Baked Iowa Chops
Honey Dijon Ham
Curried Ham Deep-Dish Pie
Scalloped Ham and Potatoes
Rocking Rice and Ham
Crown Pork Roast

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  1. Cut slit pocket in each chop. Spray nonstick skillet with vegetable spray. Brown chops on both sides over low heat.
  2. Combine remaining ingredients in a bowl; stir to blend and add enough water to make moist stuffing. Stuff into pocket in chops. Secure with toothpicks.
  3. Place in baking pan and add 1/2 cup water to pan. Season with salt and peppe to taste. Cover and bake at 350 F for an hour or until meat is tender.

Serves 4.


  1. Heat oven to 325 F. Place ham in a large shallow roasting pan. Bake ham until met thermometer inserted in thickest part registers 125 F, about 1 hour.
  2. Meanwhile, combine honey, mustard and ground cloves.
  3. Spoon honey mixture over ham and continue baking about 30 minutes or until meat thermometer registers 140 F. Serve with additional warm galze, if desired.


  1. Heat the oil in a large, heavy pot over low heat. Add the onion and cook until wilted, stirring occasionally, 8-10 minutes. Add the garlic and ginger; cook, stirring, 2-3 minutes. Sprinkle with the curry powder and flour; cook, stirring constantly to mellow the flavors, 1-2 minutes.
  2. Add the carrots, potatoes, apple, broth and cinnamon stick. Bring to a boil. Reduce heat to a gentle simmer and cook, partailly covered, until the vegetables are tender, about 20 minutes. Then add the cherries, peas, tomato, parsley, chutney and ham; cook 5 minutes more. Season with salt and pepper.
  3. Meanwhile preheat the oven to 350 F.
  4. Place the ham mixture in a 2-quart round ovenproof casserole. Remove the cinnamon stick and discard. On a lightly floured surface, oll the puff pastry out to form a circle about 2 inches larger than the diameter of the casserole. Beat the egg with water, then brush this egg wash around the inside and outside rim of the casserole. Lay the pastry over the top, trim the over hang to 1 inch and crimp the edges around the rim to form a tight seal. Cut six 2-inch slits in the center of the pastry to release steam, and brush the pastry with the remaining egg wash.
  5. Place the casserole on a baking sheet and bake until the crust is golden, 40-45 minutes. Serve piping hot.

Serves 6.


  1. Place the potatoes in a heavy pot and cover with water. Bring to a boil, reduce heat and simmer until just tender. Drain well and set aside.
  2. Preheat the oven to 350 F. Butter a 9 x 13-inch shallow baking dish.
  3. Layer half the potatoes and half of the ham in the baking dish. Cover with half of the cheese and season with salt and pepper. Pour half of the cream over the potatoes. Repeat with remaining ingredients.
  4. Place dish on a cookie sheet and bake in the center of the oven for 1 hour. The top should be golden and bubbly. Let it sit for 15 minutes before serving.

Serves 6-8.


  1. Place the oil in a large pot over medium-low heat. Add the onion, bell pepper and celery; cook, stirring, for 10 minutes, adding the garlic during the last 5 minutes. Add the ham and cook, stirring, for 5 minutes.
  2. Add the tomatoes and broth; bring to a boil. Stir in the rice. Reduce heat to a simmer, cover and cook for 20 minutes. Uncover, fluff with a fork, stir in the parsley and season to taste.


  1. Slice the loin into 12 separate chops from fat side to back. Twist the loin into a crown shape and secure with string.
  2. Combine the orange juice, jelly and water in a saucepan. Heat just enough to melt the jelly. Stir in remaining ingredients to make a moist stuffing; add extra water, if needed.
  3. Place roast on a meat rack in a roasting pan. Spoon the stuffing into the middle of the pork crown. Roast at 325 F for 2-2 hours or until the pork is tender, basting occasionally with the pan juices. Serve on a heated platter.

Serves 12.