Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.
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Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
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Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.
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Few dishes are more comforting than gooey macaroni and cheese hot out of the oven. But we’ve managed to make it even more appealing by serving it in individual prosciutto cups topped with crispy panko. These mac ’n’ cheese cups are an ideal party appetizer or midafternoon snack. Or for a satisfying meal, serve them alongside some sautéed zucchini.
What to buy: Lining the wells of the muffin pan is easiest using prosciutto slices that are at least 3 inches wide.
Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.
Game plan: Place the prosciutto in the freezer for about 5 minutes to make it easier to slice and line the muffin-pan wells with.
If you don’t have a 12-well muffin pan, you can use two 6-well muffin pans; just be sure to bake them side by side in the oven.
This recipe was featured as part of our hand-held meals you can make in a muffin pan.