of texture, the brightness of flavours and the tenderness of the chops are mouth-wateringly good together! I am salivating just think about it!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Resting time 20 mins
Total Time 35 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 3 People

Ingredients
  

  • 3 thick cut frenched bone, pork chops (approximately 9 ounces each chop)
  • Salt and freshly ground pepper
  • 3 tablespoons unsalted butter
  • 9 sprigs of fresh thyme
  • For serving
  • 3 to 4 cups creamy polenta
  • 3 cups apple slaw
  • 1 ½ packed cups baby kale washed and dried
  • 3 tablespoons apple slaw liquid
  • Fresh dill leaves

Instructions
 

  • Season the pork chops liberally with salt and freshly ground pepper and let sit at room temperature for 15 to 20 minutes before cooking.
  • Preheat half the grill on high heat and the other half on low heat.
  • In a bowl combine the kale with two tablespoons of the apple slaw liquid. Set aside until ready to serve.
  • Place a Hestan Culinary 12.5" NanoBond Skillet over the low heat, then add the butter and thyme. Let the butter absorb the thyme flavour while you grill the chops (ensure the heat is low so the butter does not burn).
  • Place the chops over the high heat and grill for about 4 minutes total. Turn the chops 90° at 1 minute, flip at 2 minutes, turn again at 3 minutes, then add to the skillet with butter & thyme at 4 minutes.
  • Using a BBQ glove or oven mitt, move the hot pan over the high heat. When the butter begins to sizzle, spoon the butter and thyme over the pork chops to bath them in the hot butter. Continue to bath the chops for 3-5 minutes until the chops reach an internal temperature of 140°F-145°F (when cut into, the meat should be blushing pink in colour, not white).
  • Remove to a plate and let rest while you prepare a platter (or individual plates).
  • Spoon the warm polenta onto platter. Add the pork chops on top of the polenta. Divide the kale equally between the chops (leaving any excess liquid in the bowl. Add a pile of the apple-fennel slaw, onto the corner of the chop and spilling onto the kale. Garnish with a few dill leaves and serve.
  • The ideal bite combines a little of each of the ingredients.

Video

Keyword Apple slaw, creamy polenta, easy pork chop recipe, Father’s Day meal, pork chop recipe, pork chops and apples
Tried this recipe?Let us know how it was!

Hope you enjoy my Pork Chops & Apple Slaw (with Creamy Polenta) recipe!

We would love to here from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Recipe created using the Hestan NanoBond 12.5-inch skillet and NanoBond 4-Quart saucepan and grilled on my 36″ Hestan freestanding Grill.

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Pork Chops in a Marsala Mushroom Sauce

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A skillet with three bone-in pork chops nestled in a luscious mushroom sauce.

Pork Chops in a Marsala Mushroom Sauce.

This easy and delicious meal is perfect for date night, an elegant dinner party or even a weeknight meal.

Local bone-in chops are seasoned with salt and pepper, then seared. Removed the chops and added butter to the pan. Tossed in cremini mushrooms, fresh thyme leaves, and cooked the mushrooms for 4-5 minutes. Sprinkled on a tablespoon of flour and cooked for a minute or two. Added about a cup of Marsala, then cooked it down for a minute. Added a cup & a half of stock, brought it to a boil then simmered it for 6-7 minutes. Returned the chops to the sauce and put the skillet in the oven for 15 minutes, flipping the chops once. Removed the chops to a plate and reduced down the sauce until it reached the desired consistency.

A close up of a pork chop in a pan filled with a creamy mushroom sauce.

Serve the chops bathed in the delicious sauce, with mashed potatoes or rice, your favourite veggies and nice bottle of wine. We choose a Californian Chardonnay, but this dish also pairs nicely with a Pinot Noir or an Argentinian Malbec.

A close up of a pork chop in a pan filled with a creamy mushroom sauce.
Pork Chops in a Marsala Mushroom Sauce – close up 2

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

Cooked on/in the Hestan Dual Fuel Range using a Hestan Culinary NanoBond 12.5” Skillet

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

A skillet with three bone-in pork chops nestled in a luscious mushroom sauce.

Pork Chops in a Marsala Mushroom Sauce

This easy and delicious meal is perfect for date night, an elegant dinner party or even a weeknight meal.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Dinner, Main Course
Cuisine Italian
Servings 3 People

Ingredients
  

  • 3 bone-in pork chops
  • 2 tablespoons Olive oil
  • Salt and pepper
  • 227 grams 8 ounces cremini mushrooms, sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1 cup Marsala wine
  • 1 ½ cups vegetable or mushroom stock
  • 3 sprigs thyme leaves only

Instructions
 

  • Preheat the oven to 375F

Sear Chops

  • Heat oil in a large 12.5” ovenproof sauté pan over medium high heat.
  • Season chops with salt and pepper, then sear in the pan for 2-3 minutes per sides. Remove the chops and set aside.
  • Melt the butter in the pan. Add the mushrooms and thyme, then sauté for 4-5 minutes.

Marsala Sauce

  • Sprinkle the flour over the pan and stir until it is mixed well into the mushroom and butter.
  • Add the Marsala wine and cook for 1 minute stirring frequently.
  • Add the of stock, bringing it to a boil then simmer for 6-7 minutes.
  • Return the chops to the sauce and put the skillet in the oven for 15 minutes, flipping the chops once.
  • Remove the chops to a plate and reduce down the sauce (on the stovetop) until it reaches the desired consistency.
  • Serve the chops bathed in the delicious sauce.

Video

Keyword affortable meal, Date night meal, easy pork chop recipe, elegant dining, Marsala sauce, Marsala Wine, Mushroom sauce, one skillet recipe, pork chops
Tried this recipe?Let us know how it was!

Loaded Hummus with Air Fryer Harissa Sausage Balls

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A platter of Loaded Hummus with Air Fryer Harissa Sausage Balls with a selection of fresh and pickled vegetables and herbs.

Loaded Hummus with Air Fryer Harissa Sausage Balls.

I’ve seen several loaded hummus posts, so I decided it was time to put my own spin on it!

Homemade hummus base. Topped with red onions, tomatoes, pickled mushrooms, kalamata olives, pickled jalapeños, fresh parsley, crispy chickpeas (cooked in the air fryer) and Harissa spiced sausage balls.
I used a hot fennel plus hot Italian sausages, mixed with pepper, harissa, parsley , cilantro, panko and eggs for these easy, flavour packed sausage balls.

Served with pita or flatbread to dip or make a mouth-watering wrap!

Seriously, this was a perfectly balanced platter. Ideal for a party appetizer or a grazing board for the family!

A close up of sausage balls on a loaded hummus platter.
A platter of Loaded Hummus with Air Fryer Harissa Sausage Balls with a selection of fresh and pickled vegetables and herbs.

Loaded Hummus with Air Fryer Harissa Sausage Balls

I’ve seen several loaded hummus posts, so I decided it was time to put my own spin on it. Homemade hummus base. Topped with red onions, tomatoes, pickled mushrooms, kalamata olives, pickled jalapeños, fresh parsley, crispy chickpeas (cooked in the air fryer) and Harissa spiced sausage balls. I used a hot fennel plus hot Italian sausages, mixed with pepper, harissa, parsley , cilantro, panko and eggs for these easy, flavour packed sausage balls.
Served with pita or flatbread to dip or make a mouth-watering wrap! Seriously, this was a perfectly balanced platter. Ideal for a party appetizer or a grazing board for the family!
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Appetizer, Dinner, Game Day Snack, Main Course
Cuisine Middle Eastern
Servings 6 -8 People

Equipment

  • 1 Air Fryer

Ingredients
  

Sausage balls

  • 450 g 1 lb hot fennel sausages (casing removed)
  • 450 g 1 lb hot Italian sausages (casing removed)
  • 1 teaspoon black pepper
  • 1 teaspoon harissa spice
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • ⅛ cup fresh parsley chopped
  • ⅛ cup fresh cilantro chopped
  • Olive oil – to lightly spray or brush on meatballs 4 teaspoons liquid – optional

Hummus

  • 2 cups canned chickpeas liquid reserved
  • ½ cup tahini
  • ¼ cup extra-virgin olive oil plus extra for drizzling (optional)
  • 3 cloves roasted garlic optional
  • Salt and freshly ground black pepper to taste
  • Juice of 1 lemon plus more as needed

Chickpeas

  • 1 cup canned chickpeas rinsed and dried
  • 1 teaspoon olive oil
  • ¼ teaspoon of salt or to taste

Instructions
 

Hummus

  • Put everything in a food processor (I use a Vitamix) and begin to process; add the chickpea liquid as needed to allow the machine to produce a smooth puree.
  • Taste and adjust the seasoning (add more lemon juice if desired)

Chickpeas

  • Toss with olive oil to coat and a sprinkle of salt.
  • Cook in the air fryer at 400 for 12 mins, shake two to three times.
  • Remove to a plate and set aside until ready to use.

Sausage Balls

  • In a large bowl, mix sausage, pepper, eggs, breadcrumbs, parsley, and basil.
  • Form 3 cm (1 ¼ inch) sausage balls (approximately 28.5 g/1 oz) and place on a baking sheet. Lightly spray or brush a little olive oil on each meatball, then reshape with your hands to ensure the oil coats the entire ball. (The olive oil is optional but helps create a crispier golden exterior)
  • Preheat air fryer to oven to 400°F.
  • Bake in batches for 8 minutes at 400°F, shaking the meatballs halfway through.

Assemble & Serve

  • First layer the hummus on a platter. Stack the meatballs in the middle of the hummus, then add an assortment of your favourite fresh and pickled vegetables, herbs and crispy chickpeas around the platter.
  • Served with pita or flatbread to dip or make a mouth-watering wrap.

Video

Notes

  • Sausage balls can also be baked in an oven at 400°F (on the parchment lined baking sheet – middle rack) for 10-12 minutes, shaking the pan 2-3 times for even cooking.
  • Serves 6-8 people as an appetizer, or 4 for a meal.
Keyword air fryer chickpeas, air fryer recipe, air fryer sausage balls, crispy chickpeas, Harissa, Loaded hummus, sausage balls
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

We’ve also linked our a few other favourite air fryer recipes –

  • Air Fryer Chicken with Buttermilk Waffles. Preparing this classic brunch combination in your own kitchen is easier than you may think. All it takes is a little planning, an air fryer, and a waffle maker, to turn your table into the hottest brunch spot in your neighbourhood. Serve with honey, hot sauce and a side of slaw for the ultimate brunch plate!
  • Air Fryer Sausage Meatballs. Using the combination of Grimm’s Spicy Italian & Bratwurst Sausages and served with orange-jalapeño-cranberry sauce and baguette rounds!

Have a delicious day! James (aka Zimmy) & Elaine

Easy Bolognese with a Spicy Twist

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A top down image of a pan filled with pappardelle noodles and a bolognese sauce.

Easy Bolognese with a Spicy Twist.

This Bolognese inspired sauce is the perfect way to spice things up with your special someone. The hot Italian sausages and crushed chilies build on the flavours of the classic Bolognese and bring joy to your tastebuds. For a meal requiring little preparation, you will be amazed how much flavour is developed in a relatively short time!

Sauté onions, garlic, carrots and celery in a pan.
Add sausage meat into the pan.
Cook, stirring frequently and breaking up the sausage into small pieces until meat is browned.
Add the tomatoes, parsley, and basil into the pan
Add the cooked pappardelle into the Bolognese pan
A copper pan filled with a bolognese pasta with a rose beside the pan.
A top down image of a pan filled with pappardelle noodles and a bolognese sauce.

Easy Bolognese with a Spicy Twist

This Bolognese inspired sauce is the perfect way to spice things up with your special someone. The hot Italian sausages and crushed chilies build on the flavours of the classic Bolognese and bring joy to your tastebuds. For a meal requiring little preparation, you will be amazed how much flavour is developed in a relatively short time!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinner, Main Course
Cuisine Italian
Servings 2 -3 People

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium onion diced
  • 1 garlic clove peeled coarsely chopped
  • 1 small celery stalk coarsely chopped
  • 1 small carrot coarsely chopped
  • 2 hot Italian sausages casing removed (about 9 ounces total)
  • 1 tablespoon crushed hot chili peppers in oil
  • 1 tablespoon tomato paste
  • 1/2 cup red wine
  • 1 14- ounce can crushed tomatoes
  • 2 tablespoons flat-leaf Italian parsley chopped
  • 2 tablespoons fresh basil leaves chopped (plus more for garnish)
  • Salt and freshly ground black pepper
  • 9 ounces of dry pappardelle noodles
  • 1/3 cup freshly grated Parmesan

Instructions
 

  • In a 3.5-quart sauté pan warm the olive oil over medium heat. Add the onions and garlic and sauté until the onions are soft, 6-8 minutes. Add the celery and carrot and sauté for 5 minutes more.
  • Raise heat to medium-high and add the sausage meat. Cook, stirring frequently and breaking up the sausage into small pieces until meat is browned, about 8-10 minutes.
  • Add in the crushed hot chili peppers and tomato paste, stir to combine, then cook for 1 minute. Add the red wine and scrape off any burnt bits from the bottom of the pan, cook until most of the wine has evaporated, 3-4 minutes.
  • Add the tomatoes, parsley, and basil, then cook over medium-low heat until the sauce thickens, 25-30 minutes. Taste and season with salt and pepper if required.
  • While the sauce reduces, cook the pappardelle, per the package directions.
  • Add the cooked pappardelle into the Bolognese pan, top with the parmesan and mix to combine.
  • Garnish with chopped basil and more parmesan.
Keyword affortable meal, Bolognese, Date night meal, easy pasta recipe, Pasta, Valentine’s Day meal
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Two shiny copper pots on a range.
Ingredients and copper pots on the stove ready to go.

This recipe was made (and served) in my Hestan 3.5-Quart CopperBond Induction Sauteuse and my 6-Quart CopperBond Induction Stock Pot and was cooked on my Hestan Dual Fuel Range.

Wood-Fired Baked Ham with Brown Sugar Glaze

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An image of a baked ham in a cast iron skillet with a pineapple on top. There is also winter salad, more baked pineapples a carving knife set and holiday decorations on the table.

Wood-Fired Baked Ham with Brown Sugar Glaze

A wood-oven baked ham is a wonderful way to make a simple holiday meal extra special! The ham is moist, tender, delicious on the inside, while the outside is sweet, sticky, and slightly charred from the brown sugar glaze. 

I brushed the ham with orange juice, Dijon mustard and rosemary, then baked it for 15 minutes uncovered.

A pineapple, a ham, plus other ingredients to make a baked ham.
An image of a ham in a round cast iron pan with a bowl sauce and a whisk.
An image of a ham in a round cast iron pan with sauce on it and in a bowl beside the pan.
A ham is placed inside the Ooni wood oven.

Added a little water into the skillet and covered it tightly with foil.

Once the ham cooked for about 60 minutes, it was brushed with glaze and returned to the oven until the glaze was caramelized. Then removed from the oven, covered with foil and set aside while I grilled the pineapple slices.

An Ooni oven on a table beside a festive planter with trees in the background.
An image of brushing the ham with glaze, outside of the oven.
A beautiful glazed and baked ham inside of a flaming outdoor oven.
Pineapple slices on a cast iron pan in the pizza oven with glowing coals.

If you make this recipe, I strongly suggest that you make a slightly bigger ham than you will eat at the one sitting, to ensure leftovers for sandwiches! A crusty bun, mustard, wood-oven ham, Brie, grilled pineapple, topped with arugula, is my favourite!

Disclosure: I have participated in a paid partnership with Ooni. Proud Onni Ambassador. Opinions in this post are my own.

Ooni Karu 16 sitting on an Ooni table on a beautiful day.
A pineapple, a ham, plus other ingredients to make a baked ham.
Pineapple slices on a cast iron pan in the pizza oven with glowing coals.

For this recipe, I used the Ooni Dual Sided Grizzler Plate, the Ooni Cast Iron Skillet (9”) and my Ooni Karu 16 Multi-Fuel Pizza Oven.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

An image of a baked ham in a cast iron skillet with a pineapple on top. There is also winter salad, more baked pineapples a carving knife set and holiday sprigs on the table.

Wood-Fired Baked Ham with Brown Sugar Glaze

A wood-fired baked ham is a wonderful way to make a simple holiday meal extra special! The ham is moist, tender, and delicious on the inside, while the outside is sweet, sticky, and slightly charred from the brown sugar glaze. Make a slightly bigger ham than you will eat at the one sitting, to ensure leftovers for sandwiches!
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Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 8 -10 People

Ingredients
  

  • 1 buffet ham Milieu de Cuisse Fumee – mid-thigh smoked – approximately 5 pounds
  • 2 tablespoons orange juice
  • 1 tablespoons Dijon mustard
  • 2 teaspoon fresh rosemary finely chopped

Brown Sugar Glaze

  • ½ cup orange juice
  • ½ cup brown sugar
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon ground ginger
  • 2 teaspoons cornstarch

Pineapple Slices for Serving

  • 1 whole ripe pineapple rind removed, sliced into 8-10 slices, core removed

Instructions
 

  • Preheat the Ooni Karu 16 oven to 350°F.
  • Place the ham, flat side down in the Ooni Cast Iron Skillet Pan (9”).
  • Combine orange juice, Dijon mustard and rosemary. Brush over ham.
  • Bake the ham for 10-15 minutes uncovered, rotating 3-4 times until exterior of ham is beginning to char.
  • Pour 2 table spoons of water into the skillet and cover tightly with foil.
  • Roast at 325°F for 60 minutes, turning ¼ turn every 10 minutes.
  • Meanwhile, create a slurry with half the orange juice and cornstarch (mixing in a small bowl before adding it to the glaze to avoid the corn starch lumping in the glaze) combine glaze ingredients and bring to a boil. Turn heat down and simmer 2-3 minutes. Set aside to cool.
  • After 60 minutes remove the ham from the oven and add fuel to increase the heat to 425°F.
  • Brush the ham with the glaze and return to the oven until the glaze is caramelized (tips – turn the ham often to avoid the sugar burning – keep the fuel hatch open if the flames are rolling to much towards the ham).
  • Cook until the ham has reached an internal temperature of 140°F (about 15 minutes).
  • When the ham is cooked, remove it from the oven, cover with foil and set aside while you grill the pineapple slices.
  • Place the Ooni Duel-Sided Grizzler Plate in the oven and increase the heat to 450°F. Preheat the pan for 5 minutes.
  • Brush the pineapple slices on both sides with the liquid in the bottom of the ham pan.
  • Place the slices directly on the hot Grizzler pan and cook for 4-5 minutes per side.
  • Serve the hot pineapple slices with the ham so that every guest gets a juicy slice. Enjoy!

Notes

A smoked ham has been cooked. Be sure to check the package to ensure it says it is “fully cooked”. A fully cooked ham just needs to be heated through… cook to 140°F. Substitute any quality smoked ham as available.
Use a fruit wood (like apple or cherry) to add a little extra flavour to the ham & pineapple.
Keyword Baked Ham, easy recipe, ooni oven recipes, Ooni recipes, ooni recipes not pizza, simple holiday meal, smoked ham, wood-fired recipe, wood-oven recipe
Tried this recipe?Let us know how it was!

More glazed ham recipes to love

Sweet & Sour Pork, with Pineapple Stir-Fry

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A top down image of a wok with a brightly coloured stir fry beside a cutting board with four beautifully charred pork chops.

Sweet & Sour Pork, with Pineapple Stir-Fry

A ripe pineapple, sitting quietly, minding its own business, just hanging out on our counter, was the inspiration for this meal. As pork and pineapple are a delicious combination, I now had the direction and was ready to get going on bringing this tasty meal to the table. The sweet and sour sauce were thrown together with ingredients found in the cupboard or fridge. Things like the rice wine and mirin that were so important for some other recipe but have sat there unused ever since.

So, all I needed to pick up were the pork chops, noodles, and a couple of vegetables to round out what was on hand. The butcher sliced thick chops, which would take a nice char on the exterior, but stay moist juicy and slightly pink internally.

We ate the chops with a side of stir-fry. The leftover chops were sliced up and added to the leftover stir-fry for a lovely meal for a lucky family.

If you do not have the exact ingredients, don’t sweat it! Find something similar and try it. Taste as you go and adjust as needed. Before you know it, you will have made an incredibly delicious meal!

A tray of chopped vegetables sit on the side table on the grill.
Four pork chops on a flaming hot grill
For beautifully cooked pork chops garnished with sesame seeds.
A top down image of a pineapple stir fry.
A top down image of a wok with a brightly coloured stir fry beside a cutting board with four beautifully charred pork chops.

Sweet & Sour Pork, with Pineapple Stir-Fry

A ripe pineapple, sitting quietly, minding its own business, just hanging out on our counter, was the inspiration for this meal. As pork and pineapple are a delicious combination, I now had the direction and was ready to get going on bringing this tasty meal to the table. The sweet and sour sauce would get thrown together with ingredients found in the cupboard or fridge. Things like the rice wine and mirin that were so important for some other recipe but have sat there unused ever since.
So, all I needed to pick up were the pork chops, noodles, and a couple of vegetables to round out what was on hand. The butcher sliced thick chops, which would take a nice char on the exterior, but stay moist juicy and slightly pink internally.
We ate the chops with a side of stir-fry and the leftover chops were sliced up and added to the leftover stir-fry for a lovely meal for a lucky family.
If you do not have the exact ingredients, don’t sweat it! Find something similar and try it. Taste as you go and adjust as needed. Before you know it, you will have made an incredibly delicious meal!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 30 mins
Course Dinner, Main Course
Cuisine Asian Fusion
Servings 4 – 6 people

Ingredients
  

  • 4 thick cut pork chops bone-in
  • Salt & freshly ground pepper
  • 2 tablespoons canola or vegetable oil
  • 1 small pineapple very ripe, skin and core remove and cut into bite size pieces
  • 1 red pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 1 green pepper thinly sliced
  • 6 oz button mushrooms whole
  • 1 small red onion thinly sliced
  • 6 oz stringless snap peas
  • 1 package precooked Asian noodles 454 g/16 oz, rinsed

Sweet and Sour Sauce:

  • ¼ cup ketchup
  • ¼ cup sriracha
  • ¼ cup vinegar
  • ¼ cup mirin
  • ½ cup water
  • 1 tablespoon soy sauce
  • ¼ cup sugar
  • 1 tablespoon maple syrup
  • 2 tablespoons marmalade any flavour
  • 2 teaspoons minced ginger
  • 3 garlic cloves minced
  • ¼ cup pineapple juice
  • 2 tablespoons cornstarch mixed with 1 ½ tablespoons water

For garnish:

  • Strips of green onion
  • Toasted sesame seeds

Instructions
 

  • Season pork liberally with salt & freshly ground pepper. Set aside a room temperature.
  • Preheat grill on medium-high.

Make the sweet and sour sauce:

  • In a medium saucepan, combine all ingredients except the cornstarch mixture, stir to combine and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. 15-20 minutes.
  • Preheat wok over medium-high heat, then add the oil and heat for 1 minute. Add the onions and peppers, cook for 2-3 minutes, stirring frequently. Add the mushrooms and pineapple and cook for 2-3 minutes, stirring frequently. Move the wok to low heat.
  • Place the pork chops on the very hot grill and sear for 6-8 minutes. Turn 90° at 1.5-2 minutes, flip at 3-4 minutes, turn 90° at 4.5-6 minutes. Lower the heat to medium low and add a spoonful of sweet & sour sauce to the pork and brush to cover, flip and do the same on the other side. Finish cooking pork over medium low heat until an internal temperature of 140°F is reached (about 12-14 minutes total cooking time). Rest for 5 minutes before serving.
  • While the porkchops finish cooking, toss the vegetables, then add the snap peas and noodles, stir to combine. Add the sweet & sour sauce and mix well. Cook over low heat until the porkchops have rested and the noodles are heated through, 8-10 minutes, stirring occasionally.
  • Serve 4 individuals with healthy appetites, a pork chop, and a portion of stir-fried noodles.
  • Or to feed a group of 6, cut the pork off the bone, thinly slice, and toss together with the noodles & vegetables.
  • Garnish the stir-fry & pork with strips of green onion and toasted sesame seeds.

Video

Keyword pineapple, pork chops, stir fry, Sweet and Sour
Tried this recipe?Let us know how it was!

Hope you enjoy my Sweet & Sour Pork, with Pineapple Stir-Fry recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

This stir fry was made and served in my Hestan NanoBond 14″ Wok and I used my Hestan NanoBond Butter Warmer to make the sweet and sour sauce. Everything was cooked on my 36″ Hestan freestanding Grill in Pacific Blue.

Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

Grimm’s Original Bavarian Smokie Tacos

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A top down image of a very colourful tray of Bavarian Smokie tacos. Along with the four made up tacos there is a bowl of shredded cheese, a bowl of corn & black bean salsa, a bowl of guacamole, tortillas, sliced grilled sausages, limes, chopped tomatoes and shredded lettuce.

Grimm’s Original Bavarian Smokie Tacos

What’s better than grilled Grimm’s Original Bavarian Smokies? How about tacos made with Grimm’s Original Bavarian Smokies, wrapped inside Grimm’s Wheat & Corn Tortillas, then smothered in spicy guacamole and layered with a fresh corn & black bean salsa!

I love tacos, and these have easily become one of my all-time favourites, thanks to the flavour-packed sausages! Hope you get the chance to try them!

Ingredients laid out to make Grimm’s Original Bavarian Smokie Tacos
Flaming Sausages on the grill
Sliced sausages on the grill
Sliced sausages and tortillas on the grill

Disclosure: I have participated in a paid partnership with Grimm’s Fine Foods. Opinions in this post are always my own.

A top down image of a very colourful tray of Bavarian Smokie tacos. Along with the four made up tacos there is a bowl of shredded cheese, a bowl of corn & black bean salsa, a bowl of guacamole, tortillas, sliced grilled sausages, limes, chopped tomatoes and shredded lettuce.

Grimm’s Original Bavarian Smokie Tacos

What’s better than grilled Grimm’s Original Bavarian Smokies? How about tacos made with Grimm’s Original Bavarian Smokies, wrapped inside Grimm’s Wheat & Corn Tortillas, then smothered in spicy guacamole and layered with a fresh corn & black bean salsa!
I love tacos, and these have easily become one of my all-time favourites, thanks to the flavour-packed sausages! Hope you get the chance to try them!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Entree, Game Day Snack, Main Course
Cuisine Mexican
Servings 4 -6 People

Ingredients
  

Suggested toppings

  • 10-12 cherry tomatoes quartered
  • ¼ iceberg lettuce shredded
  • ¼ purple cabbage shredded
  • Handful of cilantro chopped or picked leaves
  • Sour cream
  • Thinly sliced jalapeños
  • Hot sauce
  • Tortilla chips for eating with the guacamole & salsa

Instructions
 

  • Preheat grill to medium-high heat.
  • Grill the smokies over direct heat for 10-12 minutes, until nicely charred. Remove to cutting board until cooled enough to handle.
  • Turn the heat under the griddle (or large high-heat resistant skillet) onto medium. As the griddle/skillet begins to warm, add the olive oil and warm for 1-2 minutes. Next add the onions and the pinch of salt, stir to combine, cook slowly (adjusting heat as required) until the onions are soft, golden, and slightly browned in spots, about 8-10 minutes.
  • While the onions cook, slice the cooled smokies into thin slices on the diagonal. When the onions are just about done, add the sliced smokies in with the onions, then add the chilli powder, the lime zest & juice, stir to combine. Raise the heat to medium-high and cook, stirring occasionally until the lime juice has evaporated and the smokies look moist, but crispy for 5-8 minutes.
  • Serve hot smokies immediately with warm tortillas, the corn & black bean salsa, guacamole, and all the toppings. Have fun building your own tacos with any or all, of the delicious ingredients.

Notes

Servings: 12 tacos, 4-6 people
Keyword Bavarian Smokies, grilled, sausages, tacos
Tried this recipe?Let us know how it was!

Hope you enjoy these Grimm’s Original Bavarian Smokie Tacos! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

5-Ingredient Bacon Wrapped Pork Tenderloin

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Two juicy bacon wrapped pork tenderloins on a cutting board. One of the tenderloins is cut in pieces.

5-Ingredient Bacon Wrapped Pork Tenderloin

5 ingredients (plus salt & pepper) and 15 minutes of prep for these delicious Bacon Wrapped Pork Tenderloins!

The combination of brown sugar, mustard, sriracha and smoky bacon makes this sweet, spicy & savory dinner a real winner with the family!

Disclosure: I have participated in a paid partnership with Halenda’s.  Opinions in this post are my own.

5-Ingredient laid out for a pork recipe with perogies.

How to wrap a pork tenderloin with bacon

When wrapping the bacon around the pork, be sure the bacon does not overlap itself too much under the tenderloin or it will not crisp up. ½” – 1” is ideal, so use a knife to cut off any excess. (chop excess pieces and add to fried pierogi).

Optional – use toothpicks to hold bacon tightly around tenderloin.

One pork tenderloin is wrapped neatly with bacon, and the other one is about to get wrapped in bacon.
One bacon wrapped pork tenderloin and one half wrapped.
Two bacon wrapped pork tenderloins.

Served with reserved mustard sauce on the side, pierogi, and a goat cheese-beet salad.

5 ingredient pork recipe. (One is sliced showing the juicy interior) A dish of pierogis and salad are also part of the meal.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

Two bacon wrapped pork tenderloins on a cutting board. One of the tenderloins is cut in pieces.

5-Ingredient Bacon Wrapped Pork Tenderloin

5 ingredients (plus salt & pepper), 15 minutes of prep for these delicious Bacon Wrapped Pork Tenderloins! The combination of brown sugar, mustard, sriracha and smoky bacon makes this sweet, spicy & savory dinner a real winner with the family!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Resting time (5-10 mins) 5 mins
Total Time 50 mins
Course Dinner, Entree, Main Course
Cuisine International
Servings 4 -6 People

Ingredients
  

  • 18 slices double smoked bacon
  • 2 pork tenderloins about 1 pound
  • 4 tablespoons yellow mustard
  • 2 tablespoons sriracha or spicy BBQ sauce
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions
 

  • Preheat oven to 400°F and set an oven rack to the middle of the oven.
  • Line a rimmed baking sheet with aluminum foil and spray or wipe on a light coating of oil.
  • Pat the pork dry with paper towels.
  • In a small bowl, combining mustard, brown sugar, sriracha, salt & pepper. Then stir until the sugar is dissolved.
  • Coat each tenderloin with 1 ½ tablespoons of the sauce, then cover the remaining sauce in the bowl and set aside to serve with pork.
  • Lay the bacon out on the sheet pan, slightly overlapping each slice. Place the tenderloin on the bacon and roll tightly, tucking the ends under the tenderloin. Repeat process with second tenderloin.
  • Bake for 20 minutes (internal temperature should be 130-135°F). Remove from oven and baste with pan juices.
  • Return pork to oven and bake an additional 8 – 12 minutes or until done (145-150°F).
  • Tent with foil and allow to rest for at least 5 minutes before slicing.
  • Serve with reserved mustard sauce on the side, pierogi, and a green salad.

Notes

  • Do not forget to serve with the reserved sauce.
  • To avoid contaminating the whole bowl of sauce when you baste the raw meat, remove the 3 tablespoons into another dish for coating pork.
  • When wrapping the bacon around the pork, be sure the bacon does not overlap itself too much under the tenderloin or it will not crisp up. ½” – 1” is ideal, so use a knife to cut off any excess. (chop excess pieces and add to fried pierogi).
  • Optional – use toothpicks to hold bacon tightly around tenderloin.
Keyword bacon wrapped pork, easy pork recipe, five ingredient recipe, pork tenderloin bacon wrapped, pork tenderloin with bacon, port tenderloin recipes
Tried this recipe?Let us know how it was!

In addition to this 5-Ingredient recipe, you can find more other recipes which I created for Halenda’s here.