Maple Pork Tenderloin

Maple and mustard make a sweet-and-savory mahogany-colored sauce. A delicate note of sage gives it a wintery touch. Fresh thyme or rosemary also work if you prefer.

Jubilee Roasted Whole Chicken

This is amazingly simple! Just coat the chicken and throw it in the pot. If you really want to complicate this recipe then you can try throwing it in the pot from a distance, maybe 3-point range. For me, I just plop it in there and get delicious results every time :)

Maple Glazed Hamsteaks

What I like about this recipe is that it is a quick and easy way to prepare a ham. The ham steak is simply brushed with this glaze while being fried in the pan. The glaze is a combination of just a few ingredients—maple syrup, apple cider vinegar, and Dijon mustard.

Honey Glazed Hamsteak (Dinner for Two)

When you’re cooking dinner for one or two, holiday meals can be daunting. All of that food! So many leftovers! Fortunately, ham steak exists. That means instead of buying a whole ham, you can buy a slice of ham from a ham roast. Fry it on the stovetop or bake it in the oven.

How to Cook A Ham

Ham is usually served on the holidays, so be sure to read our tips to learn how to cook and bake the perfect ham for your guests.

Auntie Bethany's Curried Fruit Sauce

This is our favorite traditional side dish for our Holiday Ham. My sister-in-law brought this to a holiday gathering as a side for the ham year's ago. At first I thought it sounded a bit on the weird side....but turned out to be AMAZING and I request it at every holiday gathering! I now add a few scoops of it to our ham in the last 15 minutes of cooking time.

Pork Chops with Bacon and Kale

This is a delicious and healthy quick dinner, plus, the cast-iron makes for minimal mess as this is a one pot kind of dish. Not only does it taste good, but there are a lot of health benefits to adding hearty dark greens like Kale as they are a nutritional powerhouse packed with calcium, fiber, vitamins and antioxidants (you can also substitute Swiss chard, mustard greens or even baby collards).

Pan Seared Pork Chop with White Wine Rosemary Garlic Pan Sauce

IngredientsJubilee Farm Pork ChopsSalt & Pepper to Taste 1 Lemon2 Cloves Garlic2 Sprigs fresh Rosemary2 Tablespoons White Wine1 Tablespoon Butter2 teaspoons Olive Oil 2 Tablespoons Heavy CreamDirectionsSeason Chops with salt and pepper to taste. Heat olive oil in pan till almost smoking. Add butter till sizzling and just starting to brown. Sear Pork Chops over medium high heat for 2-3 minutes on one side, then flip to other side and reduce heat to medium. Add garlic and rosemary to pan. Squeeze the juice of one lemon over the pork chops, garlic and rosemary. Occasionally spoon some pan sauce over the chops so that it cooks into the meat. Once the chops have reached an internal temp of 150 F, remove them to a plate while you make the pan sauce. For the pan sauce, simply deglaze the pan with white wine, being sure to scrape up any brown bits off the bottom of the pan (make sure you don’t burn anything during the cooking process as this will make the pan sauce bitter). Reduce the wine by half, then pour in the cream stirring to marry the flavors, then melt in the butter – being sure to stir continuously so that the sauce does not break. Taste and season with salt and pepper if necessary. Pour over the pork chops and enjoy! Recipe Credit to: Reid Harrison

Shepherd's Pie

(Makes 6 Servings: 2 Quart Casserole)Ingredients4 large potatoes, peeled and cubed1 tablespoon butter1 tablespoon finelly chopped onion1/2 cup shredded cheddar cheeseSalt and pepper to taste5 carrots, chopped1 tablespoon vegetable oil1 onion, chopped1 lb Jubilee Farm grassfed ground beef2 tablespoons all-purpose flour1/2 cup beef broth1 tablespoon ketchup1 tablespoon of worcestershire sauce1/4 tsp ground garlic InstructionsBring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside. Bring a large pot of salted water to a boil, adding carrots and cooking until tender but still firm, about 15 minutes. Drain, mash (or dice) and set aside. Preheat oven to 375º.Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, worcestershire, ground garlic, and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.Spread the ground beef in an even layer on the bottom of a 2-quart casserole dish. Next, spread a layer of mashed/diced carrots. Top with mashed potatoes and the remaining cheddar cheese.Bake in the preheated oven for 20 minutes, or until golden brown.