A few weeks ago the Ukrop’s team headed to Smithfield, Va., to learn about the world-class hams that are cured just beyond our doorstep. With the exception of a few technological advances, Genuine Smithfield hams have been made the same way since the colonists settled in Smithfield in the 1700’s and cured meat to ensure it would last a long time and be safe to eat. Today, Smithfield hams are sent all over the world and are praised as one of the best types of pork in the world.

As we toured the facility, the people at Smithfield mentioned a favorite way to prepare a pre-cooked country ham that utilized Coke to sweeten and tenderize the meat. We created the following recipe based on their suggestions. It’s the perfect way to try a country ham if you haven’t before, as pre-cooked spiral-sliced country hams tend to be less salty than a traditional country or Smithfield ham. Also, because they’re smoked, they only need to be heated until they are warm, making for a shorter cooking time than your average Christmas main course.

Coke-Cured and Glazed Country Ham

1 half spiral-sliced, smoked country ham (we used a Williamsburg ham, which is also made in Smithfield)
2 16.9-ounce bottles of Coca-Cola Classic
2 Tbsps. mustard
 1 tsp. ground cloves
¼ cup brown sugar
2 Tbsps. cornstarch

The night before you plan to make your ham, unwrap it and place it in large bowl or pan. Gently slide a table knife into ham between every few slices to separate slices and make slits that will allow liquid to get between layers of meat. Pour 1 bottle of Coke over meat, then fill empty bottle with water and pour over meat. Cover and refrigerate overnight.

When you are ready to cook ham, preheat oven to 350 degrees. While oven is heating, whisk together remaining coke and other ingredients. Place ham in a roasting pan. Pour glaze over top. Cover with foil and bake for 8-10 minutes per pound, just until ham is heated, basting with liquid about every 10 minutes. Be careful not to overcook. About 15 minutes before ham is finished, remove foil to allow top of ham to get brown and crispy. Once hot, remove from oven. Remove ham to a platter and cover with foil to keep warm. In a small bowl, stir the cornstarch with 2 Tbsps. water until smooth. Pour liquid from the bottom of the pan into a saucepan, scraping any brown bits off roasting pan and into liquid. Heat over medium-high heat and whisk in cornstarch mixture. Cook until liquid is blended and has thickened into a sauce. Serve alongside ham.

This is a hearty dish for a cool night. Try it this weekend with our special sale on small packs of boneless center-cut pork chops. They’re buy-one-get-one-free this week!

Ready for the Weekend: Ginger-Braised Pork Chops with Cabbage and Apples

4 boneless center-cut pork chops
1 Tbsp. olive oil
2 tart apples, chopped
1 medium onion, chopped
½ head red cabbage, chopped
2 tsps. Dijon mustard
Salt and pepper, to taste
1 can ginger ale

Place a large pan on the stove over medium-high heat. Once hot, add pork chops. They should sizzle if the pan is hot enough. Sear for about 5 minutes per side, or until pork chops can be easily flipped without sticking to pan. Remove from pan and set aside.

Reduce heat to medium. Add olive oil and onions. Cook about 4 minutes or until onion is translucent. Add apples and cabbage to pan and cook 4 more minutes, tossing to prevent burning, or until cabbage begins to wilt. Stir in Dijon mustard and salt and pepper to taste. Return pork chops to pan and pour 1 can of ginger ale over mixture. Cover, bring to a boil, then reduce heat and simmer for 15 minutes or until ginger ale begins to thicken. Serve with crusty bread.