To get the best results for this recipe ask your butcher to butterfly the pork loin for you.  If you are unable to have your butcher butterfly the pork chops, just turn the roast fat side down.  Make a single lengthwise cut down the center of the loin, cutting to within 1/2 inch of the other side.  Spread open the roast and place the knife in the “V” and make another cut to the right of the “V” to within 1/2 inch of the end.  Repeat this step on the other side of the roast.  Then spread open the sections and cover with plastic wrap and pound the flat side of the meat with a meat mallet until it is 3/4 to 1 inch thick. 
You will need the following ingredients:

1 4 1/2 to 5 lb boneless pork loin roast

1 cup roasted onion jam

3/4 cup dried cranberries
1 teaspoon of garlic

1 teaspoon of black pepper
3/4 cup of apple juice

Chicken broth

3 tablespoons of all purpose flour

Instructions:

1.  Preheat the oven to 325

2.  Season meat with salt and pepper; spread with 2/3 cup of onion jam.  Sprinkle cranberries onto jam.  Starting at a long side, roll meat up.  Tie snugly every 3 inches with cotton string.  Place rolled roast on a rack in a shallow roast pan. Sprinkle with garlic salt and black pepper.  Roast uncovered for 1 1/4 to 1 1/2 hours or until thermometer registers 155 degrees.  Spread with remaing jam during the last 15 minutes of roasting.

• 1/2 cup oil
• 1/3 cup soy sauce
• 1/4 cup red wine vinegar
• 2 tablespoons worcestershire sauce
• 1 1/2 teaspoon black pepper
• 1 teaspoon dry mustard
• 2 teaspoons dried parsley
• 2 cloves garlic

Combine all ingredients in a bowl and stir well. Use with chicken, beef or pork. Marinade three hours, turning meat several times to ensure all sides have been coated.

• 4 pork chops, 1-inch thick, with pocket cut for stuffing(about 1 1/2 lb)
• 1 cup day-old bread crumbs
• 1 tbsp. instant minced onion
• 1 tbsp. melted butter1 tsp dried parsley flakes
• 1/4 tsp. salt
• dash pepper
• dash poultry seasoning
• Hot water
• 4 slices tart apple. cut 1/2-inch thick
• Honey
• Nutmeg

Brown chops in skillet. Place in a 10-inch ceramic pan. Cook uncovered in microwave for 3 minutes. Combine bread crumbs, onion, melted butter and seasonings. Gradually add hot water until stuffing is just moistened Divide into four portions and fill pockets in pork chops. Return to ceramic pan; place an apple slice on top of each chop. Brush generously with honey; sprinkle with nutmeg. Microwave for 7 minutes on high. Brush again with honey and brown apples under broiler element in regular oven, if desired. Yield: 4 servings.

• 1 pound bulk Italian sausage
• 1/4 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1 16 oz can tomatoes, cut up
• 1 6 ounce can tomato paste
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano, crushed
• 10 ounces lasagna noodles
• 2 beaten eggs
• 2 cups ricotta or cream style cottage cheese (16 ounces)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons snipped parsley
• 16 ounces mozzarella cheese, thinly sliced

In a large skillet cook sausage, onion, celery, and carrot till meat is lightly browned. Drain off excess fat. Stir in tomatoes, tomato paste, sugar oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Simmer, uncovered, for 20 minutes, stirring occasionally.

Meanwhile, cook lasagna noodles according to package direction; drain well. Combine eggs, ricotta, Parmesan cheese, parsley and 1/4 teaspoon pepper.

Arrange half the lasagna noodles in a greased 13x9x2 inch baking dish. Spread with half the cheese filling; add half the mozzarella cheese and half the meat sauce. Repeat layers. Bake, uncover, at 375 degrees till bubbly, about 40 minutes. Let stand 10 to 15 minutes. Serve with garlic toast and salad.

• 6 pork chops
• 2 cans cream of mushroom or chicken soup
• 6 large potatoes (peeled and cut into bite size chunks) or 2 large cans of new potatoes (drained)

Combine all ingredients in crock pot. Do not add liquid to soup. Turn on low setting. Will be done in approximately 7 – 8 hours. Carefully dip out pork chops ( will fall off the bone). Stir potatoes and soup. Then dip out potatoes with a little of the soup (this makes the gravy). Add a vegetable and your meal is complete.

• ½ pound bulk pork sausage

• 1 small onion, sliced (½ cup)

• 1 clove garlic, minced

• 1½ cups cubed fully cooked ham

• 2 tablespoons snipped parsley

• 1 bay leaf

• 2 15-ounce cans navy beans

• ¼ cup dry white wine

• Dash ground cloves

In skillet cook sausage, onion, and garlic till meat is lightly browned and onion is tender; drain off fat. Add ham, parsley, and bay leaf; mix well. Stir in undrained beans, wine, and cloves. Turn into a 1 ½-quart casserole. Bake, covered, at 325° for 45 minutes. Uncover and bake 40 to 45 minutes longer, stirring occasionally. Remove bay leaf. Serve in bowls with hot corn bread, if desired. Makes 6 servings.

First you must slice your ham. Use a very sharp knife to cut the ham into very thin slices around the bone. Do not cut all the way down to the bone or the meat may not hold together properly as it is being glazed. You want the slices to be quite thin, but not so thin that they begin to fall apart or off the bone. You may wish to turn the ham onto its flat end and cut around it starting at the bottom. You can then spin the ham as you slice around and work your way up.

Mix the remaining ingredients together in a small bowl.

Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter. Pour the sugar mixture onto the wax paper and spread it around evenly.

Pick up the ham and roll it over the sugar mixture so that it is well coated. Do not coat the flat end of the ham, just the outer surface which you have sliced through.

Turn the ham onto its flat end on a plate. Use a blow torch with a medium-size flame to caramelize the sugar. Wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but does not burn. Spin the plate so that you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well-glazed (don’t expect to use all of the sugar mixture). Serve the ham cold or re-heated, just like the real thing.

This recipe yields 1 holiday ham.

If needed, more of the sugar-coating is added, and the blowtorch is fired up until the glaze is just right. It is this careful process that turns the same size ham that costs 10 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during this holiday season. For this clone recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that’s pre-sliced. Otherwise you’ll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. If you don’t have one, you can find a small one in hardware stores for around 15 bucks.

Source: http://www.razzledazzlerecipes.com/ham-recipes/glazed-spiral-ham.htm

In a bowl, combine cream cheese, pineapple and ham.

Serve this delicious dip with crackers or bread.

• 1 ready-to-eat smoked ham, about 5 to 6 lbs.
• 1 1/2 cups dry white wine
• 5 tablespoons Creole-style mustard
• 1/3 cup honey
• 1/3 cup maple syrup

For the sauce:

• 1 1/4 cups chicken stock
• 3 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 1 teaspoon cornstarch

Cooking Instructions

1. Preheat the oven to 400°F.

2. Remove the rind from the ham and score in a diamond pattern, using a knife. Place the ham in a roasting pan and pour the wine over the top. Cover with foil. Reduce the heat to 350°F and bake the ham for 1 hour.

3. Combine the mustard, honey and maple syrup in a small bowl. Remove the foil from the ham and brush the honey mixture over the ham using the entire amount. Return the ham to the oven and continue baking for 1 1/2 hours, basting occasionally. Remove the ham from the oven when the internal temperature is 150°F.

4. Transfer the ham to a warm serving platter and cover loosely with foil to keep warm. Note: Allow the ham to rest for 10 minutes and check that the temperature has come up to 160°F. (The ham will continue to cook after removing it from the oven. For more information visit our Cook It Safe Calculator).

5. Drain the grease from the roasting pan and reserve the remaining juices. Heat the roasting pan over medium-high heat, add the reserved juices and bring to a boil. Add 1 cup of the chicken stock, maple syrup and mustard. Dissolve the cornstarch into the remaining 1/4 cup of stock and add to the sauce. Boil for one minute to thicken the sauce.

6. Slice the ham and serve with the sauce.

Source: http://www.lifescript.com/channels/food_nutrition/recipes/entrees/honey-baked_ham.asp