1 Clark’s bone-in or boneless ham

1 bottle (18 oz.) Pine Ridge BBQ Sauce

6 oz. pineapple juice

¼ c. dark brown sugar

Preheat oven 325 degrees F

Place ham on rack in your roasting pan, add ¾ c. water and cover with foil.  Bake approximately 18 minutes per pound or until the thermometer reaches 165 degrees F. Remove foil from the ham and thoroughly baste ham with the glaze mixture two times. Place ham back in the oven and cook uncovered and cook uncovered for 5 to 6 minutes to let the glaze set. Remove from oven and let ham rest for a few minutes before serving. Enjoy!

Season Pork Roast (Lemon Pepper, Garlic & Fennel).

Slow roast until tender.

Pull.

Cook in crock pot with Sweet Mustard and enough water to keep moist.

Serve with hard rolls or Hoagie buns.

Brush pork chops with Sweet Mustard and grill.

Brush with butter when done.

Cook favorite pot roast until tender.

Shred and cover with Pine Ridge BBQ Sauce.

Simmer for one hour.

Arrange chicken pieces in a baking dish.

Cover with BBQ sauce and bake covered until juices run clear.

Baste several times during baking.

2 cans whole water chestnuts

1 lb. thinly sliced bacon, cut into thirds

Pine Ridge BBQ Sauce

Wrap bacon around water chestnuts, securing with a toothpick. Bake at 350 degrees for 25 minutes. Drain bacon grease. Coat with BBQ sauce and return to the oven for 30 to 45 minutes.

2 lbs. ground beef

¾ c. fresh bread crumbs

½ onion minced

2 eggs, beaten

1 teaspoon granulated garlic

1 ½ teaspoon salt

1 ½ teaspoon ground black pepper

3 c. shredded cheddar cheese

Pine Ridge Sweet Mustard or Pine Ridge BBQ sauce

Preheat oven to 350 degrees F.

In a large bowl combine ground beef, bread crumbs, onion, eggs, garlic, salt and pepper. Pat out meat mixture into a 14x18 in. rectangle on a piece of wax paper. Spread cheese over the meat, leaving a ¾ in. border around the edges.  Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf.  Press beef in on both ends to enclose the cheese.  Place in a 10x15 baking dish. Pour Pine Ridge Sweet Mustard or Pine Ridge BBQ sauce over the loaf, coating well. Bake 1 hour.

16 small potatoes

6 hard boiled eggs

1 onion chopped

1 ½ c. sweet pickle relish

2 teaspoon salt

1 teaspoon pepper

Green pepper for garnish

Wash potatoes thoroughly and boil with the skins on until fork tender.  Drain potatoes and cool slightly. Peel and cut potatoes in chunks. Stir in salt, pepper and onion.

DRESSING

• ½ c. Miracle Whip

• ¼ c. Pine Ridge Sweet Mustard

• 2 tablespoon dill pickle vinegar

• ½ teaspoon pepper

• ¼ celery salt

• Combine all ingredients and whisk until smooth.

• Chop 5 of the hard boiled eggs (reserving one for garnish).  Add eggs and pickle relish to potatoes and stir till well combined. Pour dressing over potato mixture and gently stir until potatoes are well coated.  Slice remaining egg and green pepper and add to the top of the salad for garnish.

16 hard boiled eggs

2 tablespoons Pine Ridge Sweet Mustard Sauce

1 ½ tablespoons Miracle Whip

1 tablespoon Milk

1/8 teaspoon granulated garlic

¼ teaspoon salt

¼ teaspoon pepper

1/8 teaspoon celery salt

1 tablespoon sweet pickle vinegar

1 small onion, finely chopped

4 strips bacon, finely chopped

While eggs are boiling, fry onion and bacon together until bacon is crisp and onions are lightly browned. Drain on paper towel and reserve garnish. Peel eggs and cut in half. Remove yolks into a small mixing bowl. Mash yolks with a fork until smooth. Add remaining ingredients (except bacon and onion) and stir until well combined and smooth.  Spoon filling into egg whites.  Garnish with bacon and onion.