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RECIPES
86
Oven-roasted Rack of Pork with Barbecue Sauce
3 Tablespoons honey
2 Tablespoons hoisin sauce
1
⁄
4
cup ketchup
1 Tablespoon soy sauce
1
⁄
8
teaspoon Chinese five-spice powder
2 Tablespoons sesame seeds
(1) Rack of Pork, chine bone removed, about 4-5 lbs.
In a small mixing bowl, combine honey, hoisin sauce, ketchup, soy sauce, Chinese five spice powder and sesame seeds. Set aside.
Trim fat from pork, and place in a large container for marinating. Pour honey mixture over pork. Cover and marinate in refrigerator
for a minimum of 1 hour, turning pork occasionally. Remove pork from marinade, reserving marinade. Adjust oven rack to position 2.
In Dacor Guide, select Rack of Pork. Allow oven to preheat. Place pork on a flat rack. Pour marinade into a small saucepan and boil
for about 15 minutes. Remove from heat and set aside. Place rack of pork in oven and insert meat probe. Set internal temperature to
165˚. Once the temperature reaches about 140˚, baste the rack with the boiled reserved marinade. Roast until rack of pork is golden
brown and internal temperature reaches 165˚.
After Roasting: Allow to rest 10-15 minutes. Slice into chops in between the bones.
Serves 4.
Rack of Pork
Default Mode and Temperature: Convection Roast/375˚
Suggested Time: 1 hour, 10 minutes
Tips: Place on flat rack. Insert meat probe into center of meat. Assure probe tip is in center of meat.
Path to reach this function: DACOR GUIDE-MEAT-PORK-# 3 Rack of Pork
RECIPES
87
Molasses and Rum-Glazed Fresh Ham
FOR BRINING HAM
4 quarts water
1 cup sugar
1 cup table salt
30 whole cloves
4 whole nutmegs, cracked
1 (8 to 10 lb) bone-in shank-end fresh ham,
skinned and trimmed of all but a thin layer of fat
1
⁄
4
cup spice rub of choice
FOR GLAZE
1
⁄
4
cup dark rum
1
⁄
4
cup molasses (preferably mildly flavored)
1
⁄
2
stick (
1
⁄
4
cup) unsalted butter
BRINING HAM
Bring all brining ingredients except ham to a boil in a deep 12- to 16-quart pot (such as a pasta pot), stirring occasionally until
sugar and salt are dissolved. Remove from heat and allow to cool. Add ham. (Brine should cover ham; if not, make more brine.)
Cool mixture 30 minutes, then chill, covered, turning ham once or twice, at least 1 day and up to 2.
Drain ham and pat dry with paper towels. Place ham on v-shaped rack in roasting pan, fatty side up. Adjust oven rack to position 1.
Place ham in oven. In Dacor Guide, select Fresh Ham. Set temperature to 325˚. Insert meat probe into thickest part of ham.
Set internal temperature to 160˚.
MAKE GLAZE WHILE HAM IS ROASTING:
Heat glaze ingredients over moderate heat, stirring, until butter is melted.
During the last 30 minutes of roasting, brush ham with glaze several times, letting excess fall into drip pan. If ham begins to
brown too much, cover it with foil.
After Roasting: Transfer cooked ham to a platter and cover loosely with foil. Let ham stand 30 minutes to 1 hour before slicing thinly
against the grain.
Makes 10 to 12 servings.
Fresh Ham
Default Mode and Temperatures: Pure Convection
™
Sear/325˚
Suggested Time: 4 hour, 30 minutes
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat. Avoid touching bone with probe.
If browning too much, cover with foil.
Path to reach this fnction: DACOR GUIDE-PORK-#6 Fresh Ham