Looking for a show stopper?
A Glaze is the way to perfectly set off your pastured fresh ham or pork chops. It puts the finish touches on an already spectacular piece of pork!
Stunning Caramel color, richly scented, finger licking gloriousness!
Need I say more?
Let this Glaze do all the work, sit back, take all the credit!
Other than your typical preparation method, this simple glaze elevates your meal, and creates a memorable, brag worthy occasion. Its simple flavors build a multiple sensory experience for your tastebuds, it builds a beautiful aroma, and gives a stunning visual that only a glaze can provide.
Want to take it up a notch?
While your meat is resting, after cooking (ALL meat should rest after cooking to seal in juiciness and come up to final recommended final temp). Place all of your cooking liquids in a heavy bottomed sauce pan, bring to gentle simmer, toss in 2 TBS grass-fed butter, minced onions/shallots, and a minced clove of garlic. Reduce down by half, if needed de-glaze you glaze with some white wine! Serve alongside your chops, ham, or serve on top of roasted veggies, or rice.
DON’T FORGET THE BONES!
Both verdant pork chops and fresh hams have bones, these should be treasured just as highly as the meat that was enjoyed. Take bones, place in stock pot cover with water plus two additional inches, add in bay leaves, onion ends, smashed garlic cloves, peppercorns and simmer gently lovingly (gentle, gentle simmer) for 4-6 hours. You now have a terrific pork bone broth for soups, stews, or to cook grains and bean s in!
Maple Dijon Glaze, for Pastured Pork Chops & Ham
Ingredients
- 2 cups Organic Apple Cider Vinegar
- 1/2 cup Organic Maple Syrup
- 3 Tbs butter (optional)
- 1 TBS Maldon Sea Salt Flakes
- 3 TBS Dijon Mustard
- 1 Verdant Pastured Ham or 2 packs of Verdant Pork Chops
Instructions
- Bring apple cider vinegar to a light simmer in a heavy bottomed saucepan.
- Allow to simmer until reduce by half in volume.
- After reduced, add in maple, dijon, salt and butter, whisk to combine.
- With a pastry brush, baster, or spoon generously bathe your (seared) pork chop or fresh ham with your glaze. Place in preheated oven and roasts according to cooking instructions. If glazing a Verdant Ham, baste every hour to keep ham moist and allow glaze to fully coat the ham.