Acre Station Meat Farm-Your Traditional Butcher Shop Serving Pinetown & Eastern NC

Before selecting a recipe or gathering ingredients, make sure you’ve stocked your kitchen with the essential tools for preparing pork:

Must-Have Pans

A few basic pans will cover the bases for most methods of pork cookery. At least one shallow, heavy-weight oven-safe pan with good heat conducting qualities is a must-have for roasting meat. In addition, it’s a good idea to invest in a study skillet with good heat conducting qualities for stovetop sautéing. Look for a skillet with a heat-resistant handle. A sturdy pan with a tight-fitting lid is an important tool for braising. For maximum versatility, select a pan that is designed to safely transition from stovetop to oven.




Glazed Ham with Pecan Crust 10-pound Acre Station Meat Farm cooked ham, bone in 2 cups apple cider 1 cup light brown sugar 1 tablespoon Dijon mustard 1 1/2 cup finely chopped pecans Cooking Directions Preheat oven to 325 degrees. Insert meat thermometer into center of ham without touching bone. Place ham in baking dish and pour cider over. Roast in oven, basting with cider every 30 minutes for a total cooking time of 2 1/2 hours (about 15-18 minutes per pound), or until thermometer registers 140 degrees. Meanwhile, in bowl, combine brown sugar, mustard and pecans. Remove ham from oven during the last 40 minutes and firmly pat the sugar pecan mixture all over the ham. Return to oven and continue roasting until crust is brown and ham is done. Slice and serve with sauce. Some of the topping falls into the sauce, making it the perfect accompaniment to ham. Makes 20 to 25 servings. Serving Suggestions Traditional ham meets Southern inspiration. Complete the meal with Sweet Potato Casserole, green salad, and buttermilk biscuits.

Cheesy Ham and Macaroni 1 1.8 oz package white sauce mix 2 cups milk 1/2 cup grated Parmesan cheese 1/2 cup cubed American Cheese 1/8 teaspoon ground pepper 7 ounces macaroni, cooked according to directions, drained 1 1/2 cup Acre Station Meat Farm fully-cooked ham 1 cup frozen green peas Cooking Directions Thaw the frozen peas. In a large saucepan stir together white sauce mix and milk.* Following package directions, cook until thickened. Stir in cheese and pepper. Add macaroni, ham and peas and cook, stirring until heated through. Serve hot. Serves 6 If you want to make a white sauce from scratch, melt 3 tablespoons butter in a saucepan. Stir in 1/4 cup flour and cook until mixture bubbles. Stir in 2 cups milk and cook, stirring until thickened. Serves 6. Serving Suggestions* Become a hero with your kids when you serve this creamy combination of cheese, ham and macaroni. Better yet, invite your kids to help you make it. Serve with apple slices.

Peach-Glazed Country Ham 10-14 pound Acre Station Meat Farm country-style ham 2/3 cup peach jam or preserves Pecan halves Cooking Directions Using a stiff brush, thoroughly scrub the ham. Place in a large pot; cover with water and soak for 12-24 hours, changing water several times. Drain. Cover ham with fresh water and bring to a boil; reduce heat and simmer for 20-25 minutes per pound. Ham is done when flat (pelvic) bone moves easily. Lift ham from simmering liquid and remove to drain over sink. When ham is cool enough to handle, place on a large shallow roasting pan, jelly roll pan or cookie sheet. Remove the rind with a sharp knife, leaving 1/4-inch-thick layer of fat. Score the ham at 1-inch intervals. Spread with peach preserves and dot with pecan halves. Bake in a 400 degrees F. oven for about 20 minutes or until the glaze browns. Transfer ham to a serving platter and cool slightly. To serve, cut ham into paper-thin slices. Serves 50

Ham with Cider Glaze 1 Acre Station Meat Farm fully cooked ham (boneless or shank or butt half, spiral-sliced), 4-5 pounds 1 cup apple cider 4 teaspoons cornstarch 2 teaspoons spicy mustard 1/8 teaspoon ground cloves Cooking Directions Heat oven to 350 degrees F. Place ham in shallow roasting pan in oven and roast for 1 hour. (about 15-18 minutes per pound.) Meanwhile, stir 2 tablespoons apple cider and cornstarch together in a small bowl. In a small saucepan, bring cornstarch mixture, remaining apple cider, mustard and cloves to a boil, stirring until thickened. Pour glaze over ham in oven ham during the final 30 minutes of roasting. Serves 8 Serving Suggestions A classic ham recipe for Sunday suppers. Serve with green beans almondine and roasted winter squash.

Molasses Black Pepper Glazed Ham 1 Acre Station Meat Farm fully-cooked, bone-in smoked ham, 10-12 pounds 2 cups orange juice 1/4 cup honey 1/4 cup molasses 2 tablespoons brown sugar 2 tablespoons Dijon-style mustard 1 tablespoon coarsely ground black pepper Cooking Directions Place ham in shallow roasting pan; score a diamond pattern about 1/8-inch thick into the upper surface of the ham. Position rack in the lower third of the oven; heat to 325 degrees F. Place ham in oven and bake until internal temperature, as measured with a meat thermometer, reads 130 degrees F., about 1 1/2-2 hours. Meanwhile, in a small saucepan bring the orange juice to a boil; reduce heat to a simmer and reduce the orange juice by about half, stirring occasionally, about 15-20 minutes. Stir in honey, molasses, brown sugar, mustard and pepper. Simmer slowly until thickened, about 25-30 minutes. Set aside. When ham reaches 130 degrees F., start basting: Using a pastry brush, brush the glaze generously on all surfaces of the ham. Continue to bake for 10 minutes; baste again two more times, until internal temperature of ham reaches 140 degrees F. Remove from the oven and let the ham rest in roasting pan on a rack for at least 10 minutes, or up to 30 minutes. Baste with the drippings in the bottom of the pan a few times before carving. Serves about 20, with leftovers. Serving Suggestions This recipe was developed by Chef Kent Rathbun of Abacus Restaurant in Dallas.