Recipes from

WHS Greene

2021 Recipes

    • 1 fully cooked bone-in half ham (10 to 12 pounds)
    • 1 12-ounce can root beer
    • 1 1/2 c. plum jelly
    • 1/2 c. spicy brown mustard
    • 3 tbsp. apple cider vinegar

Step 1:
Preheat the oven to 325˚. Score the surface of the ham in a diamond pattern about 1/8 inch deep. Place the ham on a rack in a large roasting pan, tent it with foil and bake for 2 hours.

Step 2:
Meanwhile, heat the root beer, jelly, mustard and vinegar in a small saucepan until bubbly. Cook until reduced and a bit thicker, about 30 minutes. (Be careful—the mixture can easily boil over.)

Step 3:
After 2 hours of baking time, remove the foil from the ham and brush with the root beer glaze. Continue baking, uncovered and brushing with more glaze every 20 minutes, until nice and glossy, about 1 more hour. Remove from the oven and let rest 15 to 20 minutes before carving.

Serves 6

  • 1-1/2 pounds lamb stew meat, cut into one-inch cubes
  • 1/3 cup plus 1 tablespoon all-purpose flour, divided
  • 3 tablespoons olive oil, divided
  • 3 medium onions, chopped
  • 3 garlic cloves, minced
  • 4 cups reduced-sodium beef broth, plus a splash for deglazing the pan
  • 2 medium potatoes, peeled and cubed
  • 4 medium carrots, cut into one-inch pieces
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup frozen peas
  • 2 tablespoons water

Step 1: Prep and Brown the Lamb
Preheat your slow cooker on low (trust us, it’s worth it) and heat a cast-iron skillet (or any other heavy pan) on medium-high.
Toss the lamb with a third cup of flour until coated. You can do this by sealing the two ingredients in a zip-top bag, then shaking, or by tossing them together in a large mixing bowl.

Once the skillet is hot, brown the lamb with 2 tablespoons of olive oil. You don’t need to cook the lamb long—just enough to get some nice color on the outside. When it’s nicely browned, remove from the pan with a slotted spoon and set aside.

In the same pan, sauté the onions and garlic for a minute or two. Hit this with a splash or two of the beef broth—this will help deglaze, or loosen all the tasty browned bits from the pan. Again, you don’t need to cook these completely—the slow cooker will take care of that.

Step 2: Start Slow Cooking
When the slow cooker is warmed, add the lamb and the onion, garlic and broth mixture—you want every bit of flavor from the skillet going into the slow cooker. Then stir in the potatoes, carrots, seasonings, Worcestershire sauce and beef broth.

Let the stew cook on low for 8 to 10 hours.

Step 3: Add the Finishing Touches
Peas cook quickly in the slow cooker, so wait until the last half hour to stir them in.

This is also the time to give your stew a bit more body. So, thicken the stew with a bit of flour. Whisk together 1 tablespoon of flour with 2 tablespoons of water until nice and smooth. Then stir into the stew. Place the lid back on the slow cooker and let the stew bubble away for 30 minutes more.

Serves 6

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 large carrot, peeled and finely chopped
  • 1 pound ground beef chuck
  • Salt and pepper
  • 1 cup whole milk
  • 1 cup dry white wine
  • ⅛ teaspoon freshly grated nutmeg
  • 1 14-ounce can plum tomatoes, cut up, with juice

In a Dutch oven, heat butter and olive oil over medium heat. Add onion and cook 5 minutes, or until translucent. Add celery and carrot. Cook an additional 2 minutes and stir. Incorporate ground meat, a large pinch of salt and a grinding of pepper. Cook, stirring well for 5–6 minutes, or until meat is no longer pink. Add milk and cook gently for about 10–15 minutes, or until absorbed. Pour in wine and sprinkle in nutmeg. Cook for about 10–15 minutes, or until absorbed. Add tomatoes. Bring mixture to a boil, then turn way down and simmer, covered, for about 3 hours, or until thickened stirring occasionally. Season to taste. This is most often served on tagliatelle or pasta of your liking.

Serves 4

  • 1½ to 2 pounds, pork tenderloin, two pieces

Marinade

  • 1 cup orange juice
  • ¼ cup extra virgin olive oil,
  • ⅓ cup brown sugar, packed
  • ½ teaspoon cinnamon
  • ½ teaspoon dry mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup fresh mint, finely chopped

Chutney (best made a day ahead)

  • 3 slices fresh pineapple, ½-inch thick (no core or skin)
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 2 tablespoons dark rum
  • 2 tablespoons orange juice
  • ⅓ cup golden raisins
  • ¼ cup sweet onion, diced
  • ¼ cup sweet red pepper, diced (hot if you prefer)
  • ¼ cup fresh mint, finely chopped
  • Salt, to taste

Whisk marinade ingredients in a nonreactive bowl. Place tenderloin in half-gallon plastic zip bag. Pour in marinade. Put in the refrigerator for two hours or overnight. For chutney, preheat broiler. Mix melted butter with brown sugar. Lay pineapple slices on a parchment-lined baking sheet, and brush top of pineapple slices with half of the butter mixture. Broil for 2 minutes. Flip pineapple slices and brush with remaining butter mixture. Broil for 1–2 minutes. Cool pineapple and dice. Meanwhile, plump raisins in rum and orange juice mixture in microwave for 30 seconds to 1 minute. Combine raisins, pineapple and remaining chutney ingredients. Salt, to taste. Refrigerate overnight. To  finish, heat oven to 350°. Remove pork from marinade and dispose of extra liquid. In a cast iron or other oven-safe skillet, sear pork over medium-high heat for 2–3 minutes. When lightly brown, place skillet in preheated oven. Roast, uncovered for 20–25 minutes or until the internal temperature reaches 145°. Let pork sit at room temperature for 5–10 minutes before slicing into 1½-inch-thick slices. Serve with chutney, roasted asparagus and steamed rice.