Pig Fingers with Two Sweet & Spicy Glazes

“Pig Fingers” with Two Sweet & Spicy Glazes
“Pig fingers” get their name from a double-helping of pork, in the form of both ham and ground pork, that goes into the mix, and from the finger-like shapes into which they’re molded. With a little ground beef or veal added to the blend, they’re really something of a cross between a meatball, a sausage and a miniature meatloaf. Make one or both glazes, either way, this dish is a winner!

Pig Fingers:

1 ½ lb ham
¾ lb ground pork
¾ lb ground bison or beef
2 eggs, lightly beaten
2 cups fine bread or cracker crumbs
1½ cups milk
Freshly ground black pepper, to taste

Smoked Sugar-Mustard Glaze:

6 tablespoons Bourbon Smoked Sugar
2 teaspoons dry mustard
3 tablespoons cider vinegar
1 cup hot water
Mix all ingredients in a small pan over medium heat and stir until sugar dissolves.

Spicy Maple Syrup Glaze:

½ cup maple syrup
1 tablespoon Blis Blast Hot Pepper Sauce or to taste
1 tablespoon cider vinegar
½ cup hot water
Mix all ingredients together and stir until thoroughly combined.



Preheat the oven to 350 degrees F.


Grind the ham coarsely in a meat grinder or food processor. Do not over-process. Mix the ham with the ground pork and beef. Add the eggs, milk, breadcrumbs and black pepper. Mix gently, but thoroughly.


Shape the meat mixture into finger-like shapes of about 1 ½-2 tablespoons each. Divide the “fingers” between two (or more) lightly greased baking dishes at least 2 inches deep. Leave space in between “fingers”.


Pour each sauce over one pan of fingers. Bake for 75 to 90 minutes, turning once halfway, until the fingers are glazed and browned. Remove the pans from the oven and allow to stand for a few minutes. The sauce may seem a little thin, but it will continue to thicken from the heat of the pan.


Pile the fingers up on serving platters, and drizzle with the remaining glaze. Serve with plenty of napkins.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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