CURRANT GLAZED HAM
MAKES 1 ¼ CUPS

1/2 c. dark corn syrup
1 (canned (5 pounds) ready-to-eat ham
3/4 c. red currant jelly
1 t. vinegar
1 t. whole cloves

Trim and heat ham. Combine jelly, corn syrup, vinegar and powdered cloves in sauce pan. Cook over medium-low heat, stirring constantly until jelly is melted and mixture is smooth. Remove ham from oven; score diagonally, making cut about 1 inch deep, about 3/4 inch apart, across fat surface of ham. Stud with whole cloves, placing one in center of each diamond.

MUSTARD PORK CHOPS
SERVES 4

4 chops - ¾-inch thick
Salt, pepper, thyme
Olive oil for frying

I onion, sliced
Pinch thyme
½ c. broth
1 T. mustard

Heat through; remove from heat and stir in ¼ c. sour cream.

HAM HOCKS

2-4 ham hocks (allow 1 per person)
Pinch of salt

Put hock in large pot. Add just enough water to cover. Add a pinch of salt. Cover; bring to a boil. Reduce heat and simmer 2-1/2 to 3 hours until hocks are tender. Put hocks in a baking dish. Place in 450* F. oven to brown and dry out excess fat. Serve with greens. (Serves 2-4)

PIG?S FEET

5 c. water
4 pig's feet - split
1/4 c. vinegar, cider
2 medium onions - chopped
1 garlic clove - split
1 bay leaf
1 t. salt
1/4 t. pepper
2 stalks celery and leaves - chopped

Clean pig's feet thoroughly. Place all ingredients in pot. Cover with water. Bring to a boil. Lower heat. Cover pot. Simmer over low heat for 2 hours, or until meat falls off the bones.

Pork croquettes

1/2 cup chopped onion
1/4 cup chopped jalapeño pepper
1/4 tsp. crushed red pepper
2 cups shredded cooked pork
1/2 cup Mexican Style Shredded Cheese
2 cups prepared mashed potatoes
1 egg, lightly beaten
25 Ritz Crackers, crushed (about 1/2 cup)
2 cups vegetable oil



SPRAY small skillet with cooking spray. Add onion, jalapeno pepper and crushed red pepper; cook and stir on medium-high heat 10 min. or until onion is tender. Set aside.
MIX pork, cheese and potatoes in large bowl. Add onion mixture; mix well. Cool completely. Divide into 15 equal portions, then shape each portion into 3-inch sausage-shaped croquette. Dip croquettes in egg, then in cracker crumbs, turning to evenly coat both sides.
POUR oil into large saucepan. Heat to 375°F. Add croquettes, in batches; cook 3 min. on each side or until golden brown on both sides. Remove croquettes from pan; drain on paper towels. Serve warm.