Savoury Boston Ham Glaze

 

Savoury Boston Ham Glaze

Recipe created by Chef Chris Fanzega

  • 1 Johnston’s Savoury Boston Ham (approximately 2.5-3 kg)
  • 1 cup brown sugar
  • 1/4 cup maple syrup
  • 1 tbsp smoked paprika
  • 1/2 tbsp fennel seed
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1/8 tsp cayenne pepper
  • 2 1/2 cups water (for crock pot method)
  1. Preheat oven to 325° F (160°C).

  2. In a sauce pan, combine ingredients except for ham and water and heat over medium heat until liquid has been reduced to a glaze.

  3. Fully-cooked hams just need to be heated through before serving.
  4. Place a ready-to-serve or fully-cooked ham in a shallow roasting pan and bake, uncovered, at 325° F (160°C). A fully-cooked whole ham will take about 15 to 18 minutes per pound (500 g); while a smaller fully-cooked half-ham will need about 18 to 24 minutes per pound (500 g). Brush on glaze during the last 15-30 minutes of cooking.

  5. Alternatively, you can cook the ham in a crock pot with all the glaze ingredients including the water and heat 2-6 hours until heated thoroughly.

  6. Allow the juices to settle by letting the ham rest for 10-15 minutes before carving.
  7. Enjoy!

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Ancho Chile & Espresso Rubbed Pork Tenderloin with Warm Bacon and Brussels Sprout Slaw & Pineapple Salsa

Ancho Chile & Espresso Rubbed Pork Tenderloin with Warm Bacon and Brussels Sprout Slaw & Pineapple Salsa

Recipe created by Chef Chris Fanzega of Johnston’s as presented on the 2018 Chilliwack Fair Stage

  • 1 Johnston’s Pork Tenderloin

Rub

  • 3 Tbsp ancho chile powder
  • 1 Tbsp salt
  • 2 Tbsp espresso powder
  • 1 tsp garlic power
  • 1 tsp smoked paprika
  • 1 tsp celery salt

Warm Bacon & Brussels Sprout Slaw

  • 2 slices Johnston’s Bacon (diced into 1/2″ pieces)
  • 12 brussels sprouts (sliced)
  • 1 shallot (diced)
  • 1 Tbsp capers
  • 1 tsp freshly grated pecorino cheese (for plating)
  • juice from 1/2 lemon
  • pinch chili flakes

Pineapple & Red Onion Salsa

  • 1/2 pineapple (medium diced)
  • 1/4 red onion (medium diced)
  • 1 jalapeno (finely chopped)
  • juice from lime
  • 1 tsp extra-virgin olive oil
  • 1/2 tsp cumin
  • small bunch cilantro (roughly chopped)
  • salt & pepper (to taste)
  1. Combine rub ingredients and apply to Johnston’s Pork Tenderloin. Preheat oven to 380 degree F.
  2. Sear rubbed pork tenderloin in a medium heat frying pan with a tablespoon canola oil.
  3. Once the tenderloin is seared on all sides, place in the preheated oven for 5 minutes or until cooked to an internal temperature of 140 degrees F. Remove from oven and let rest.

Warm Bacon & Brussels Sprout Slaw

  1. Cook Johnston’s bacon and render down in frying pan until crisp. Add in shallots and brussels sprouts and coat with rendered bacon fat.
  2. Once the brussels sprouts are warmed throughout, toss in capers, lemon juice, and chili flakes and season with salt and pepper to taste. Finish with grated pecorino cheese.

Pineapple & Red Onion Salsa

  1. Combine pineapple, red onion and jalapeno in a bowl and toss with lime juice, olive oil, cumin, and roughly chopped cilantro. Finish with salt and pepper to taste.

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