holiday entrees

Pull-apart tender meat and ultra-crisp skin: slow-roasted pork should may not be the most gorgeous looking, but the flavor more than makes up for it.

Ultra-Crispy Slow-Roasted Pork Shoulder Recipe

pork

salt and black pepper

Adjust oven rack to middle position and preheat oven to 250°F (121°C).

Line a rimmed baking sheet with heavy duty aluminum foil (see note) and set a wire rack inside it. Place a piece of parchment paper on top of the wire rack. Season pork on all sides liberally with salt and pepper and place on parchment paper. Transfer to oven and roast until knife or fork inserted into side shows very little resistance when twisted, about 8 hours total.

Remove pork from oven and tent with foil. Let rest at room temperature for at least 15 minutes and up to 2 hours. Increase oven to 500°F and allow to preheat. Return pork to the oven and roast until skin is blistered and puffed, rotating every 5 minutes, about 20 minutes total. Remove from oven, tent with foil and allow to rest an additional 15 minutes. Serve by picking in the kitchen or just bring it to the table and let guests pick meat and crispy skin themselves, dipping into sauce of their choice on the side (see note).

The ultimate in luxurious roasts, Beef Wellington combines beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.

The Ultimate Beef Wellington Recipe

beef

horseradish

mustard

mushrooms (button, cremini, shiitake, portabello,

unsalted butter

medium shallots, finely sliced (about 1/2 cup)

thyme leaves

cognac or other brandy

heavy cream

soy sauce

foie

fillo dough

prosciutto, sliced paper thin

Flour

egg, beaten

Coarse sea salt,

chives

Using butcher's twine, tie tenderloin at 1-inch intervals. Trim ends of twine. Season liberally with salt and pepper.

Heat 2 tablespoons oil in a cast iron or stainless steel skillet over high heat until smoking. Add tenderloin and cook without moving until well-browned on first side, about 2 minutes. Rotate tenderloin and continue cooking until browned on all sides, about 10 minutes total. Transfer to a large plate.

Combine horseradish, mustard, and 1 teaspoon black pepper in a small bowl. When tenderloin is cool enough to handle, cut off and discard twine, then rub on all surfaces with horseradish/mustard mixture. Place in refrigerator, uncovered.

Place half the mushrooms in the bowl of a food processor and pules until very finely chopped, scraping down sides and redistributing mushrooms with spatula as necessary, about 10 short pulses. Transfer to a bowl. Repeat with remaining mushrooms.

Heat butter in a 12-inch skillet over medium-high heat until melted. Add mushrooms and cook, stirring occasionally, until mushrooms have exuded all their liquid and start to sizzle, about 8 minutes. Continue cooking until mushrooms begin to brown and leave browned bits stuck to bottom of pan, about 4 minutes longer. Add shallots and thyme and cook, stirring frequently, until softened, about 2 minutes.

Add brandy. Scrape bottom of skillet with a silicone spatula or wooden spoon to release browned bits. Continue to cook until brandy is nearly dry, about 4 minutes. Add heavy cream and soy sauce and continue to cook, stirring frequently until mixture is thick and collects in one large mass when you shake the skillet. Season to taste with salt and pepper. Transfer to a bowl and place in the refrigerator.

Season foie gras liberally with salt and pepper. Heat remaining half teaspoon oil in a a small cast iron or stainless steel skillet over high heat until smoking. Add foie gras and cook without moving until well browned on first side, about 30 seconds. Carefully flip with a small offset spatula and brown second side, about 30 seconds longer. Transfer foie gras to a paper towel-lined plate. Pour rendered fat into mushroom mixture, stir to combine, and return to refrigerator. Use a sharp knife to split each piece of cooked foie gras in half horizontally. Transfer to a plate and place in refrigerator. Allow all ingredients to chill for at least 30 minutes.

Lay a double layer of plastic wrap about 2 feet long and 1 food wide on your cutting board. Lay fillo dough on top of plastic wrap. Shingle prosciutto on top of fillo to create a thin, even, overlapping layer, leaving a 2-inch border along the bottom and top of the fillo dough. Spread mushroom mixture evenly over ham layer.

Place tenderloin along the very bottom edge of the ham/mushroom layer. Spread sliced foie gras evenly over top of tenderloin (see note). Carefully roll tenderloin in mushroom, hamd, and filo, using the plastic wrap to help tighten it as you roll. Once beef is completely rolled up, re-wrap with more plastic wrap, twisting the ends to make sure roll is very tight. Return to refrigerator.

Dust board or countertop lightly with flour. Spread puff pastry on board and, using a rolling pin, roll it into a rectangle at least 4-inches wider than the beef roll on its shorter side.

Unwrap beef roll and place along very bottom edge of puff pastry with the foie gras side facing up. Brush 6 inches of puff pastry just above beef roll with beaten egg. Carefully roll the beef in the puff pastry until it is completely wrapped. You should end up with the foie gras-side facing up again, with the puff pastry seam meeting on the bottom. Trim pastry with a sharp knife.

Fold sides of puff pastry protruding from either end of the beef roll towards the center, then fold the top flaps down. Trimm off the bottom flaps carefully. 

Roll entire beef roll over so that the bottom is facing up, the fold up the end flaps to seal completely. Roll beef back right-side up. Transfer to a plate and chill for at least 30 minutes.

Adjust oven rack to center position and preheat oven to 425°F (218°C). Transfer Wellington to a foil-lined baking sheet and brush all over with beaten egg. Use a sharp paring knife to score a decorative pattern in the pastry. Sprinkle liberally with coarse sea salt. Bake until pastry is golden brown and center of roast registers 110°F (43°C)for rare or 120°F (49°C) for medium-rare on an instant-read thermometer, 35 to 45 minutes. Remove from oven and allow to rest for ten minutes.

Use a thin metal spatula to loosen Wellington from foil, then carefully transfer to a carving board. Slice off the ends with a sharp knife. Carve Wellington, sprinkle cut surfaces with chives and more coarse salt, and serve.

This all-belly porchetta is as rich and crisp as it comes.

All-Belly Porchetta Recipe

black peppercorns

whole fennel seed

red pepper

rosemary, sage, or thyme leaves

garlic,

Kosher salt

baking powder

Place pork belly skin-side down on a large cutting board. Using a sharp chef's knife, score flesh at an angle using strokes about 1-inch apart. Rotate knife 90 degrees and repeat to create a diamond pattern in the flesh.

Toast peppercorns and fennel seed in a small skillet over medium-high heat until lightly browned and aromatic, about 2 minutes. Transfer to a mortar and pestle or spice grinder and grind until roughly crushed.

Season pork liberally with salt then sprinkle with crushed pepper and fennel, red pepper, chopped herbs, and microplaned garlic. Use your hands to rub the mixture deeply into the cracks and crevices in the meat.

Roll belly into a tight log and push to top of cutting board, seam-side down. Cut 12 to 18 lengths of kitchen twine long enough to tie around the pork and lay them down in regular intervals along your cutting board, about 1-inch apart each. Lay rolled pork seam-side down on top of strings. Working from the outermost strings towards the center, tie up roast tightly. Combine 2 tablespoons kosher salt with 1 teaspoon baking powder. Rub mixture over entire surface of porchetta.

If roast is too large and unwieldy, carefully slice in half with a sharp chef's knife. Wrap tightly in plastic and refrigerate at least overnight and up to three days. If desired, porchetta can also be frozen at this point for future use (see note)

Adjust an oven rack to the lower-middle position and preheat oven to 300°F. Place pork in a v-rack set in a large roasting pan, or if cooking both halves at the same time, on a wire rack set in a rimmed baking sheet. Place roasting pan in oven and roast until internal temperature of pork reaches 160°F, about two hours, basting with pan drippings every half hour. If you'd like to cook potatoes along with the porchetta, see note. Continue roasting until a knife or skewer inserted into the pork shows very little resistance asides from the outer layer of skin, about two hours longer.

Increase oven temperature to 500°F and continue roasting until completely crisp and blistered, about 20 to 30 minutes longer. Alternatively, you can remove the roast from the oven and tent with foil for up to two hours before finishing it in a preheated 500°F oven.

Tent with foil and allow to rest for 15 minutes. Slice with a serrated knife into 1-inch thick disks and serve.

This spiral cut ham is smoked and then treated with a spicy mustard glaze made with Colman&#x27;s Mustard.

Double Smoked Ham

8-11 lb spiral cut ham

Cup Apple Juice

Tbsp Colman's Mustard

Cup Colman's Mustard

Cup Brown Sugar

Cup Honey

Cup Apple Cider Vinegar

Smoke ham at 225 degrees for two hours

Place ham in an aluminum pan or cast-iron...

Place ham in an aluminum pan or cast-iron skillet cut side down. Combine apple juice and 1 Tbsp Colman's and pour in bottom of the pan

Cover tight with foil and cook at 300...

Cover tight with foil and cook at 300 degrees for one hour.

Combine glaze ingredients in a small bowl and...

Combine glaze ingredients in a small bowl and liberally brush glaze on the surface of ham.

Return ham to the smoker and adjust temperature...

Return ham to the smoker and adjust temperature up to 350 degrees. After 15 minutes brush more glaze on ham. After an additional 10 minutes, the ham is done.

Remove from the smoker and let rest for...

Remove from the smoker and let rest for ten minutes before serving.

https://mediavine-res.cloudinary.com/video/upload/owlvcoqlmf99p60jcbxf.mp4

Intro video to a tasty double-smoked spiral ham recipe using Colman's Mustard.

Top 4 holiday entrees recipes from across the web

The most viewed holiday entrees recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ultra-Crispy Slow-Roasted Pork Shou...

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Double Smoked Ham

Top 4 holiday entrees recipes from across the web

The most viewed holiday entrees recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultra-Crispy Slow-Roasted Pork Shou...

The Ultimate Beef Wellington Recipe

All-Belly Porchetta Recipe

Double Smoked Ham

The most viewed holiday entrees recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine