Honey Baked Hams Recipes of the Week

Ingredients:

• 1 Honey Baked Ham Bone
• 1 lb (or 2 cans) Dried Cannellini Beans
• 3 qt Low Sodium Chicken Stock (or water)
• 1 Yellow Onion (Cut in half)
• 1 Smashed Garlic Clove
• 2 Bay Leaves
• 1 Large Diced Carrot
• 1 Bunch Destemmed, Cut Kale (or any hearty greens)
• ½ Lemon
• Salt and Pepper, to taste
  

Directions:

1. The night before, soak your dried beans in salted water. This will help flavor the beans all the way through. Ignore this step if you are using canned beans.
2. The next day, combine Honey Baked Ham bone, stock, yellow onion, garlic, soaked cannellini beans, bay leaves, and 1 big pinch of salt to a large pot over high heat and bring contents to a boil.
3. Once boiling, reduce heat to medium-low and simmer for 45 min to an hour or until beans are completely tender.
4. Remove pot from heat, remove ham bone and set aside. Remove bay leaves, onion, and garlic from pot and discard.
5. Once ham is cool enough to handle, shred the meat into small pieces, add back to the pot and discard the bone.
6. Add kale and carrot to the pot and bring back to a simmer. Cook for another 30 minutes or until kale is tender. The contents of the pot will have reduced to a thick stew. Cook until internal temp reaches 165°F.
7. Remove pot from heat; squeeze half of lemon into pot and season with black pepper.
8. For those of you using canned beans, add them with the kale and carrot.

Ingredients:

• 16 Slices HoneyBaked Bacon
• ¾ Cup Brown Sugar
• 2 tsp Black Pepper
• ½ tsp Cayenne
• ¼ Cup Maple Syrup
• ¾ Cup Water
• 8 Slices White Bread
• 8 Sliced Red Tomato
• 4 Large Leaves Iceburg Lettuce
• 4 tbsp Duke's Mayonnaise
• Salt and Pepper, to taste
• 
  

Directions:

1. Begin by preparing your Millionaire's Bacon. Whisk brown sugar, pepper, cayenne, syrup and water in a large mixing bowl. Using gloved hands, drag each slice of bacon through the mixture, gently scraping off any excess.
2. Next, line a cookie tray with parchment paper and a baking rack. Lay coated slices of bacon on top of baking rack. Bake bacon in an oven preheated to 325 degrees for 20 to 25 minutes, rotating the tray every 5 minutes. If you have a convection oven, set the fan to low. Remove from the oven and let cool for 5 minutes.
3. While bacon cools, toast bread. Once toasted, lay 4 slices of bacon on one piece of bread. Top with iceberg lettuce. Top lettuce with two slices of tomato. Sprinkle tomatoes with salt and pepper. Spread 1 TBL of mayo on remaining slice of bread and crown sandwich so that mayo sits on top of tomatoes. Prepare to have your mind blown.

Is there anything better than cheesy pasta?

Only one thing comes to mind. Cheesy pasta with ham. This is a fun, authentic, and surprisingly easy recipe for your leftover Honey Baked Ham.

Ingredients:

• 1 lb Spaghetti (Dried)
• Honey Baked Ham
• 6-8 oz, cut into cubes or stripes
• 2 whole eggs, plus 6 yolks
• Parmigiano-Reggiano Cheese (Parmesan Cheese)
• 1/2 cup
• 3 tbl divided Olive Oil
• 6 oz Peas
• Freshly Ground Black Pepper
• 1 tsp
• Salt, to taste

Directions:

1. Begin by bringing a medium-sized pot of salted water to a boil. The size of the pot is important. It needs to be big enough to accommodate your pasta, yet small enough to allow a large metal mixing bowl to rest on top of it.
2. Once the water is boiling, add the peas and cook for 2 min. Use a skimmer and remove peas and put to the side. Alternatively, microwave the peas until done and set aside.
3. Add pasta and cook until al dente, 8-9 minutes. Concurrently, while waiting for your water to boil and your peas and pasta to cook, heat 2 TBL of olive oil in a large pan over medium heat. Add Honey Baked Ham and cook until ham begins to color and look crispy on the edges, 5-6 minutes. Remove from heat and set aside.
4. In a large, heatproof, metal mixing bowl whisk together eggs, cheese, and black pepper. At this point, it should be almost time to drain your pasta. Remove al dente pasta from cooking water with tongs and pasta fork. Remove 1/2 Cup pasta water from pot and set aside.
5. Add pasta to pan with ham and oil. Drizzle with remaining 1 TBL of olive oil, add cooked peas, and let cool slightly. Leave pasta water in pot and return to boil.
6. Add pasta, ham with oil, and cooked peas to bowl containing egg and cheese mixture. Add 1/2 Cup of pasta water to bowl. Stir well to combine ingredients. Now for the fun part. Set the mixing bowl over the pot of boiling pasta water. You want it to rest on top of the pot. The bowl should not be touching the water. If it does, you need either a bigger bowl or a smaller pot.
7. Once bowl is resting on pot, begin stirring ingredients. The heat from the boiling water will gently cook the sauce. It will begin to thicken to a creamy consistency as it cooks. You will know it's done when the pasta begins to leave trails of sauce on the bowl.
8. Once done, remove from heat, season with salt if necessary, top with more grated cheese, pepper, and serve immediately.

Quick, easy and delicious using our Smoked or Oven-Roasted Turkey.

• Serves: 6

Ingredients:

•  1/4 pound bacon (4-6 slices) diced
• 1 medium onion diced
• 6 cups chicken stock
• 1 tablespoon ground cumin
• 1 minced Serrano Chile (optional)
• Cobs from 2 ears of corn (Cut from cob and reserve for later)
• 2 zucchini halved and sliced
• 1 gooseneck or yellow squash halved and sliced
• 1/2 pound Diced HoneyBaked Smoked or Oven-Roasted Turkey
• 6-8 diced plum tomatoes
• 1/4 cup minced fresh Cilantro
• Thinly fried corn tortilla strips (Or crumbled store-bought)
• Diced Avocado
• Shredded Jack or Asada Cheese
• A small wedge of lime (Optional)

Directions:

1. In a Dutch oven or stockpot sauté until tender, add bacon and onion.
2. Add chicken stock, ground cumin, and Serrano Chile, and bring to a boil.
3. Reduce heat to simmer, and add zucchini, gooseneck or yellow squash, Diced HoneyBaked Smoked or Oven-Roasted Turkey, plum tomatoes, and corn.
4. Simmer for 20 to 30 minutes.
5. Add cilantro. Serve over bowls filled with corn tortilla strips (or crumbled store-bought), diced avocado, shredded Jack or Asada Cheese, and a small wedge of lime (optional).

• Serves: 4

Ingredients:

• 4 red, green, or yellow bell peppers
• 2 cups leftover rice or couscous
• 1 ½ cups leftover diced Honey Baked Ham or Turkey (or a combination of both)
• 1 small can sliced button mushrooms
• 1 teaspoon dried basil
• 1 tablespoon fresh chopped parsley
• ½ cup chicken stock
• 3 green onions, chopped with some of the green

Directions:

1. Preheat oven to 325°
2. Cut the tops off of bell peppers. Set aside the peppers, and dice the tops. Place them in a large mixing bowl.
3. Add to the bowl rice or couscous, diced Honey Baked Ham or Turkey, sliced button mushrooms, basil, parsley, chicken stock, and green onions.
4. Micro-blanch the peppers inverted in a square baking dish for 1-2 minutes. Turn them over, and stuff them with the ham and rice mixture.
5. Top each pepper with a slice of mild cheese such as Gouda or Jack.
6. Bake 45 minutes or until tender.

Ingredients:

• 5 oz Chopped Honey Baked Ham
• 1 ¼ cups Shredded Cheddar
• 4 to 5 pieces Stale Bread Torn into Chunks (Any Bread Will Do)
• 1 tbsp Butter
• 1 Finely Chopped Large Yellow Onion
• 1 lb Sliced Cremini Mushrooms
• 3 tbsp Olive Oil
• 5 Large Eggs
• 1 cup Heavy Cream
• 1 cup Whole Milk
• ¼ tsp Ground Pepper
• ½ tsp Ground Nutmeg
• 2 tsp Thyme
• 1 tsp Salt

Directions:

1. Begin by melting the butter in a pan over medium heat. Add the onion and sauté until soft, 6 to 8 minutes. Remove from heat.
2. Add olive oil to the pan and increase heat to medium-high. Add mushrooms along with ½ tsp of salt. Cook mushrooms until caramelized, 8 to 10 minutes. Remove from heat.
3. Preheat the oven to 375°F.
4. Prepare your custard. In a large mixing bowl combine the eggs and salt and whisk until smooth. Add the Honey Baked Ham, milk, cream, ¾ cup of cheese, pepper, nutmeg, and thyme.
5. In an 8x8 baking pan, mix bread chunks, onions, and mushrooms. Pour custard mix over bread mixture, filling up the pan. Sprinkle remaining cheese on top.
6. Let sit for 10 minutes to allow custard to soak into bread mixture. Bake until internal temperature reaches 165°F, at least 50 minutes to an hour.
7. Let the pudding rest for 10 to 15 minutes before serving.

Ingredients:

• 1 ½ lbs Diced Honey Baked Ham
• 3 cups Chicken Stock
• 3 tbsp Vegetable Oil
• 1 tbsp Butter
• 1 cup Brewed Coffee
• ¾ cup Quick Grits
• ¼ cup Sliced Scallions
• Salt and Pepper, to taste

Directions:

1. Begin by bringing the chicken stock to a simmer. Add grits and pinch of salt and pepper. Bring grits and stock back to a simmer then reduce heat to low and cook for 5 minutes or until grits are soft and creamy.
2. Combine oil and butter in a skillet over high heat. Once melted, add cubed Honey Baked Ham. Cook ham over medium-high heat, stirring occasionally, until ham is brown and crispy. Remove ham from pan and place on paper towels to drain.
3. Add coffee to pan, scraping bottom of pan to release browned bits from bottom of pan. Continue to cook until contents of pan have reduced by ⅓ to ½, depending on how strong you like your red eye gravy.
4. Divide grits among four plates. Top with browned ham. Pour red eye gravy on top of everything. Sprinkle with sliced scallions. Eat, enjoy, and feel like a man.