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Porkettes Recipe
Porkettes Recipe photo by Taste of Home

Porkettes Recipe

Publisher Photo
Winning an award with this recipe in 1948 is probably the highlight of my grandmother's long life, with a close second being the celebration of her 100th birthday recently. My mother prepared this dish for Grandmother's party, and it was just as delicious as it was when the judges picked it years back.
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES: 4-6 servings

Ingredients

  • 1 pound ground fully cooked ham
  • 1 egg, lightly beaten
  • 1/4 cup sweet pickle relish
  • 1 teaspoon prepared mustard
  • 2 cups mashed cooked sweet potatoes
  • 1 to 3 teaspoons grated orange peel
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 bacon strips, halved lengthwise
  • 1 can (20 ounces) pineapple slices, drained and halved horizontally

Nutritional Facts

1 serving (2 each) equals 545 calories, 33 g fat (12 g saturated fat), 98 mg cholesterol, 1,513 mg sodium, 43 g carbohydrate, 3 g fiber, 20 g protein.

Directions

  1. In a bowl, combine the ham, egg, relish and mustard. Shape 1/3 cupfuls into eight patties the same diameter as the pineapple rings. Combine the sweet potatoes, orange peel, salt and pepper. Shape 1/4 cupfuls into eight patties the same diameter as pineapple rings. On a lightly greased 15-in. x 10-in. x 1-in. baking sheet, assemble in the following order: Cross 2 strips of bacon, 1 pineapple slice, 1 ham patty, 1 sweet potato patty and 1 pineapple slice. Fold bacon ends up and over tops; secure with a toothpick. Bake at 350° for 50-55 minutes or until bacon is crisp. Remove toothpicks; serve immediately. Yield: 4-6 servings.
Originally published as Porkettes in Reminisce September/October 1994, p53

Nutritional Facts

1 serving (2 each) equals 545 calories, 33 g fat (12 g saturated fat), 98 mg cholesterol, 1,513 mg sodium, 43 g carbohydrate, 3 g fiber, 20 g protein.

Reviews for Porkettes

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MY REVIEW
Reviewed Mar. 3, 2008

Oh my! When I saw this recipe memories started flooding back. My mother used to make these beautiful bundles for her ladies' luncheon meetings in the 1950s and '60s. They smelled so good while baking! If I was lucky, mother would make an extra bundle just for me and I marveled at every tasty bite.

I made Porkettes several times myself in the 1970s, but for some reason the dish fell out of my repertoire. I am so excited to rediscover it.

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