This replica honey-baked pork recipe is the tenderest of pork ever! Juicy pork chops are dipped in a sweet honey glaze. Bake the pork until the meat is completely soft and the glaze is sticky and delicious!
This spiral pork recipe is the perfect Christmas or Easter ham, served with sweet potatoes, ambrosia salad, and our favorite sweet potato dish!
How to prepare an imitation recipe for honey baked pork
Most pork (and pork snail) is pre-cooked when purchased. Double check the packaging that says it is fully cooked or pre-cooked.
Pork is easy to make because you are heating it up. I use spiral pork for this recipe because it is very easy to chop but most importantly, all of this delicious glaze goes into the meat. You can make imitation honey baked pork without spiral pork too, simply chop the ham before adding the honey glaze.
How much pork snail per person
When purchasing pork snail, you’ll need to account for 2-3 servings of pork per pound if you’re buying a pork bone. I always lean around 3 pounds, so I have leftovers from soups and casseroles like a broccoli cheese casserole with ham and pork sandwiches and of course shell potatoes with pork!
° 9-10 pounds of spiral shredded bones (fully cooked)
° Half a cup of honey (pure, not greased)
° Half a cup of unsalted butter
° Half a cup of brown sugar
° 1 teaspoon minced garlic
° Half a teaspoon ground mustard
° Half a teaspoon of black pepper
Pr-eheated oven to 275 deg F .
Lay two extra-large pieces of aluminum foil on the 9 x 13-inch baking dish (or baking dish that would fit pork). Place the ham in the center of the foil on a baking dish (you want enough tin foil so you can cover it all), cut side down.
Wrap the foil completely around the ham, add extra paper if necessary to cover it.
Bake at 275 degrees Fahrenheit for 2.5-3 hours, until the internal temperature reaches 140 degrees Fahrenheit (approximately 3 hours total is suitable for 10-pound pork, you may need more or less depending on the size of the ham).
In a small bowl, combine honey, butter, brown sugar, garlic, mustard and pepper. Bring to a boil over a medium-high heat, then reduce the heat to medium and boil for 2 minutes.
Remove the tin and brush with half the glaze layer. Raise the oven temperature to 450 and bake for 10-15 minutes, until the glaze is nice and sticky and begins to turn brown.
Combine the remaining glaze and pork juices in a frying pan and bring to a boil over a low heat. It is thickened if desired with a cornstarch slurry (equal parts cornstarch and water, mixed and then added to the boiling juices).
Nutrition information :
Calories: 602 Calories Carbohydrates: 19 g | Protein: 42g | Fat: 39 g | | Sodium: 2,310 mg. | Potassium: 575 mg Fiber: 1 g | Sugar: 19 grams | Vitamin A: 203 IU Vitamin C: 1mg Calcium: 21 mg Iron: 2 mg
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