Pork Recipes and Menus from Saveur Magazine

7 results
Narrow Results You've Selected: Pork Saveur Recipe Southern/Soul Food Christmas Remove all Difficulty Easy (5) Medium (2) Course Breakfast/Brunch (4) Main Course (3) Appetizers (1) Season Winter (6) Fall (3) Summer (3) Spring (1) Technique Bake (4) Chill (1) Fry (1) Roast (1) Saute (1) Show all... Slow Cook (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Occasion:Christmas"; var omni_prop8 = "Main Ingredient:Pork,Source:Saveur,Topic:Recipe,Cuisine:Southern/Soul Food,Occasion:Christmas"; var omni_pageName="saveur:"+omni_prop12; 12/23/2009 Savannah-Country Ham This magnificent roast, featured in “The Wonders of Ham” (SAVEUR, December 2009), is simmered in beer before it’s baked—a practice favored by cooks in Savannah, Georgia. As with any country ham, this preparation calls for soaking the ham (in this case, in both water and brewed black tea) before cooking it, to remove excess salt. Issue #125 09/05/2008 Country Ham with Red-Eye Gravy and Grits Red-eye gravy, a classic Southern preparation, is a thin sauce made from the drippings of fried country ham and brewed coffee. Issue #114 10/29/2007 Baked Country Ham A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze. Issue #80 08/30/2007 Sue Raye’s Breakfast Casserole This casserole makes a lovely addition to a brunch menu. Issue #78 05/09/2007 Southern-Style Gougères Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist. Issue #71 05/09/2007 Fried Country Ham with Redeye Gravy Redeye gravy is a simple but essential component of the full-on Southern ham breakfast. Issue #29 03/19/2002 Monte's Ham This simple recipe makes a tasty ham. Issue #18