Taylor pork roll, also known as Taylor ham, is a beloved delicacy for many people in New Jersey and surrounding areas This salty, smokey, and slightly sweet processed meat product has a devoted following of fans who enjoy it for breakfast, lunch, and even dinner.
While this specialty pork is often prepared on the stovetop, cooking Taylor pork roll in the oven is an excellent way to make perfect slices every time The oven provides even, consistent heat that crisps up the exterior while keeping the interior tender
In this simple guide, I’ll walk you through the easy process of oven-baking Taylor pork roll step-by-step. Whether you’re a lifelong fan or tasting it for the first time, these tips will help you cook this regional favorite right in your own kitchen. Keep reading for everything you need to know!
Gathering the Ingredients
Cooking Taylor pork roll in the oven only requires a few simple ingredients:
-
Taylor pork roll – This is the star ingredient! Look for packages of preslicedTaylor pork roll or a whole pork roll log that you can slice yourself The most popular brands are Taylor and Case
-
Cooking spray or oil – This helps prevent sticking and promotes even browning. You just need about 1 teaspoon for the baking sheet.
-
Seasonings (optional) – Taylor pork roll has a distinct flavor on its own, but you can add spices for extra flavor. Black pepper, garlic powder, onion powder, and red pepper flakes work nicely.
That’s it! The pork roll provides plenty of rich, meaty flavor on its own. Now let’s get to the easy oven method.
The Oven Method
Preheating your oven and preparing the pork roll slices are the only work involved. After that, you just bake, flip once, and enjoy!
Step 1: Preheat Oven and Prep Baking Sheet
Preheat your oven to 400°F. Line a rimmed baking sheet with foil or parchment paper. Lightly coat the foil with cooking spray or brush with oil. This prevents sticking.
Step 2: Slice the Taylor Pork Roll
If using presliced pork roll, you can skip this step. If starting with a whole log, slice it into rounds about 1/4 to 1/2 inch thick. Thinner slices will get crispier than thicker ones.
Step 3: Arrange on Baking Sheet
Arrange the slices in a single layer on the prepared baking sheet. Make sure they aren’t touching. Sprinkle lightly with any seasonings, if desired.
Step 4: Bake
Bake for 6 minutes, then flip each slice over. Bake for 6 more minutes. The slices should release easily from the foil.
Step 5: Check for Browning
After 12 minutes total, check the slices. For lightly browned and slightly puffed edges, remove from oven. For crisper slices, bake 2-4 minutes longer before removing.
That’s it! Let the slices cool for 2 minutes before serving or assembling into delicious Taylor pork roll sandwiches. Enjoy!
Serving Suggestions
Taylor pork roll straight from the oven is hard to resist, but here are some tasty ways to serve it:
-
On a sandwich or breakfast plate with egg and cheese
-
Chopped up in hash browns or home fries
-
In a breakfast burrito or omelet
-
On a pizza as a fun topping
-
On a charcuterie or cheese board for appetizers
Oven-baked Taylor pork roll also stores well in the fridge for 3-5 days and freezes for up to 3 months. Reheat in a skillet or microwave until sizzling.
Frequently Asked Questions
Here are answers to some common questions about cooking Taylor pork roll in the oven:
Can you cook Taylor pork roll from raw in the oven?
No, Taylor pork roll needs to be precooked before baking to prevent food safety issues from consuming undercooked pork. Look for packages that say “fully cooked” on the label.
What temperature should you bake it at?
400°F is ideal, producing lightly crisped edges in about 12 minutes total. You can bake slightly hotter or longer for crispier results.
Should you flip the slices halfway through?
Yes, flipping halfway helps the slices brown evenly on both sides. Bake 6 minutes, flip, then 6 more minutes.
How do you prevent sticking on the baking sheet?
Lightly coat the foil or parchment paper with cooking spray or oil before adding the pork roll slices. This allows easy release.
Can you bake an entire Taylor pork roll log?
You can, but slicing it first helps the inside and outside cook evenly. Bake whole logs for longer, up to 30 minutes.
Let’s Get Cooking!
Now you’re ready to enjoy Taylor pork roll hot from the oven! With just a few minutes of prep time, you can bake the perfect pork roll slices for sandwiches, platters, or snacking.
Want more serving inspiration? Try mixing baked Taylor pork roll into mac and cheese or gnocchi bakes. The possibilities are endless with this flavorful processed meat.
From longtime fans to newcomers, oven-baked Taylor pork roll is easy to make and enjoy. Grab a package at your local deli and follow the simple steps above for crispy, tasty results every time. Dig in!
The Non-Negotiables
First, the meat: we already know that this sandwich is built around a Taylor ham/pork roll, so your first step should be to buy a pack. A lot of people asked me if I was going to score the slices of Taylor ham with a knife before searing them to keep them from curling. I made three or four big cuts around the edges of the pre-packaged slices, and sure enough, the cut slices only popped up slightly in the middle. However, I decided not to make the cuts because it turns out that the meat curling is actually helpful when making the sandwich: when seared to perfection, the upside-down large pepperoni-shaped cups of pork roll fit more snugly into each other and the top half of the Kaiser roll, making a top hat shape for the rest of the sandwich. Plus, after being steamed, the uncut slices flattened out just the right amount so they kept their original shape without messing up the order of the sandwich. Save yourself some time and skip the slicing!.
After frying the pork roll slices, its time to fry the eggs in the pork roll grease. As soon as the eggs are closing in on over-medium, they get lacquered in American-single yellowish orange. You need to be able to taste each layer of cheese in the sandwich, so putting one slice of cheese on top of each egg doesn’t work. Putting both slices of cheese on top of one of the fried eggs made the cheese stickier. Once I realized I needed a strong base for the rest of the sandwich (separating the cheese made things slippery!), it all kind of fell into place. The final order in the sandwich, from bottom to top is: egg, egg, cheese, cheese, pork, pork.
:max_bytes(150000):strip_icc()/20240307-PorkRoll-AmandaSuarez26-dca45b86b41048f89b28f3a7be96c8af.jpg)
When it came to the bread, I wanted the Kaiser roll to be as solid as possible, but I also wanted you to taste Taylor ham juice in its purest form. Putting a little bit of what was left in the pan on the bun gave the sandwich a rich, salty flavor and really helped everything stick together.
Don’t skip the last step; it’s very important: put the sandwich in foil and steam it for a few minutes. This will soften the bread and combine the layers. The result is perfect for getting into prime dipping position. For ketchup. The truly correct way to eat a pork roll is to dip each bite in ketchup.
And if you dont do it correctly…bro, do you even lift?
Special Equipment
Slotted spatula, paper towels, aluminum foil