791 pork wing recipes

Slow-roasted Georgia country ham soaked overnight, rubbed with bourbon and brown sugar, baked low for 8 hours. Southern heritage cooking for special occasions.

Thick-cut ham slices pan-fried and simmered in a sweet mustard brown sugar glaze. A hearty back country classic ready in 20 minutes flat.

Rotisserie baby back ribs slow-cooked over coals and basted with a homemade tomato-brown sugar BBQ sauce, finished with hickory smoke. Spit-roasted for an hour until fall-off-the-bone tender.

Simple honey-glazed ham with brown sugar, cinnamon, and Dijon mustard. Score the surface, brush with glaze, baste with apple juice for a sticky-sweet holiday centerpiece.

A big fresh ham roasted for hours, then stuffed with spicy Italian sausage and cooked until fork-tender. The pan drippings make a rich, savory gravy. Feeds a crowd with just two ingredients.

Smoked ham roasted with a sticky coffee glaze made from brown sugar, maple syrup, dry mustard, and Worcestershire sauce. A holiday centerpiece with a deep, savory-sweet crust.

Grilled ham steak marinated in ginger ale, orange juice, brown sugar, and warm spices. A sweet-tangy glaze that caramelizes on the grill for a sticky, golden crust.

Italian sausage and ricotta filling with spinach, pine nuts, and garlic for yeast pastry pockets. Savory hand pies baked golden with an egg wash crust.

Sausage apple omelet roll baked in a jelly roll pan, filled with cheddar cheese, bulk sausage, and chopped apple, then rolled up for an impressive brunch dish.

Back country ham pan-fried in lard and simmered in a sweet mustard sauce with brown sugar and paprika. A rustic, old-timey Southern ham dish with bold, tangy-sweet flavor.

Easy glazed smoked ham trims, scores, and bakes a fully-cooked smoked ham with a simple sugar coating for a holiday-worthy main with minimal effort. The classic Sunday-supper or Easter-table centerpiece.

Beef ribs soaked in cider vinegar, dusted with garlic salt and black pepper, then grilled over hickory chips for a smoky crust. No-fuss backyard technique with a molasses-boosted barbecue sauce.

Fried country ham with red-eye gravy: the classic Southern breakfast of thick-sliced salt-cured ham fried in its own fat, deglazed with hot coffee. Two ingredients, pure tradition.

Pork with red chili sauce, braised cubes of pork shoulder simmered with chili powder, cumin, oregano, garlic, and a whisper of honey. Tender Tex-Mex taco filling for warm tortillas with rice and beans.

Spit-roasted suckling pig rubbed with lime, herbs, and whole garlic, basted with marjoram-thyme olive oil for 6 hours, served with grilled and blanched seasonal vegetables.

A gently seasoned homemade Italian sausage. Fennel seeds, oregano and a bit of garlic. Perfect for making up a batch of bulk Italian sausage for use in other recipes.