Cinco De Mayo Recipes on Twin Cities Live + a Culinary Trip through Scandinavia

Before refrigeration, farmers slaughtered pigs in late fall. The meat was cured (salted/smoked) over winter and was finally ready to eat in early spring—right around Easter. And Let’s be honest—ham also wins the table for many reasons: • It feeds a crowd • It’s easy to prepare • It takes on glazes beautifully (honey, mustard, clove, maple) • Looks impressive as a centerpiece On Friday Teena made a Hot Honey Ham on Twin Cities Live and you can watch the show link here &...

Soda Bread Crusted Pork Chops & Colcannon Potatoes for St. Patrick's Day on WCCO!