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Herb Roasted Pork Tenderloin
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 1/4 cup vegetable oil
1 teaspoon Spice Barn Thyme
1 teaspoon Spice Barn Marjoram
1 teaspoon Spice Barn Rubbed Sage
1 teaspoon Spice Barn Garlic Powder
1 teaspoon Spice Barn Onion Powder
1 teaspoon Spice Barn Ground Ginger
1 teaspoon each:  salt and pepper
1 1/2 pounds pork tenderloins

Stir together first 11 ingredients in a shallow dish or zip lock bag.  Prick pork with a fork, and place in marinade, turning to coat.  Cover or seal; let stand at room temperature 30 minutes, or chill two hours.   Remove from marinade, discarding marinade.  Place pork on a rack in a roasting pan.  Bake at 350 degrees for 40 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees.

Split Pea Soup
1 pound dry split peas
2 1/2 quarts water
1 meaty ham bone
1 1/2 cups chopped onion
1 cup each: diced celery, carrots and potatoes
1 teaspoon Spice Barn Parsley
1/2 teaspoon pepper
1/4 teaspoon Spice Barn Garlic Salt
1/4 teaspoon Spice Barn Marjoram

Place peas, water, and ham bone in stock pot; bring to boil.  Reduce heat; cover and simmer for 2 hours, stirring occasionally.  Stir in the remaining ingredients.   Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.  Remove bone; and remove meat from the bone.  Chop ham and return to soup. 

Marjoram Glazed Ham
1 1/2 cups Dijon mustard
1/2 cup light brown sugar
1 tablespoon Spice Barn Ground Marjoram
2 tablespoons minced garlic
2 tablespoons frozen orange juice concentrate
1 teaspoon Spice Barn Ground Black Pepper
9 pound ham, fully cooked
2 1/2 cups Madeira
1 cup orange juice

Preheat oven to 400 degrees.  Mix first 6 ingredients in medium bowl.  Line a roasting pan with double layer of foil.  Trim any tough rind and fat from upper side of ham leaving 1/4 inch layer of fat.  Using sharp knife, score fat in 1 inch wide diamond pattern.  Place ham in prepared pan.  Pour Madeira and orange juice into bottom of pan.  Bake ham until heated through, about 45 minutes.  Remove from oven, increase oven temperature to 450 degrees.  Spread mustard mix on top and sides of ham; return to oven and continue to bake until coating is golden brown, about 35 minutes.  Transfer to platter.  Skim fat from juices in pan and discard.  Pour pan juices into medium saucepan; bring to boil.  Season to taste with salt and pepper; serve with ham.