My first full-time paid position post-graduation took me to downtown Oklahoma City where I promoted Oklahoma’s pork farmers. Although checkoff programs can be a hot button issues for some (looking at you non-internet using Grandpa Compton…), I was grateful promote the state as a whole instead of one specific farmer. The impact was greater.
In that first position I learned to lean in before leaning in was a buzzword. My boss[man] pushed me to do more by pretty much throwing me to the ocean and seeing if I was going to sink or swim.
I also learned to work with like-minded humans in similar positions in other states. Cue the most significant professional relationships of my career.
When I joined Charleston|Orwig I tapped those friendships and professional networks because promoting hog farmers is important to me. I’ve seen firsthand how they care for their animals and how their presence in rural America makes communities richer by their contributions to programs and initiatives.
How can you truly encompass all that is great about perfectly-cooked pork? By perfectly-cooked pork I mean pork that is cooked to 145° F before removed from heat and allowed to rest for three minutes before slicing. Cooking to 145° results in tender, juicy pork that has a blush of pink in the center. (After 5 years, I have this elevator speech on lock.)
Let's cut to the chase. Have you ever wondered what type of kitchen you would be if you were to be a kitchen? Sure you have! Well, you would if a quiz were to exist on site like Buzzfeed.
It's simple. Take the quiz, pin your results and enter the sweepstakes. For every entry, Ohio's hog farmers are donating one meal of pork to a local food back (up to 25,000 meals!).
Rustic interiors have a sense of connection to the past that's hard to resist. Which is good, considering that heritage is important to you and you find unique ways to incorporate family heirlooms into your everyday life.
The aroma of Apricot-Glazed Ham radiates from your oven, bouncing from the exposed beams. This, of course, causes your heart palpitations. The love affair you carry on with dinner is evident in each and every serving, filled with love, passion and commitment.
Not only do you help make a donation to a local food bank and learn about your personality you also receive a corresponding recipe.
5 pounds full cooked whole boneless ham
1/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2/3 cup apricot nectar
2 tablespoons lemon juice
Place ham on rack in a shallow roasting pan. Bake, uncovered, in a 325°F oven for 1-1/4 hours or until meat thermometer registers 140°F (about 15 - 18 minutes per pound).
For the glaze, in a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat until thickened and bubbly, stirring constantly.
Brush ham with glaze. Continue baking 15 - 20 minutes more, brushing occasionally with glaze.
I worked with Ohio Pork Council on behalf of Charleston|Orwig for this project. I gave this project real-estate on Rural Gone Urban because of the impact the pork industry has made in my professional career. I was in no way encouraged or compensated for this blog post. Although, I wouldn't mind if someone sent me a gift card to buy a few pounds of bacon.