Philly Roast Pork Sandwich meets St.Louis

1 Boneless Pork Butt Roast
2 cups of Chicken Broth
1 cup White wine
Rosemary
Bay Leaves
Thyme
Oregano
Fennel seeds
Red Pepper Flakes
Peppercinis
Garlic Cloves
Black Pepper
Garlic Salt
Toasted Garlic Cheese Hoagie Rolls

Mustard Greens, Broccoli Raabe or Spinach
Garlic
Salt
Red Pepper Flakes

Provel cheese or Munchie cheese

Roast at 275 degrees to 180 degrees, about 35-40 minutes per pound internally. Chill overnight, slice very thin. Also, chill broth overnight. Skim fat the reheat pork in au jus broth.

Bring salted water to a boil, drop in trimmed and stem split broccoli raab, cook till the thickest stalk is tender then drain. Add olive oil to a skillet, garlic, red pepper flakes, saute, add broccoli raab, cook about 10 minutes then add salt, continue cooking until very tender up to 20 minutes, remove from heat.

Serve on toasted garlic hoagie rolls with broccoli rabe, pepperoncini's, and Provel or munchie cheese, preferably Provel (or pickles, pepperoncini, and slivered red onions if no sauteed veggies are on hand) You can just make cheese garlic bread with butter, a light dusting of garlic salt and Provel cheese.

Kentucky Legend Ham baked with a brown sugar coffee glaze

Kentucky Legend double-smoked hickory hams are consistently delicious, juicy and easy to prepare. This one is served with ham gravy to top your meat, rice of for sopping up with rolls or biscuits. The gravy is salty, sweet, bitter, sour and umami with the addition of smokey profile, this is perfectly balanced for each and every taste bud.

1 whole Kentucky Legend double-smoked hickory ham (about 7-8 pounds)
1 6 oz can dole pineapple juice (the mini can)
1 cup loose dark brown sugar
1-2 tablespoons honey mustard dipping sauce
16 whole cloves
3/4 - 1 cup freshly brewed coffee (depending on your taste)

Place unwrapped ham in a small oven roasting pan, score the ham along the thin guidelines in a criss-cross pattern. Rub the exterior of ham with honey mustard, stud with cloves, pack brown sugar on the top and sides of ham, pour pineapple juice into the bottom of the roasting pan. Cover and cook at 325 degrees, basting occasionally until the ham reaches between 135-140 degrees. Use a recently calibrated meat thermometer. Allow ham to rest for about 15-20 minutes. Meanwhile, remove accumulated juices to a saucepan, add coffee to taste, then thicken using a corn starch slurry brought to a boil while whisking. Slice ham and serve. 

https://kentuckylegend.com/where-to-buy/state/