Pork & Ham Recipes

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Pork and Ham Recipes

Thom's Recipe File



The pig is one of the oldest forms of livestock, having been domesticated as early as 5000 BC.  It Porkis believed to have been domesticated either in the Near East or in China from the wild boar.  The adaptable nature and omnivorous diet of this creature allowed early humans to domesticate it much earlier than many other forms of livestock, such as cattle. Pigs were mostly used for food, but people also used their hide for shields and shoes, their bones for tools and weapons, and their bristles for brushes.Ham Pigs have other roles within the human economy: their feeding behavior in searching for roots churns up the ground and makes it easier to plough; their sensitive noses lead them to truffles, an underground fungus highly valued by humans; and their omnivorous nature enables them to eat human rubbish, keeping settlements cleaner than they would otherwise have been.

Before the mass-production and re-engineering of pork in the 20th Century, pork in Europe and North America was traditionally an autumn dish; pigs and other livestock coming to the slaughter in the autumn after growing in the spring and fattening during the summer.  Due to the seasonal nature of the meat in Western culinary history, apples (harvested in late summer and autumn) have been a staple pairing to fresh pork.      The year-round availability of meat and fruits has not diminished the popularity of this combination on Western plates.

Pork is often called the other white meat.  This may be true in looking at some of the cooked meat, however, when cooked it is still considered "red meat" because it contains higher levels of a protein called myoglobin than chicken or fish.  The amount of myoglobin contained in meat is what determines its color.  Like beef, lamb and veal, pork is also classified as "livestock" and all livestock is categorized as "red meat."  Pigs today are raised much leaner than they were years ago, now containing 35% to 50% less fat.

Pork is a nutrient-dense food, meaning that its nutrient level is high in proportion to its calorie content.  Pork contains a high level of some of the essential B vitamins, such as B12, B6, thiamin, niacin, and riboflavin.  It is also rich in other nutrients, such as phosphorous, zinc, potassium, iron, and magnesium.  One three-ounce portion of pork provides approximately half of the daily requirement of protein.



• Baked Picnic Ham
• Barbecued Country Style Ribs
• Barbecued Pork Southern Style
• Barbecued Ribs
• Barbecue Sausage Bites
• Braised Pork Feet
• Brunswick Stew
• Carrabba's Italian Sausage and Lentil Soup
• Chalupa
• Chicken-Fried Ribs
• Chile Verde in Crockpot
• Chop Suey
• Cordon Blue Casserole
• Cracklin Corn Bread
• Crusty Ham and Cheese Soufflé
• Curing Country Hams and Bacon
• Schnitzel Cooking
• Gegrillte Bratwurst
• Glazed Spiral Ham
• Ham and Split Pea Soup
• Ham Bone, Greens, and Bean Soup
• Ham Glaze
• Ham Hock and Lima Beans
• Hatch Green Chili with Pork Soup
• Hoppin' John
• Hotch Pot Meat
• Irish Bacon and Cabbage
• Jellied Pigs Feet
• Madame Quiches Bacon and Cheese Quiche
• Mom's Oven Barbecued Ribs
• No Pressure Ham and Beans
• Pig's Feet
• Pig's Feet and Peanut Soup
• Pig's Feet Stew
• Pit Barbeque Ribs
• Polish Reuben Casserole
• Pork and Crab Spring Rolls
• Pork and Peanut Stir Fry
• Pork Chow Mein
• Pork Dumpling Soup
• Pork Roast
• Roast Pork Lisu Style
• Prosciutto Fungi
• Pulled Pork Sandwiches
• Rahmschnitzel
• Red Eye Gravy
• Sausage Brunch Quiche
• Sausage Gravy
• Scandinavian Smoky Pea Soup
• Scheinehaxen
• Shredded Pork and Cellophane Noodles
• Slow Cooker Ham in Cider Gravy
• Smoky Bacon Wraps
• Southwestern Stew
• Super Crispy Skinned Slow Roasted Pork Shoulder
• Sweet-n-Sour Ribs
• Thai Pork Chops
• Vietnamese Pork and Noodle Soup


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