Mix softened butter with brown sugar, Dijon mustard, ground cinnamon and ground cloves to taste. Spread on tiny yeast rolls and stuff with thinly sliced ham Wrap in foil and heat until warm.
Wrap thin ham slices around melon balls, fresh figs, or pear slices. Serve with picks.
Spread softened Blue Cheese on baguette slices, top with ham slices, and drizzle with honey.
HAM & ASPARAGUS MELTS
Generously spread english muffin halves with lemon-pepper mayonnaise. Top with ham slices, steamed asparagus spears, and shredded cheddar. Bake until cheese melts.
Stuff boneless butterflied chicken breasts with ham slices and white cheese. Sprinkle with olive oil and chopped herbs, wrap with bacon and bake.
HAM AND CRAB BAKE
Genuine Smithfield Gourmet Slices (enough to cover bottom of baking dish)
1 lb. Crab Meat
Preheat oven to 350o . Place half of ham on bottom of dish. Spread crab meat
over ham. Top with remaining ham. Cook for approximately 20 minutes until
juices from ham mix through with crab meat. Serve immediately.
A simple but elegant dish! Serves 6 - 8.
BAKED HAM WITH HONEY APRICOT GLAZE
10 to 14 Pound Spiral-Sliced, Fully Cooked Smoked Ham
1 Cup Honey
16 oz. Can Frozen Orange Juice Concentrate, Thawed
1/2 Cup Soy Sauce
1/3 Cup Apricot Jam
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Cloves
Preheat oven to 325 degrees F.
Place ham on rack in shallow roasting pan.
Mix together remaining ingredients in medium bowl; set aside.
Bake ham for 30 minutes; pour glaze over ham and continue
to bake until ham is total fo 1 to 1 1/2 Hours
CHEF LIZ SCHAIBLE'S HONEY GLAZED HAM WITH FRESH RED CHERRY SAUCE
Servings: 2 cups
1 Gwaltney Spiral Sliced Honey
2 cups fresh red cherries, pitted
1 cup water
1/3 cup port wine
¼ cup sugar
2 tablespoons currant jelly
½ inch disk fresh ginger
6 whole cloves
4 whole allspice
1 tablespoon cornstarch
1 teaspoon lemon juice
Heat ham according to package directions.
Dissolve cornstarch in 2 tablespoons of water and set aside.
Peel ginger and smash with side of a knife.
Combine water, port, sugar, jelly, ginger, cloves, and allspice in
a stainless steel-lined saucepan.
Bring to a boil, reduce heat, and simmer for 5 minutes.
Strain liquid and return to sauce pan, discarding the whole spices.
Add the cherries to the liquid and bring to simmer.
Stir in corn starch and simmer for 2 minutes, stirring occasionally.
Place spiral sliced ham fanned out onto platter garnished with fresh mint.
Serve sauce on the side warm or at room temperature. The sauce is a
sweet and tart complement to a juicy, delectable ham.
PINEAPPLE GLAZE FOR HAM
1 (15 ounce) can pineapple slices, juice reserved
1 (4 ounce) jar maraschino cherries, drained
1 cup brown sugar
Before baking ham, place pineapple slices on ham with toothpicks
and place cherries in center of pineapple.
In a medium microwave safe bowl combine brown sugar and reserved
Mix together and microwave for about 5 minutes, until mixture is thick.
Pour some of this glaze over the ham about every 15 minutes in the
last hour of baking, until all is used.
HONEY- ORANGE GLAZED HAM
1 8-pound fully cooked whole boneless ham
1 cup honey
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Carefully remove peel from orange in long strips.
Squeeze the orange, reserving juice.
For glaze, in a small bowl combine 2 tablespoons of the orange juice,
the honey, cinnamon and cloves.
Place ham on rack in a shallow roasting pan.
Insert meat thermometer in thickest part of ham.
Bake, uncovered, in a 325 degrees F oven for 1 1/2 to 2 hours or until
meat thermometer register 135 to 140 degrees F, basting with the honey
glaze during the last 45 minutes of baking.
Garnish with the orange peel, if desired
PAULA DEEN'S POTATO AND HAM SOUP
5 pounds Russet baking potatoes, peeled and diced
2 cups of Smithfield Spiral Sliced Ham, cut into small pieces (not country ham,
which is too salty)
1/2 stick of butter
Salt and pepper
1 cup half-and-half
1/2 cup sour cream
Place the potatoes in a large pot and add enough water to just cover
the potatoes (too much water will make the soup too thin). Cover and
bring to a boil, then uncover and cook over medium-high heat for
20 minutes. Reduce the heat and add the ham and butter.
Season with salt and pepper to taste. Over low heat, add the half-and-half
and sour cream; keep warm over low heat until serving time.
Place the potatoes in a large pot and add enough water to just cover
the potatoes (too much water will make the soup too thin). Cover and bring
to a boil, then uncover and cook over medium-high heat for 20 minutes.
Reduce the heat and add the ham and butter. Season with salt and pepper
to taste. Over low heat, add the half-and-half and sour cream; keep warm
over low heat until serving time.
If you've got leftovers from your Smithfield spiral ham, this simple,
hearty soup will do them justice - and can even be prepared in your
slow cooker. Serve with warmed Italian bread and salad of mixed greens.
HAM AND ASPARAGUS WITH PENNE PASTA
1 cup ham, cut into julienne strips
3/4 lb. fresh asparagus spears
16 oz. penne pasta
1 red bell pepper, cut into julienne strips
2 cans (14-1/2 oz.) diced Italian tomatoes
1 tablespoon parsley
1/2 teaspoon basil
1/2 teaspoon oregano
1/8 teaspoon cayenne pepper (optional)
1 cup evaporated skim milk
4 tablespoons grated Parmesan cheese
Cut off the bases from the fresh asparagus, and cut the remainder
of the asparagus into 1 inch slices.
Prepare pasta according to package instructions, except add the ham
and vegetables during the last 4 minutes of cooking time.
Drain pasta and vegetables when done.
To make sauce, combine tomatoes, parsley, basil, oregano and cayenne pepper
in a medium saucepan over medium-high heat. Bring to boiling. Simmer
uncovered for 10 minutes, stirring occasionally. Add the evaporated milk
all at once, stirring constantly. Heat mixture through; do not boil.
To serve, place pasta mixture on a serving platter
1/4 ham juices (ham drippings or ham stock)
1 cup currant jelly, orange marmalade, cranberry jelly, apricot preserves
or pineapple preserves
1 teaspoon dry mustard
dash ground cloves
Combine ingredients and beat until smooth.
Spread on ham last 30 minutes of baking
Virginia Ham-Chicken Tempters
8 chicken breasts
4 slices Virginia or Country ham
1 10 oz. can cream or mushroom soup
4 to 6 ounces dry sherry
Preheat oven to 325 degrees.
Bone and flatten chicken breasts.
Layer 1/2 slice of ham on each chicken breast half.
Roll up tightly and secure with toothpick.
Place in casserole dish.
Top with sauce made by combining mushroom soup and sherry.
Bake for about 1 hour.
Allow to cool.
Slice rolls into bite-size pieces and serve on toothpicks.
Rolls can be placed in a chafing dish with a little sauce, after you have sliced them.
RUSTIC POTATOES WITH BACON, GOAT CHEESE & DRIED CRANBERRIES
6 ounces Smithfield bacon
"2 lbs. red potatoes
1/2 cup minced shallots
1 Tbs. Dijon mustard
2 Tbs. apple cider vinegar
1/4 cup chicken stock
1/2 cup dried cranberries
3 Tbs. chopped chives
3 ounces herb goat cheese
Kosher salt to taste
Wash potatoes and cut them in half. Place potatoes in a large saucepan and fill the pan with enough water to cover them. Salt the water and bring to a boil over high heat. Cook 15-18 minutes, until tender when you stab them with a fork. Drain potatoes and slice into 1/4-inch slices. Set aside.
Cook the Smithfield bacon in a large saute pan over medium-high heat until crisp. Remove and drain on paper towels. Pour off all but 2 Tbs. of rendered fat. Add shallots to the pan and cook 3-4 minutes until softened. Add the Dijon mustard, apple cider, chicken stock, and dried cranberries to the pan. Cook 3-4 minutes until the liquid is reduced by half. Add the sliced potatoes to the pan along with the chives and salt to taste. Cook 2-3 minutes. Crumble the cooked bacon into small pieces and add most of it to the pan, leaving some for garnish. Toss to combine all ingrediens well.
Place the potatoes on a serving platter an crumble the herb goat cheese on top. Garnish with chives and remaining bacon. Serve warm.
Smithfield Hamble Cramble Pie
1 lb. Smithfield smoked ham, cut into 1" pieces. Any ham will do except Country Ham which is too salty
1 medium sweet potato, peeled and cut into 1" pieces
3 Granny Smith apples, cut into 1" pieces
1/3 cup dried cranberries
1/3 cup onion, finely chopped
1/2 stick butter
2 Tbs. corn starch
1 teaspoon cinnamon
1 box ready-made refrigerated pie crust (comes 2 crusts to a box)
Preheat oven to 400 degrees F. Place ham, sweet potatoes and apples in a large bowl with onion, cranberries, cinnamon and sugar.
Melt butter and stir in corn starch. Add butter mixture to ingredients in bowl.
Place one pie crust in a 9" pie plate. Add all ingredients in bowl an top with second pie crust. Flute edges and pierce small holes to vent. Sprinkle a little brown sugar and a few dried cranberries on top to garnish. Bake for 1 hour, or until golden brown.