Menu
Cart 0

Pine Ridge Recipes

Clark's Sticky Sweet Glazed Ham

  • 1 Clark's bone-in or boneless ham
  • 1 bottle (18 oz.) Pine Ridge BBQ Sauce
  • 6 oz. pineapple juice
  • 1/4 cup dark brown sugar
  1. Preheat oven to 325 degrees F
  2. Place ham on rack in your roasting pan, add 3/4 cup water, and cover with foil. Bake approximately 18 minutes per pound or until the thermometer reaches 165 degrees F.
  3. While the ham is heating, mix all of the other ingredients thoroughly. Remove ham from the oven and raise the oven Temperature to 425 degrees F.
  4. Remove foil from the ham and thoroughly baste ham with the glaze mixture two times. Place ham back in the oven and cook uncovered for 5 to 6 minutes to let the glaze set.
  5. Remove from oven and let ham rest for a few minutes before serving. Enjoy!

    Sweet Mustard Pulled Pork

    1. Season Pork Roast (Lemon Pepper, Garlic, Fennel)
    2. Slow Roast until tender
    3. Pull
    4. Cook in Crock Pot with Sweet Mustard and enough water to keep moist
    5. Serve with Hard Rolls or Hoagie Buns

      Sweet Pork Chops

      1. Brush Pork Chops with Sweet Mustard & Grill
      2. Brush with butter when done

        Pine Ridge Barbeque Beef

        1. Cook favorite pot roast until tender
        2. Shred and cover with Pine Ridge BBQ Sauce
        3. Simmer for one hour

          Pine Ridge Barbeque Chicken

          1. Arrange chicken pieces in a baking dish
          2. Cover with BBQ sauce and bake covered until juices run clear
          3. Baste several times during baking

            Pine Ridge Bacon Wrapped Water Chestnuts

            • 2 Cans whole water chestnuts
            • 1 lb. thinly sliced bacon, cut into thirds
            • Pine Ridge BBQ Sauce
            1. Wrap bacon around water chestnuts, securing with a toothpick
            2. Bake at 350 degrees for 25 minutes
            3. Drain bacon grease
            4. Coat with BBQ Sauce and return to oven for 30-45 minutes

              Pine Ridge Cheeseburger Meatloaf

              • 2 pounds Ground Beef
              • 3/4 cup fresh breadcrumbs
              • 1/2 minced onion
              • 2 eggs, beaten
              • 1 1/2 teaspoon salt
              • 1 1/2 teaspoon ground black pepper
              • 1 teaspoon granulated garlic
              • 3 cups shredded cheddar cheese
              • Pine Ridge Sweet Mustard Sauce or Pine Ridge BBQ & Dipping Sauce
              1. Preheat oven to 350 degrees F
              2. In a large bowl, combine the beef, breadcrumbs, onion, eggs, salt, pepper, and garlic and mix well.
              3. Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper.
              4. Spread cheese over the meat, leaving a 3/4 inch border around the edges.
              5. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf.
              6. Press beef in on both ends to enclose the cheese. Place in a 10x15 baking dish.
              7. Pour Pine Ridge Sweet Mustard Sauce or Pine Ridge BBQ & Dipping Sauce over the loaf, coating well.
              8. Bake in the preheated oven for 1 hour

              Pine Ridge Potato Salad

              • 16 small potatoes
              • 6 hard boiled eggs
              • 1 onion, chopped
              • 1 1/2 cups sweet pickle relish
              • 1/2 tablespoon salt
              • 1/4 tablespoon pepper
              • Green Pepper for garnish
              • DRESSING:
              • 1/2 cup Miracle Whip
              • 1/4 cup Pine Ridge Sweet Mustard Sauce
              • 2 tablespoons dill pickle vinegar
              • 1/2 teaspoon pepper
              • 1/4 teaspoon celery salt
              1. Wash potatoes thoroughly and boil with skins on until fork tender.
              2. Drain potatoes and cool slightly.
              3. Peel and chunk potatoes.
              4. Stir salt and pepper into potatoes.
              5. Add onion and let potatoes set while you mix the dressing.
              6. Dressing: Combine all ingredients and whisk until smooth
              7. Chop 5 of the hard-boiled eggs (reserving one for garnish).
              8. Add eggs and pickle relish to potatoes and stir until well combined.
              9. Pour dressing over potato mixture and gently stir until potatoes are well coated.
              10. Slice remaining egg and green pepper and add to the top of the salad for garnish

              Pine Ridge Roundup Deviled Eggs

              • 16 hard-boiled eggs
              • 2 tablespoons Pine Ridge Sweet Mustard Sauce
              • 1 1/2 tablespoons Miracle Whip
              • 1 tablespoon milk
              • 1/8 teaspoon granulated garlic
              • 1/4 teaspoon salt
              • 1/4 teaspoon pepper
              • 1/8 teaspoon celery salt
              • 1 tablespoon sweet pickle vinegar
              • 1 small onion, finely chopped
              • 4 strips of bacon, finely chopped
              1. While eggs are boiling, fry onion and bacon together until bacon is crisp and onions are lightly browned
              2. Drain on paper towel and reserve for garnish
              3. Peel eggs and cut in half
              4. Remove yolks into a small mixing bowl
              5. Mash yolks with a fork until smooth
              6. Add remaining ingredients (except bacon and onion) and stir until well combined and smooth
              7. Spoon filling into egg whites
              8. Garnish with bacon and onion