[Illustration: Baked Half Ham]
ROAST: Rolled and cushion-style shoulder; crown roast; blade loin; loin
(center cut); sirloin (bone in); boneless sirloin; Boston butt; fresh or
smoked picnic; fresh or smoked ham; smoked shoulder butt; tenderloin;
spareribs; pork loaf and ham loaf.
BROIL: Smoked ham slices; bacon and Canadian-style bacon. Chops, steaks,
patties and Frenched tenderloin are best cooked by braising or
panfrying, since these methods assure meat that is well done, tender and
juicy throughout by the time it is browned on the outside.
PANBROIL: Smoked ham slices; bacon and Canadian style bacon. Chops,
steaks, patties and Frenched tenderloin are not panbroiled for the same
reason that they are not broiled.
PANFRY: Shoulder steaks; rib and loin chops; patties; Frenched
tenderloin; smoked ham slices; bacon; Canadian-style bacon and liver.
BRAISE: Shoulder steaks; rib and loin chops; tenderloin; spareribs;
hocks; patties; cubes; liver; hearts and kidneys.
COOK IN LIQUID: Spareribs; hocks; smoked ham; picnic; shoulder butt and
shank; heart and kidneys.