1 petite ham
2 tbsp raw honey
2 tbsp orange juice
1 tbsp dry mustard
1/2 tsp black pepper
1 pinch ground cloves
1 cup white wine
1 cup water
1 orange, cut into slices
Thaw the ham in the refrigerator. Remove the ham from the fridge, and let it sit out for 30 minutes to bring it to room temperature.
Preheat your oven to 325 degrees. Place the ham on a roasting rack, in a roasting pan. Pour the wine and water into the pan, and line the pan with the orange slices. Cover the pan tightly with tin foil and roast for 30 minutes.
While the ham is roasting, combine the honey, mustard, orange juice, ground cloves and pepper, and heat everything on low for about 15 minutes. Keep everything at a very gentle simmer, stirring often; it should thicken slightly.
After the ham has roasted for 30 minutes, remove the tin foil and brush on half of the glaze, rotating the ham to glaze both sides. Roast for another 15 minutes, uncovered, and then brush on the rest of the glaze (rotating like before). Keep an eye on the level of liquid in the pan, and add water if needed. Roast for an additional 15 minutes and check the internal temperature; it should register at 155-160 degrees. If it's not there yet, just keep checking it every ten minutes.
Let the ham rest for 10 minutes, and carve into thin slices. Recipe and photos compliments of The Domestic Man.
Super Bowl Sunday is here again! What are some of your best Super Bowl treats and eats? We have compiled a few simple and tasty recipes for you to enjoy compliments of a few of our Paleo-friendly featured chefs. Want more mouth-watering recipes from your Paleo favorites? We have recipes from much more including Balanced Bites, The Clothes Make the Girl, Paleo Comfort Foods, Jen's Gone Paleo and Everyday Paleo...to name a few. For more recipes visit our featured chef page.
- 2 tart apples, peeled and cut into 3/4 inch cubes
- 1 lb pork tenderloin, cut into 3/4 inch cubes
- 2 tbsp traditionally fermented wheat free tamari or Coconut Aminos
- 2 tbsp maple syrup
- 2 tbsp olive oil
Combine tamari, olive oil, half the maple syrup, and pork in large bowl and marinate for one hour or overnight. Soak wooden skewers for 30 minutes. Alternate the pork and apples on about five or six skewers. Grill or broil in the oven 15 minutes or until brown. Turn and brush with extra marinade halfway through. Drizzle with remaining maple syrup and serve. Recipe compliments of Peggy Emch of The Primal Parent.
Herbed Chicken Skewers
- 5 pounds of chicken tenders
- 1/4 cup olive oil
- The zest of one lemon
- 1/4 cup herbs de provence
- Salt and black pepper to taste
Rinse chicken tenders under cold water and pat dry with a paper towel. Carefully remove the tendon with a knife. Cut tenders into large chunks. In a large mixing bowl, combine chicken, olive oil, herbs de provance, lemon zest, salt, and pepper. Cover bowl with plastic wrap and let marinate for 2-4 hours. Preheat grill to medium high heat. Skewer chicken, and grill 12-15 minutes, turning every 3-4 minutes until meat is no longer pink. Recipe compliments of Hayley Mason and Bill Staley of The Food Lovers Primal Palate.
More of our Super Bowl Favorites:
Crispy Spiced Chicken Livers
Lamb Meatballs with Cucumber Coconut Raita
Sliders with Roasted Garlic Ciliantro Chimichurri
Sausage Stuffed Dates
For more mouth-watering recipes visit our monthly chef page.
When US Wellness Meats was founded back in 2000, we were raising and selling our grass-fed beef
products only. After a few short years in business we realized we needed to widen our horizons as there are so many other great products we could be offering! So we started to branch out into grass-fed dairy and lamb products, and things continued to grow from there. We would not be the company we are today without the other amazing farmers and producers who contribute to our business.
We get customer questions weekly about the different sources of our products and where they are raised, so we decided an in-depth blog post would be a great way to address all of these questions at once!
We’ll start at the beginning
Our beef is raised in the heart of the Midwest. Most of our current production comes from three of the founding members
of the company located in Northeast Missouri and West Central Illinois. We enjoy long summers with abundant rainfall to keep our pastures green most of the year. We bale plenty of those warm weather grasses in the summer so the cattle enjoy those same grasses when snow is on the ground.
We also source hard to come by cuts (such as hangar steaks, flanks, etc) from a farm run by personal friends of ours in picturesque Tasmania. This island is the ideal place for grazing animals as they have a temperate climate that allows for grazing year round, and no hormones or GMOs are even allowed on the island. Both our Midwest and
Tasmania cattle are 100% grass-fed and grass-finished. Lamb:
Our lamb is also a Missouri product. Raised just south of US Wellness headquarters near Perry, MO our lambs are 100% grass-fed and grass-finished. They enjoy lush Missouri pastures and plenty of rainfall. Bison:
Our bison are roaming around the open pastures of the Dakotas and Northern Plains and our farmers there are dedicated to improving the native grasses of the area, and ensuring the natural way of life bison have been accustomed to for decades. Our bison products are 100% grass-fed and grass-finished. Pork:
All of our pork products are GAP-certified, meaning they are raised in the best conditions possible. Our pork comes from Heritage Acres which is a group of small, local Missouri farmers providing the finest quality, antibiotic-free pork. Poultry:
We actually have two different poultry farms raising animals for US Wellness Meats. Oaklyn Plantation in Darlington, South Carolina raises all of our free range 20-lb chicken bundles and ships those direct from the farm.
Due to growing interest and frequent customer requests, Oakland Plantation also started raising soy-free chickens in the summer of 2011.
Our second producer is in Oklahoma, and they raise free range birds for our smaller chicken packages. All of their birds are raised under sunny Oklahoma skies on a non-GMO feed ration, in addition to the grass, sticks and bugs they enjoy on a daily basis. Rabbit:
Gourmet rabbit is one of the best kept secrets here at US Wellness Meats. Our rabbit comes from a small farm in Michigan. Seafood:
Our seafood products come from Vital Choice, one of the premier wild-caught seafood providers in the country. Their products are certified sustainable, and most products are caught off the west coast and surrounding waters. The only exception is our wild-caught raw shrimp which comes from a different company fishing off the coast of Mexico. Dairy:
We are very lucky to be able to source grass-fed dairy products, without any added growth hormones.
Our Pure Irish Kerrygold Butter is grass-fed from Irish cattle. We have two different Amish dairies- one in Indiana, the other in Pennsylvania, who supply us with raw, grass-fed cheese as well as four different varieties of goat cheese. Olive Oil:
One of the newest additions to our store is Extra Virgin Olive Oil, produced by Chaffin Family Orchards in Oroville, CA. Most of their trees are over 100 years old and all the olives are hand-picked. They use the animals on their farm to help with trimming and pruning – check out the goats on weed control!
We have carefully collaborated with like-minded farmers and individuals that hold their products to the same standards we believe in for our company. Long story short, we have built our business over the past eleven years while respecting our animals and our environment. We enjoy the products, just like our customers, so it remains our goal to offer the best selection possible.
The US Wellness crew had an amazing meal on February 27 at Thyme Square Cafe's Feature Farmer Dinner, where US Wellness was the “featured farmer”. Thyme Square Café is located just across the river in scenic Quincy, IL and is one of our best wholesale customers.
The five course meal featured our Beef Brisket, Whole Chicken, Rabbit Striploin and Lamb Chops, in an effort to showcase the wide array of meat cuts we offer. Chef Cory Shupe and his staff did a remarkable job preparing every course and explaining to the sold-out restaurant exactly how everything had been prepared.
The mouth-watering menu is below, along with some photos and comments.
Thank you again to Chef Cory Shupe and his staff for a delicious dinner and a wonderful evening!
Appetizer: Amuse Bouche
Bite-size morsel to tease & wet the palette…
This was our Beef Brisket – corned and served with cabbage on a small biscuit. Don’t let its size fool you – it was small but the flavor was incredible!
1st course: Chicken galantine, grilled ciabatta, tart cherry mustard & marinated olives
Our Whole Chicken, including homemade broth, organs, etc…very, very healthy! This dish contains the chicken broth, which is a superfood itself, but also all the organs: liver, kidney, etc and all the health benefits they provide. The grilled ciabatta was an excellent side dish and we loved the tart cherry mustard!
2nd course: Braised rabbit risotto with wild mushrooms & Italian parsley
Rabbit striploin served over rice with creamy mushroom sauce and chunks of wild mushrooms topped with parsley. This was a hands down US Wellness favorite! For many of us it was the first time trying rabbit, and we were more than pleasantly surprised! The rabbit striploin was very tender and lightly seasoned to give it a clean, crisp flavor.
3rd course: Lamb chops with roasted potatoes, rosemary, carmelized onions and grilled lemon
Lamb rib chops – amazing. Our lamb comes from the Katadin and Dorper breeds, which are hairsheep, meaning they do not produce wool. This leads to a fresh, clean flavor. The 6 oz lamb chops were amazingly tender with an outstanding flavor - we could have all eaten twice as much!
4th course: Coffee cream profiteroles topped with toasted pistachios; served with spiced hot chocolate
Some of the best hot chocolate we have ever had! It actually contained cayenne pepper, which we would have never guessed. It was completely addicting and we could have drank a gallon of it!
We went home full and happy! We had a great evening and met many new friends who had plenty of questions to ask about grass-fed meats.
(Jim, Jen, Tressa, Amanda, John)
Please leave us your comments – we love to hear from our readers and customers!
Fall is in the air and today is October 1st which kicks off National Pork Month! Try the delicious and simple recipe below to celebrate. For a quick history lesson, here is what the National Pork Board has to say about, well what else, pork!
"The pig dates back 40 million years to fossils which indicate that wild pig-like animals roamed forests and swamps in Europe and Asia. By 4900 B.C. pigs were domesticated in China, and were being raised in Europe by 1500 B.C. On the insistence of Queen Isabella, Christopher Columbus took eight pigs on his voyage to Cuba in 1493. But it is Hernando de Soto who could be dubbed "the father of the American pork industry." He landed with America's first 13 pigs at Tampa Bay, Florida in 1539. Native Americans reportedly became very fond of the taste of pork, resulting in some of the worst attacks on the de Soto expedition. By the time of de Soto's death three years later, his pig herd had grown to 700 head, not including the ones his troops had consumed, those that ran away and became wild pigs (and the ancestors of today’s feral pigs or razorbacks), and those given to the Native Americans to keep the peace. The pork industry in America had begun. Pig production spread throughout the new colonies. Hernando Cortez introduced hogs to New Mexico in 1600, and Sir Walter Raleigh brought sows to Jamestown Colony in 1607. Semi-wild pigs conducted such rampages in New York colonists' grain fields that every owned pig 14 inches high had to have a ring in its nose. On Manhattan Island, a long solid wall was constructed on the northern edge of the colony to control roaming herds of pigs. This area is now known as Wall Street. The pig population of Pennsylvania colony numbered in the thousands by 1660. As the seventeenth century closed, the typical farmer owned four or five pigs, supplying salt pork and bacon for his table with surpluses sold as barreled pork. Finishing pigs on Native Americans corn became popular after becoming a common practice in Pennsylvania. After the Revolutionary war, pioneers began heading west and they took their indispensable pigs with them. A wooden crate filled with young pigs was often hung from the axles of prairie schooners. As western herds grew, the need for pork processing facilities became apparent. Packing plants began to spring up in major cities. Pigs were first commercially slaughtered in Cincinnati, which became known as Porkopolis. More pork was packed there than any other place in the mid-west."
Now back to the recipe!
Recipe and photo are used with permission from www.theotherwhitemeat.com
Autumn Vegetables and Pork Chops
6 pork chops, 3/4-inch thick
1 medium acorn squash
2 tablespoon butter, melted
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1 teaspoon orange peel, grated
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 cup brown sugar
3 tablespoons green onion, chopped
2 cups green peas, frozen
Slice acorn squash in half, remove seeds and slice each half into 6 slices, approximately 1/2-inch thick. Place 6 half slices on bottom of 5-quart slow cooker. Arrange 3 pork chops over squash; repeat layers. Combine all other ingredients except peas; pour over squash mixture. Cover and cook on low 5-6 hours or until pork and squash are tender. Remove both from slow cooker; keep warm. Stir in frozen peas. Turn heat setting to high. Cover and cook about 5 minutes or until peas are tender; drain.
This is a slow cooker meal worth waiting all day for. Winter squash redolent of cinnamon & orange accompanies tender pork chops. Serve with warm rolls and apple cider.
Watch our sale page for different pork products to be on sale each week throughout the month of October (aka Porktober).