(Family Features) There’s no denying that brunch is a popular favorite, but you don’t have to leave the comfort of your own home to enjoy a delicious spread with family and friends.
Enjoy this weekend luxury every day and bring brunch home with premium ingredients like Smithfield’s Hometown Original Bacon, Anytime Favorites Diced Ham and Fresh Breakfast Sausage.
Delight friends and family with a full spread of mouthwatering recipes like Sausage and Egg Tarts dressed with Asparagus and Tomatoes, Cheesy Bacon Jalapeno Corn Muffins, Cinnamon French Toast Sausage Roll-Ups and Scrambled Eggs and Ham in a Waffle Cup. Then enhance your menu with options for customization like jams, butters and toppings to make brunch at home unique and unforgettable.
Boost Brunch with a Bloody Mary Bar
Premium ingredients and worthwhile recipes are a great way to make brunch at home, and adding a Bloody Mary bar to the mix is one way to give your spread extra flair. Provide your guests multiple options for toppings so they can perfectly customize their adult beverages with garnishes like these:
- Salt (plain or flavored)
- Smithfield Hometown Original Bacon
- Celery stalks
- Worcestershire sauce
- Hot sauces
- Stuffed olives
- Pickled green beans
- Pickle spears
- Cheese cubes
- Cherry tomatoes
For more brunch and entertaining recipe inspiration, visit Smithfield.com.
Cheesy Bacon Jalapeno Corn Muffins
- Nonstick cooking spray
- 1 package (16 ounces) Smithfield Hometown Original Bacon
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 2 eggs
- 6 tablespoons butter, melted
- 1/3 cup honey
- 3/4 cup milk or buttermilk
- 1 can corn kernels, drained
- 2 medium jalapeno peppers, seeded and diced
- 1 medium jalapeno pepper, thinly sliced
- Heat oven to 375° F.
- Line rimmed baking pan with foil and set lightly sprayed baking rack in pan. Cut bacon crosswise into thirds and lay out bacon strips on rack, being careful not to overlap slices. Bake 10-12 minutes, or until bacon has just begun to crisp. Remove from oven and drain on paper towels. Increase oven temperature to 400 F.
- In large bowl, stir together flour, cornmeal, baking powder, salt and cheese until well mixed.
- In small bowl, whisk eggs until frothy and stir in melted butter, honey and milk. Add milk mixture to dry ingredients and stir until combined. Fold in corn and diced jalapeno and reserve.
- Lightly spray or butter 12-cup muffin tin and line each cup with two slices of bacon. Evenly divide muffin batter into cups, filling about three-fourths full and top with remaining bacon and sliced jalapeno. Bake muffins 20 minutes, or until golden brown, using toothpick to test doneness. Let cool briefly, remove muffins from tin and serve while still warm.
Sausage and Egg Tarts with Asparagus and Tomatoes
- Flour, for dusting
- 1 package (about 1 pound) frozen prepared puff pastry, thawed
- 9 eggs, brought to room temperature for 30 minutes, divided
- 1 teaspoon water
- 1 Smithfield Hometown Original Fresh Sausage Roll, sliced into 8 patties, cooked and halved
- 1 pound fresh asparagus spears, cut into pieces
- 1 pint grape tomatoes, halved lengthwise
- salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup shredded Parmesan cheese (optional)
- Heat oven to 400° F.
- On lightly floured surface, roll out pastry and cut into eight 4-5-inch squares and transfer to greased or parchment-lined baking sheets spaced about 1 inch apart. Using small knife, lightly score line 1/2-inch inside edges of squares to create framed border. With fork, prick several holes in center of pastry squares.
- Bake squares 7-8 minutes, or until pastry has puffed substantially yet not begun to brown. Remove from oven and immediately tamp down centers inside of scored line carefully with back of fork.
- Lightly beat 1 egg with water and brush outside frames of pastry with egg wash. Slightly overlapping framed pastry borders, equally divide and arrange sausage, asparagus and tomatoes in pastry squares, leaving centers open for eggs. Top each with cracked egg, seasoning with salt and pepper and sprinkling with cheese, if desired.
- Return to oven and bake 8-10 minutes, or until puff pastry is golden brown and eggs have just set. Let cool slightly and transfer tarts with spatula to serving plate and serve warm.
Cinnamon French Toast Sausage Roll-Ups
- 12 Smithfield Fresh Sausage Links
- 2 eggs
- 2/3 cup milk
- 3 tablespoons almond liquor (optional)
- 1/2 teaspoon ground cinnamon
- 6 slices whole-wheat bread, crust removed and cut in half
- 3 tablespoons butter
- Cook sausage according to package directions; keep warm.
- Beat together eggs, milk, almond liquor and cinnamon. Dip one bread slice half in egg mixture and wrap around one sausage link. Press bread edges together where they overlap to keep from unrolling. Repeat with remaining bread and sausage links.
- Heat large skillet over medium heat; add butter and let melt. Place French toast-wrapped sausages in skillet, seam-side down. Cook until browned on all sides, about 10 minutes total.
Scrambled Eggs and Ham in a Waffle Cup
- 6 eggs
- 1/2 cup milk
- 1/2 cup sharp cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups Smithfield Honey Cured Boneless Ham Steak, diced
- 1 tablespoon butter
- 8 waffle cups (4 ounces each)
- 4 teaspoons maple syrup, warm, divided
- 1 teaspoon fresh thyme, chopped
- In bowl, whisk together eggs, milk, cheese, salt and pepper; stir in ham.
- In 10-inch, nonstick skillet, melt butter over medium-high heat. Add egg mixture; reduce heat to medium-low.
- Using wooden spoon, scrape eggs from edges of pan to center. Continue stirring eggs 3-5 minutes, or until fluffy.
- Scoop 1/2 cup warm scrambled eggs into waffle cup and drizzle with 1/2 teaspoon maple syrup. Garnish with fresh thyme leaves. Repeat for each waffle cup.
Source: Smithfield Foods
(Family Features) From the breakfast nook to the dinner table, an Easter meal isn’t complete without a delicious ham for guests to enjoy and share. Whether you’re serving up a casual brunch, an early dinner or a formal holiday feast, an easy-to-prepare spiral ham is the perfect centerpiece for any meal occasion.
Perfectly cooked and hand trimmed, Smithfield spiral sliced hams make holiday entertaining quick and effortless, so you can spend less time in the kitchen and more time with family and friends.
For an added twist that will truly impress your guests, try any of Smithfield’s exceptional flavor offerings, like the Baked Apple Spice Spiral Sliced Ham, part of the premium Smokehouse Reserve line. You’ll also delight family and friends with flavors like Salted Caramel, Pecan Praline, Brown Sugar and Crunchy Glaze.
Serve up any leftovers as-is or easily incorporate them into an array of tasty dishes for brunch, lunch or dinner the next day. Try this Leftover Ham and Bacon Hash for a quick at-home brunch dish or use in an easy appetizer like Ham and Brie Crostini.
With flavor this easy, this could be your most delicious Easter yet. For more Easter recipe inspiration, visit Smithfield.com.
Leftover Ham and Bacon Hash
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 pounds yellow potatoes, diced
- 8 ounces button mushrooms, quartered
- 1 1/2 cups Smithfield Anytime Favorites Cubed Ham or Smithfield Hickory Smoked Spiral Sliced Ham, cooked
- 4 slices Smithfield Hometown Original Bacon, cooked and cut into 1-inch pieces
- 2/3 cup jarred roasted red pepper, drained and roughly chopped
- 3/4 cup fresh mozzarella cheese, cubed
- 2-3 eggs, fried or poached to preference (optional)
- 1/3 cup fresh basil leaves, thinly sliced
- Heat oven to 425° F. In large bowl, whisk together mustard, oil, salt and pepper until combined. Add potatoes and mushrooms, and toss to coat.
- Spread potato mixture evenly onto two lightly oiled or nonstick, rimmed baking pans and roast in oven 35-40 minutes, or until potatoes and mushrooms have started to brown, stirring halfway through cooking. Add any leftover bacon or ham to mixture and stir.
- Add in roasted peppers to oven-safe serving casserole (if desired) and top with cheese. Bake additional 10-15 minutes, or until cheese has softened and begun to melt. Top hash with eggs, if desired, and sliced basil.
Ham and Brie Crostini with Fig Jam
- 1 French baguette (10-12 ounces), sliced on bias, 1/4-inch thick (about 24 pieces)
- 1/2 cup extra-virgin olive oil
- 3/4 pound Smithfield Hickory Smoked Spiral Sliced Ham, cut into 24 pieces
- 9 ounces Brie cheese, sliced and cut into 24 pieces
- 1/4 cup fig jam
- Heat oven to 400° F.
- Lightly brush both sides of baguette slices with oil and place slightly spaced on rimmed baking pans. Bake 10-12 minutes, or until lightly browned and crisp.
- Top each slice with ham and Brie; bake additional 5-8 minutes, or until Brie has just started to melt.
- Top each crostini with fig jam and serve warm.
Easy Meals That Go Anywhere
(Family Features) Once again, you’re in a rush to pick up one child from soccer practice and take the other one to dance class — you have to feed them something, but there’s no time to eat at home. What do you do? Forget fast food. Everything you need for something quick, delicious and portable could be in your kitchen already.
In just minutes, you can wrap up an easy meal for your dashboard dining experience using tortillas. They’re versatile, with recipes that go beyond traditional Mexican fare. They’re so handy, in fact, that they’re outsold in the U.S. only by fresh breads, and they outsell bagels two to one. Most tortillas are made from either corn or flour, but they come in a variety of flavors and sizes, as well as fat free, heart healthy, low carb, whole wheat and multi-grain versions. And moms will appreciate that corn tortillas are naturally low fat and a good source of fiber.
Wrapping up favorite ingredients inside a tortilla is a simple way to make breakfast, lunch or dinner a moveable feast the whole family can enjoy anywhere.
To help busy moms, Mission Foods, the makers of Mission Tortillas, has tips and recipes for healthy, easy-to-travel meals.
On-the-Go Meal Ideas
- Breakfast — Breakfast burritos with eggs, ham, cheese & salsa start the day off right.
- Lunch — Turkey, Red Delicious apple and cottage cheese wraps make lunch at the office a real treat.
- Dinner — Kids love quesadillas. Dress up the basic chicken quesadilla with avocado and mushrooms.
For more easy-to-make, easy-to-take recipes, visit www.missionmenus.com.
Low Carb Stromboli Wraps
Cook Time: 15 minutes
Prep Time: 12 minutes
- 4 Mission Carb Balance 8-inch Soft Taco Size Flour Tortillas
- 1/3 cup butter or margarine, softened
- 6 tablespoons Parmesan cheese, shredded
- 4 ounces provolone cheese, thinly sliced
- 4 ounces salami, thinly sliced
- 4 ounces ham thinly, sliced
- 1/2 cup (4-ounce jar) roasted red bell peppers, rinsed and cut into strips
- 4 ounces mozzarella cheese, shredded
- Marinara or pizza sauce, heated
- Heat oven to 400°F.
- Lightly spread one side of each tortilla with softened butter; sprinkle with 1 tablespoon Parmesan. Arrange one fourth each of provolone, salami, ham and roasted peppers over center of tortillas, leaving border around edges. Sprinkle with one fourth of the mozzarella.
- Fold up “wrap fashion.” Place seam side down on nonstick baking sheet. Brush with remaining butter; sprinkle with remaining Parmesan.
- Bake 12 to 15 minutes or until golden brown. Slice each stromboli in half on the diagonal. Serve with marinara or pizza sauce, if desired.
Prep Time: 5 minutes
Cook Time: 12 minutes
- 4 Mission Sundried Tomato Basil Wraps
- 3/4 cup prepared marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup thinly sliced pepperoni rounds (approximately 72 slices)
- Evenly spread 3 tablespoons marinara on each wrap.
- Sprinkle 1/2 cup mozzarella evenly over marinara sauce on each wrap.
- Layer 1/4 cup (about 18 slices) pepperoni over shredded cheese on each wrap.
- Fold each wrap in half, forming a half moon.
- Heat 10-inch non-stick skillet over medium heat and lightly spray with non-stick spray.
- Place two pizzadillas in skillet and cook for 3 minutes on each side until crisp and golden brown. Remove and reserve hot. Repeat for other pizzadillas.
- Cut each pizzadilla into quarters and serve one full sliced portion to each person.
Cheeseburger Soft Tacos
Prep Time: 10 minutes
Cook Time: 10 minutes
- 4 Mission 6-inch Fajita Flour Tortillas
- 1 pound lean ground sirloin
- Salt to taste
- Pepper to taste
- 1 cup shredded sharp cheddar cheese or 4 ounces sliced
- 1 red tomato, cut into 1/4-inch slices (4 total slices)
- 2 small green leaf lettuce leaves
- 1 large red onion, sliced into 1/4-inch slices, then pulled into rings
- 12 dill pickle slices
- Separate ground beef into 4 equal parts (4 ounces each); form each part into 4 thin half moon shape patties. Try to shape each patty to fill half of a tortilla.
- Heat a 10-inch non-stick skillet (or use a square, deep walled non-stick electric skillet) over medium high heat.
- Season each hamburger patty with salt and pepper and cook for 3 minutes a side or to desired temperature.
- Near the end of desired cooking time, evenly sprinkle each patty with 1/4 cup cheddar cheese and allow the cheese to melt. Remove cheeseburgers and reserve hot.
- Warm tortillas in microwave for 10 seconds.
- For 1 serving: place a hot cheeseburger on one half of a warmed tortilla and top with 1 tomato slice, 1 lettuce leaf, onion rings and 3 pickle slices. Fold the tortilla in half and serve.
Source: Mission Foods
A perfect way to entertain around the table
(Family Features) With springtime in full bloom, brunch is the perfect way to entertain friends and family for nearly any upcoming occasion or celebration. Take advantage of the budding season with quality time spent with loved ones, more outdoor experiences and wholesome nutrition for the whole family, starting with a delicious morning meal around the table.
When it comes to the food they serve their families, moms want to provide good nutrition, especially for their kids, to help them grow up healthy and strong. Serving a nutritious meal each morning is one way to help kids get a good start to the day, so they can be their best in school, play and any other activities the day brings.
Whether moms know it or not, they are powerful role models for their children’s health and nutrition. When moms set the example and eat nutritious meals themselves, kids notice. For instance, according to a study from the U.S. National Library of Medicine, moms who drink milk are more likely to have kids who drink milk, which is a household staple that provides important nutrients such as calcium, vitamin D and potassium. Setting the example for quality nutrition can be made easy with a delicious meal served with milk to celebrate any occasion this season with guests of all ages.
This simple egg casserole is the perfect excuse to bring the family together and start a beautiful spring day with a wholesome meal and quality time together. For more recipes and reasons to bring the family together, visit milklife.com.
Easy Egg Casserole
- Nonstick cooking spray
- 1 cup lean ham, cubed
- 1 cup frozen seasoned potatoes with onions and peppers
- 3/4 cup frozen spinach, chopped
- 1/2 cup lowfat cheddar or Swiss cheese, shredded
- 6 eggs
- 3/4 cup milk
- Heat oven to 375° F. Lightly coat 8-by-8-inch casserole dish with nonstick spray.
- Arrange ham, potatoes, spinach and cheese in bottom of casserole dish. In large bowl, beat eggs and milk together and pour over ingredients in casserole dish.
- Bake 25-30 minutes, or until lightly browned and puffed. Serve immediately.
- Pair each serving with 8-ounce glass of milk.
Nutritional information per serving: 350 calories; 9 g fat; 3 g saturated fat; 350 mg cholesterol; 32 g protein; 34 g carbohydrates; 2 g fiber; 630 mg sodium; 500 mg calcium (50% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.
(Family Features) Brighten up your Easter feast with unique flavor twists to refresh traditional dishes like ham and deviled eggs. And don’t forget the decorations — it’s easy to create vibrant centerpieces using eggs dyed in the hottest seasonal shades.
“We’ve developed easy tips to dress up your table, from the ham to the centerpiece,” said Mary Beth Harrington of the McCormick Kitchens. “An orange glaze can bring new flavor to the classic ham, while food color can be used to make a variety of spring-inspired egg dyes to feature in Easter table décor.”
Use food color to create custom egg dyes you won’t find in a kit. Visit McCormick.com for seasonal color combinations inspired by the Pantone Spring “Fashion Color Report” as well as simple directions to create an egg-cellent floral centerpiece.
Orange Glazed Ham
Prep time: 10 minutes
Cook time: 1 hour 45 minutes
- 1 bone-in spiral-cut ham, about 10 pounds
- 1 cup orange marmalade
- 1 teaspoon McCormick Mustard, ground
- 1/2 teaspoon McCormick Garlic Powder
- 1/4 teaspoon McCormick Black Pepper, Ground
- 1/4 teaspoon McCormick Cloves, Ground
- Preheat oven to 325°F. Place ham on side in roasting pan. Mix marmalade and spices in small bowl until well blended. Brush 1/2 marmalade mixture over ham, gently separating slices so mixture can reach middle of ham. Cover loosely with foil.
- Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.
Tip: Pair spices like ginger or chipotle with fruity jams and preserves to balance out saltiness of ham. Cherry Bourbon, Apricot Pineapple Chipotle or Lemon Ginger are easy flavor combinations your guests will love, and are all available on McCormick.com.
Smoky Deviled Eggs
Prep time: 10 minutes
- 6 hard-cooked eggs, peeled
- 1/4 cup mayonnaise
- 1/2 teaspoon McCormick Mustard, Ground
- 1/2 teaspoon McCormick Paprika, Smoked
- 1/4 teaspoon Lawry’s Seasoned Salt
- 2 slices bacon, crisply cooked and crumbled
- Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
- Stir in mayonnaise, mustard, smoked paprika and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with crumbled bacon.
- Refrigerate 1 hour or until ready to serve.
Tip: Deviled eggs are a snap to customize once you create the base of egg yolks, mayonnaise and ground mustard. Try adding chili powder, red pepper and cumin for a Southwest variation or dill weed and parsley for a Dill Mustard version.
Easy Lemon Daisy Cupcakes
Prep time: 30 minutes
Cook time: 20 minutes
- 1 package (2-layer size) white cake mix
- 1 tablespoon plus 2 teaspoons McCormick Pure Lemon Extract, divided
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 2 tablespoons sour cream
- 1 package (16 ounces) confectioners’ sugar
- 10 drops McCormick Yellow Food Color
- 18 large marshmallows
- Decorating sugar
- Jelly beans
- Green sprinkles
- Prepare cake mix as directed on package, adding 1 tablespoon of lemon extract. Spoon into 18 paper-lined muffin cups, filling each cup 2/3 full. Bake as directed for cupcakes. Cool cupcakes on wire rack.
- For frosting, beat cream cheese, butter, sour cream and remaining 2 teaspoons lemon extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Stir in food color until evenly tinted. Frost cooled cupcakes.
- To decorate cupcakes, cut each marshmallow crosswise into 5 slices. Sprinkle 1 side of each marshmallow slice with decorating sugar. Arrange 5 marshmallow petals on top of each cupcake to resemble daisy, pressing marshmallows into frosting. Place jelly beans in center of petals. Garnish with sprinkles.
Source: McCormick & Company, Inc.
(Family Features) If you’ll be hosting friends and family to honor Easter this year, make your gathering as simple as it is scrumptious with a decadent brunch menu.
If you’re daunted by the diversity of dishes a brunch menu demands, remember that quality ingredients – not complex preparation – is what makes dishes truly stand out. Fresh produce and superior products instantly elevate a recipe from good to great.
These brunch staples all start as basics, but get a boost with the right combination of quality ingredients:
Made-to-order omelets are always a hit because they guarantee you’re serving up exactly what your guests enjoy. Use a few winning ingredients to create an easy and quick omelet base, then offer an array of toppings, including unexpected flavors such as Jarlsberg Brand Cheese. Best known for its classic wedge, this nutty, mild cheese is also available in slices – perfect for the ooey-gooey factor everyone loves in an omelet.
A classic French quiche combines fresh and flavorful ingredients, is easy to make and tastes delicious hot or cold. The quiche is simple enough to make that you can prepare several varieties, giving guests plenty of options and handily filling a buffet spread. Simply prepare your crust and filling base then mix in fresh, crisp veggies that are steamed or lightly browned. Or create a savory, meaty quiche with your favorite sausage or bacon. Add some cheese before filling the crust and sprinkle some more cheese on top before baking.
Finger foods bursting with flavor simply make brunch better. This recipe uses ready-rolled puff pastry sheets, rosemary and the distinctive taste of Jarlsberg Brand Cheese for a mouthwatering dish that can be featured at a tasting station or as part of a larger meal.
Find more recipes for your Easter brunch at jarlsberg.com.
Make Brunch a Breeze
Skip the stress this Easter with these tips to make preparing your holiday brunch simply delicious.
- Choose several make-ahead dishes that you can prepare well in advance, such as quiche or a breakfast bake.
- Skip time-intensive pancakes and instead serve up a French toast casserole.
- Prepare recipes using the highest-quality, freshest ingredients for the best results.
- Give your meal a boost with unexpected but impactful touches, such as specialty butters, homemade jams and delicious cheeses.
- Create beautiful and tasty accents for your buffet in minutes with pretty bowls or platters filled with colorful, seasonal fruit.
Easy Brunch Omelet
Makes: 4 portions
- chorizo, bacon or ham
- cherry tomatoes
- spring onions
- 8 eggs
- 8 tablespoons water or milk
- salt, to taste
- pepper, to taste
- 2 tablespoons butter
- 8 slices Jarlsberg Cheese
- 8 slices ham
- Prepare toppings. Fry mushrooms and chorizo, bacon or ham; cut cherry tomatoes and spring onions.
- To make omelet, crack eggs in bowl and add water, salt and pepper. Whisk eggs until they turn a pale yellow color, about 25-35 whisks.
- Heat frying pan on medium heat and melt butter. When butter is bubbly, add about one quarter of the egg batter. This will make one of four omelets. When batter starts setting, move hardened parts toward the middle, enabling the rest to get direct heat as well. Use a gentle hand to avoid scrambled eggs. When batter starts to look cooked, add cheese and meat and flip omelet over. The omelet should be slightly golden on fried side and a little runny and soft in the middle.
- Finally, put omelet on plate and add garnish before serving.
Puff Pastry Swirls
Makes: 4 portions
- 4 ready-rolled puff pastry sheets
- 1 cup grated Jarlsberg Cheese
- 2 sprigs fresh rosemary, chopped
- Heat oven to 400° F.
- On lightly floured work surface, roll out pastry sheets into 8-by-4-inch rectangles. Mix grated cheese, rosemary and pepper. Spread mixture over puff pastry. Roll up each pastry rectangle from short end. Press edges firmly together to seal roll.
- Slice each roll into 2-inch thick slices. Place face down on baking sheet and bake for 15-20 minutes.
Tip: To make swirls rise more, don’t roll out pastry with rolling pin.
Cheesy Bacon Quiche
Makes: 4 portions
- 1 cup butter
- 1 cup flour
- 2 tablespoons water
- 1 cup bacon, cut into 1/2-inch cubes
- 1 leek
- 4 eggs
- 1/2 cup Jarlsberg Cheese, plus additional for topping, grated
- 3 tablespoons parsley
- 4 tablespoons cream
- Heat oven to 400° F.
- In large bowl, mix butter, flour, water and salt together. Knead thoroughly to make firm dough. Pack dough in plastic wrap and let rest in refrigerator for 20 minutes. Press dough into full surface of pie plate and cover with aluminum foil. Prebake in oven 10 minutes, then remove aluminum foil and bake another 10 minutes.
- Meanwhile, in frying pan on medium heat, saute bacon. Add leek at end of cooking time.
- In bowl, whisk eggs and cream together and add grated cheese, parsley, bacon and leek. Pour filling into crust and top with grated cheese. Bake for 15 minutes, or until edge is golden brown and center is set.
Tip: To save time, use premade pie crust and bake according to package directions.
Source: Jarlsberg Cheese
(Family Features) For most, it’s not Easter without the classic ham centerpiece. This year, add a flavorful twist to everyone’s favorite holiday main dish with a glaze, chutney or sauce.
Ham pairs well with many flavors, making it easy to create a unique dish every time. From sweet to savory and oh-so succulent, these ham combinations can bring easy elegance and flavor to the table. Serve a decadent ham recipe to ensure your Easter feast is as memorable as it is delicious with a recipe like this Ham with Honey, Fennel and Mustard Glaze.
With this recipe, the traditional ham is now elevated with fresh spring flavors and a crowd-pleasing glaze. Served with bright, seasonal asparagus, this dish brings together unexpected flavors creating a soon-to-be family favorite.
For more Easter inspiration and ways to transform more or leftover ham into tasty baguettes, crepes, quesadillas and more, visit PorkBeinspired.com.
Ham with Honey, Fennel and Mustard Glaze
- 1 7- to 8-pound spiral-sliced smoked ham, bone-in
- 6 tablespoons fennel seeds
- 1 cup honey
- 1 cup Dijon-style mustard
- 1 tablespoon pepper
- 3 pounds asparagus, trimmed
- 2 tablespoons olive oil
- 1 teaspoon salt
- Preheat the oven to 325° F. Position a rack in the lower third of the oven.
- Meanwhile, use a mortar and pestle or spice grinder to coarsely crush the fennel seeds. Set aside 1 tablespoon, then transfer the remaining fennel to a medium bowl and add the honey, mustard, and pepper. Set 1 1/2 cups of the mixture aside.
- Place the ham flat side down in a large shallow roasting pan and brush with about 1/2 of the remaining honey-mustard mixture. Roast the ham, basting with the same honey-mustard mixture and pan juices every 25 to 30 minutes, until the internal temperature reaches 140° F., 15 to 18 minutes per pound (loosely cover with foil if ham gets too browned). Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes.
- Meanwhile, add a rack to the upper third of the oven and increase the temperature to 400° F. Arrange the asparagus on two large rimmed baking sheets. Drizzle with the olive oil, sprinkle with salt and reserved fennel seeds, and bake until tender, about 15 minutes.
- Slice enough ham to serve and arrange on plates or a platter. Serve the asparagus and the reserved honey-mustard mixture on the side.
Source: National Pork Board
Want your kids to acquire healthy eating habits? Start them cooking! Taking part in snack and meal preparation encourages children to develop sound food choices and may even persuade a picky eater to try new tastes. Some of the best items for kids to work with can be found at the supermarket deli counter. Boar’s Head, makers of premium deli products, offers an assortment of fine meats and cheeses for young chefs to make some of their favorite treats. Plus Boar’s Head products meet many of a child’s daily nutritional needs.
Pretzel Stick Roll Ups
- 2 slices Boar’s Head Gold Label Swiss Cheese
- 2 slices Boar’s Head Maple Honey Ham
- 1 slice Boar’s Head American Cheese
- 1 slice Boar’s Head Bologna
- Small pretzel sticks (There are a number of varieties available — make sure to select a sturdy kind.)
- On clean work surface (plastic cutting board or plate will do), lay out cheese slices. Place 1 ham slice on each Swiss cheese slice and bologna on American cheese. Starting at one end, roll up each pair of slices and skewer with pretzel stick. (Grownup helper may need to assist small hands with pretzel spearing.)
Yield: 3 roll ups
Source: Boar's Head
(Family Features) Kick off your holiday parties in style with flavorful appetizers every guest will enjoy.
Whether you’re a seasoned holiday host or a first-timer, throwing a holiday party can be a bit overwhelming. But with the proper tools, such as a great sampling of easy-to-make appetizers and delicious beverage pairings, you and your guests will get in the festive mood in no time.
When planning your appetizer fare, go with casual selections that require little to no clean-up. Finger foods, like this recipe for Sweet Slice® Ham Sliders, require just a few savory, mouth-watering ingredients and minimal time in the kitchen. Or, take some inspiration from the menus of Italian restaurants and wine bars and create an old world-inspired charcuterie board composed of Boar’s Head Brand® artisan meats and cheeses. Here are a few tips to create your own:
- Delight and prime guests’ palates: Use one to two ounces of cheese and three slices of meat per person. This will give your guests a mix of salty and savory items to delight their palates but not overwhelm them before the main course.
- Arm independent snackers: Don’t fully pre-cut your cheese choices. To give guests the most interaction with the delicacies, slice a few pieces and then pair a knife with each selection.
- Choose the cheese: The cheese selection should also be diverse and include a minimum of a fresh, semi-soft, firm and hard cheese. Try Boar’s Head Asiago Vecchio Cheese, Picante Sharp Provolone Cheese and Aged Gouda. For more tasty ideas, visit www.boarshead.com.
- Match your meat: You’ll want to display a variety of charcuterie including cured, smoked and preserved meats. Boar’s Head Bianco D’Oro® Italian Dry Salame,
Italian Dry Sausage and Prosciutto Di Parma® are robust and delicious.
- Add the finishing touches: Recreate the artisan culinary experience by placing meats and cheeses on a wood platter or cutting board. Accessorize by adding fruits, nuts, olives, grapes and honey for dipping. Be sure to offer textural contrasts with dippers, such as whole grain crackers, crusted breads, breadsticks and crostini.
- Cheers to your success: Pair a great wine or beer with your choice of meat and cheese. For example, a Cabernet Sauvignon goes great with a dry salami, while dark beers pair perfectly with aged Gouda.
So, get your party started right with a delicious assortment of appetizers and just relax. As long as the drinks and delicious foods are flowing, the good times will as well.
Sweet Slice® Ham Sliders
Cooking time: 10 minutes
- 8 appetizer size rolls
- 1/2 cup apple butter
- 4 slices Sweet Slice Boneless Smoked Ham, sliced thick
- 4 slices Whole Milk Low Moisture Mozzarella Cheese, sliced thick
- Slice rolls and spread with apple butter. Cut ham and cheese slices in half to fit on roll. Add one slice each of ham and cheese to roll. Arrange on dish and serve.
(Family Features) Holidays are a time filled with family, friends and — perhaps most importantly — feasts. Traditional holiday menu items have the power to evoke warm memories of holidays past while continuing to bring people together year after year. For many, the center of that coveted holiday table would not be complete without a sweet and savory spiral-sliced ham.
But what kind of holiday spread would it be without a plethora of delicious side dishes to accompany and complement the meal? Whether you prefer ham with notes of honey, nuts or fruit, make sure your dinner table boasts a variety of options that enhance its delectable flavor. Look for recipes that incorporate both traditional and unexpected ingredients for a holiday menu makeover. Doing so will keep guests pleased with familiar favorites, yet pleasantly surprised with the new variations.
Savory side selections
If you’re looking for a savory side that spotlights the distinct flavors of the season, butternut squash is an excellent choice. White Beans with Bacon and Butternut Squash is a perfect blend of savory, sweet and salty. Serve it alongside your favorite Smithfield ham — Honey, Caramel Apple or Pecan Praline glazed — for a true taste of tradition. For more great recipes, visit www.smithfield.com.
A potato dish is also a must for many holiday spreads. Break away from mundane mashed potatoes and gravy with this recipe for Smashed Bacon Ranch Potatoes. Family and friends will line up for seconds when they get a taste of the ranch dressing and smoky bacon combination. Or, try this recipe for Green Bean Corn Casserole for another new twist on a classic holiday favorite.
3 ways to make ham leftovers delectable
For many, the best part of the holiday meal awaits them in the fridge the next day. If you find yourself with a kitchen still stocked for a holiday feast, here are some easy ways to turn delicious ham into a flavorful meal with just a few extra ingredients:
Pizza: Nothing pleases a child — or a parent for that matter — more than pizza. Simply place marinara sauce, cheese and cubed ham atop broiled French bread or English muffins for a crunchy post-holiday lunch.
Pasta salad: Whip up a cool classic you can nibble on all week long. Prepare your favorite whole-wheat noodles, then mix in cubed ham, your favorite cheeses, diced tomatoes, spinach and a generous pour of creamy Italian dressing. It’s an easy meal in just minutes.
Sandwiches: Take standard ham and cheese sandwiches to new levels with uneaten goodies from your cheese platter. Fill leftover artisan rolls from your holiday fare with sliced ham. Experiment with your favorite cheeses — Gouda, Gruyere or Roquefort — and place on the grill for a gooey, crunchy bite.
Holiday Spiral Sliced Ham with Honey Glaze
Cook time: 10 to 12 minutes per pound
Yield: 14 servings
- 1 Smithfield Spiral Sliced Ham with Honey Glaze
- Preheat oven to 325°F.
- Remove packaging; reserve liquid. Place ham cut-side down on large sheet of foil in roasting pan, pour reserved liquid over ham and wrap completely with foil. Warm ham in oven for 10 to 12 minutes per pound. Do not overheat.
- After removing from oven, let sit for 5 minutes before glazing. Heat glaze packet for 15 seconds in microwave. Glaze is hot, so be careful when opening packet. Holding packet with towel or oven mitt, cut corner off packet and pour glaze into bowl. Stir well and spoon over ham. Let glazed ham sit for 5 minutes before serving to allow glaze to melt over ham.
Smashed Bacon Ranch Potatoes
Cook time: 20 minutes
Yield: 4 servings
- 1 1/2 pounds Yukon gold potatoes, cut into 1 1/2-inch pieces
- 4 to 6 slices Smithfield Naturally Hickory Smoked Bacon
- 1/4 cup bottled ranch dressing
- 2 tablespoons buttermilk or whole milk
- 1 tablespoon white wine vinegar
- Salt and pepper
- Cook potatoes in boiling, salted water until very tender, 15 to 20 minutes. Drain; return to saucepan and mash coarsely. Cook bacon in a large heavy skillet over medium heat until browned; drain and crumble. Pour off drippings from skillet, leaving clinging particles in skillet. Add potatoes, salad dressing, buttermilk and vinegar to skillet; stir until well blended. Cook, stirring constantly, until hot. Add salt and pepper to taste.
White Beans with Bacon and Butternut Squash
Cook time: 30 minutes
Yield: 4 servings
- 2 tablespoons olive oil
- 4 slices Smithfield bacon, chopped
- 1 pound diced butternut squash
- 1/2 cup onion, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon curry powder
- 1/2 cup chicken stock
- 2 cans cannellini beans, drained and rinsed
- 2 cups fresh spinach, stems removed and chopped
- Heat olive oil in large skillet over medium heat. Add bacon to skillet and cook for 5 to 7 minutes or until crumbly; remove from skillet, drain on paper towels and reserve 2 tablespoons of drippings in skillet. Add butternut squash, onion, salt, pepper, nutmeg and curry powder to the skillet; saute for 5 minutes; add chicken broth to the skillet, reduce heat to medium low, cover and cook for 5 additional minutes or until butternut squash is tender. Add beans and spinach to the skillet and cook for 3 minutes or until all vegetables are heated through. Sprinkle with reserved bacon.
Green Bean Corn Casserole
Cook time: 50 minutes
Yield: 8 servings
- 1 bag frozen French-style green beans
- 1 cup celery, chopped
- 1/2 cup sour cream
- 1 can cream of celery soup
- 1 can corn, drained
- 1 green pepper, chopped
- 1/2 cup cheddar cheese, grated (or more)
- 1 sleeve butter crackers, finely crushed
- 3 tablespoons melted butter
- Preheat oven to 350°F. In large mixing bowl, combine first 7 ingredients and place in prepared 13-inch by 9-inch casserole dish. Combine crushed butter crackers and melted butter and spread over top of casserole. Bake for 45 minutes or until hot and bubbly.
Note: Add 1 cup diced ham and 1 cup shredded cooked chicken to this recipe to make it a main dish.