Plan ahead for your weekend brunch with this delicious Farmer's Casserole recipe. You'll enjoy this hearty combination of meat, cheese, eggs and a little bit of spice with some jalapenos. You can also prepare this recipe the night before and let it chill till you are ready to pop it in the oven.
- Nonstick cooking spray
- 3 cups frozen shredded hash brown potatoes
- 3/4 cup shredded Monterey Jack cheese
- 1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
- 2 green onions, sliced
- 2 jalapenos, seeded and chopped
- 4 eggs, beaten
- 1 ½ cups milk
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash browns evenly in the bottom of the dish. Sprinkle cheese, ham, and green onions over hash browns.
- In a bowl combine eggs, milk, salt, pepper and jalapenos. Pour egg mixture over hash brown mixture in dish.
- Bake, uncovered, in a 350° F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean.
- Let stand 5 minutes before serving. Makes 6 servings.
Recipe adapted from Better Homes and Gardens
Watch video to see how to make this recipe!
(Family Features) Summer can be jam-packed with camps, family reunions and more, and people can sometimes miss opportunities to enjoy time together. This summer, savor and celebrate those simple yet memorable backyard moments with friends and family that make the season unforgettable.
Soak in the warm weather and try fresh and flavorful recipes al fresco. Dress your table with a bright tablecloth and a full spread of summer barbecue staples and ice-cold drinks. For example, you can reinvent a summer grilling classic with these Hawaiian Ham Skewers, which combine the smokiness of Smithfield Anytime Favorites Ham with the sweetness of fresh pineapple.
As the sun begins to set, invite friends and family for a backyard game night, outdoor movie or bonfire. Gather around the fire and take your s’mores to the next level with Smithfield Hometown Original Bacon for a perfect savory and sweet combination. Wrap your toasted marshmallow with bacon and squish it between melted chocolate and graham crackers for a treat to end a long summer day.
To find more summer entertaining tips and recipes, visit Smithfield.com.
Hawaiian Ham Skewers
Prep time: 15 minutes
Cook time: 15 minutes
- 1/2 cup ketchup
- 1/2 cup pineapple juice
- 2 tablespoons brown sugar
- 1/4 cup reduced-sodium soy sauce or tamari
- 2 garlic cloves, minced
- 1 tablespoon ginger root, minced or grated
- 4-6 skewers
- 1 1/2 pounds Smithfield Ham Steaks, cut into 1 1/2-2-inch squares
- 1 large red onion, cut into eight wedges, root end intact
- 2-3 sweet bell peppers, cut into 1 1/2-2-inch pieces
- 1/2 fresh pineapple, cored and cut into 1/2-inch thick slices
- 4 ounces fresh button or crimini mushrooms, halved (optional)
- 1 green onion, thinly sliced, for garnish
- To prepare glaze: In small bowl, whisk ketchup, pineapple juice, brown sugar, soy sauce, garlic and ginger root until combined; reserve, refrigerated, for up to 3 days.
- Heat grill to medium-high. Skewer ham, onion, bell pepper, pineapple and mushrooms by alternating pieces and brush with about one-third of glaze.
- Grill 8-12 minutes, or until slightly charred and vegetables are cooked as desired, turning as needed. Glaze skewers about halfway through cooking and again before serving. Garnish with green onion.
Prep time: 20 minutes
Cook time: 5 minutes
- 4 strips any variety Smithfield Bacon
- 8 marshmallows
- 2 chocolate bars (about 3 ounces), broken into eight pieces
- 8 graham crackers, broken into squares
- Heat oven to 375° F.
- On lightly sprayed, foil-lined, rimmed baking pan, separate strips of bacon; lay flat in single layer and gently stretch each strip 1-2 inches. Bake 10-12 minutes, or until bacon begins to curl and edges just start to crisp, rotating pan halfway through cooking. Remove bacon from pans with spatula while warm, draining briefly on absorbent paper; reserve.
- Cut bacon slices in half crosswise and tightly wrap around marshmallows, securing with skewer or roasting stick. Roast marshmallows over open fire until toasty brown on edges, being careful not to burn or ignite marshmallows.
- Immediately sandwich roasted marshmallows between two graham crackers with piece of chocolate.
(Family Features) Amazing food is the centerpiece of most holiday gatherings. This Easter, impress guests with your culinary talent by making simple dishes simply amazing. With a little special attention, even the most basic foods can evolve into dishes worth sharing with loved ones.
Most chefs agree that spices and seasonings are essential elements of your kitchen arsenal. This Easter, give your spread a boost with spices and herbs of the highest quality, such as those from Spice Islands, which crafts and packages spices and herbs from around the world to deliver the most authentic and intense flavor possible.
With its rich hue and warm aroma, cinnamon can bring spicy sweetness to all kinds of baked goods. However, all cinnamon is not the same. There are two main varieties of cinnamon, Indonesian and Vietnamese.
Vietnamese, which is used in the Spice Islands Saigon Cinnamon featured in these recipes, tends to have a brighter, spicy taste. The forests of Vietnam are known for their premium cinnamon. High in volatile oils, the Vietnamese cinnamon trees produce a deep, reddish-brown cinnamon with an intense fragrance and sweet, red-hot-candy-like flavor.
Update your traditional ham with a spicy, honeyed glaze; give a side serving of carrots a tasty twist and end the affair on a sweet note with a rustic, utterly delicious dessert. Find more flavorful ideas to elevate your Easter menu at spiceislands.com.
Spiced Honey and Black Pepper-Glazed Ham
Prep time: 10 minutes
Total time: 30 minutes
- 8-10 pounds cooked shank-end ham
- water (optional)
- 1 tablespoon Spice Islands Cracked Black Pepper
- 1 tablespoon Spice Islands Ground Mustard
- 1 tablespoon Spice Islands Garlic Powder
- 1/2 cup honey
- 1 1/2 teaspoons Spice Islands Ground Saigon Cinnamon
- 1/2 teaspoon Spice Islands Ground Cloves
- Heat oven to 325° F.
- With sharp knife, score ham at 1-inch intervals; place in baking dish. If ham appears dry, moisten surface with water. In small bowl, combine black pepper, mustard and garlic powder. Rub pepper mixture over surface of ham. Roast according to package directions.
- Combine honey, cinnamon and cloves. Drizzle over ham during last 30 minutes of roasting. Remove ham from oven and let rest 20 minutes before slicing.
Spiced Maple Carrots
Prep time: 5 minutes
Total time: 15 minutes
- 1 pound (4 cups) baby carrots
- 1/2 cup water
- 1 teaspoon Spice Islands Ground Saigon Cinnamon
- 3/4 teaspoon Spice Islands Ground Ginger
- 2 tablespoons Maple Grove Farms 100% Pure Maple Syrup
- 1 tablespoon butter
- sea salt, to taste
- In large skillet, combine carrots, water, cinnamon and ginger. Mix well. Cover and cook on high 6 minutes until almost tender.
- Add maple syrup and butter. Mix well and continue to cook, uncovered, 2-3 minutes, until carrots are well-glazed. Season, to taste, with sea salt.
Anise, Pear and Almond Crostata
Prep time: 45 minutes
Total time: 2 hours, 30 minutes
- 1 1/4 cups all-purpose flour
- 1 stick butter, cut into 1/2-inch cubes and frozen
- 1/2 teaspoon Spice Islands Fine Mediterranean Sea Salt
- 1/4 cup ice water
Anise Almond Filling:
- 1 cup blanched, slivered almonds
- 3/4 teaspoon Spice Islands Anise Seeds
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon Spice Islands Vanilla Extract
- 1/4 teaspoon Spice Islands Fine Mediterranean Sea Salt
- 2 tablespoons butter, at room temperature
- 3 Fiorelle or small pears, sliced into thin wedges
- 2 tablespoons sugar, plus extra for sprinkling
- 1 tablespoon lemon juice
- 1 large egg, beaten
- 2 tablespoons Polaner Apricot Preserves, heated
- cream or ice cream (optional)
- To make crust: In food processor, combine flour, frozen butter and salt. Pulse until dough is size of large peas. Add 3 tablespoons ice water and pulse several times. Pinch dough to see if it is holding together; if not, add water a couple of teaspoons at a time, pulsing once or twice after each addition, until dough holds together. Form dough into disk, wrap in plastic wrap and chill 30 minutes.
- Heat oven to 400° F.
- To make filling: In food processor, blend almonds, anise seeds, sugar, egg, vanilla and salt until paste forms. Add room temperature butter and blend again. Set aside.
- Toss sliced pears with 2 tablespoons sugar and lemon juice. Set aside.
- On sheet of floured parchment paper, roll out dough into 13-inch circle; transfer on parchment to rimless cookie sheet.
- Spread almond paste onto circle, leaving 2-inch border. Scatter pears on top, covering almond paste. Fold dough up and over pears, overlapping dough as needed. Brush with egg wash and sprinkle crust generously with extra sugar.
- Bake until pears are tender, 40-45 minutes. If crust starts to get too brown, lightly cover with foil. Remove tart from oven and brush pears with heated apricot preserves. Serve with cream or ice cream, if desired.
Source: Spice Islands
(Family Features) Mornings for many people start with snoozing, scrubbing and hustling in a rush to get out the door on time, making it easy to fall into a rut when it comes to breakfast. From grabbing a cup of coffee or breakfast bar on-the-go to eating the same cereal every day, your morning meal could benefit from a little imagination.
Break from the mundane and reimagine breakfast for something a little more creative in the mornings. Upgrade bland breakfast toast with unique toppings and flavor combinations, like Peanut Butter, Bacon and Banana Toast. The smokiness of Smithfield bacon pairs perfectly with the sweetness of peanut butter and banana for a flavor-filled breakfast. Available in a wide variety of flavors and cuts, like Cherrywood, Thick Cut and classic Hometown Original, it’s smoked and cured to perfection so you can incorporate it into breakfast recipes all week long.
Better yet, you don’t have to wake up early or spend hours in the kitchen to have a scrumptious start to your day.
With an easy option like Smithfield Anytime Favorites Ham, the work is done for you so you’re well on your way to a wholesome breakfast in minutes. This Ham and Blueberry Toast can be the fresh take your morning needs.
For more creative and filling breakfast ideas, visit Smithfield.com.
Ham and Blueberry Toast
- 3/4 cup cream cheese
- 1 cup blueberries, divided
- 4 slices sourdough bread
- 1 cup Smithfield Anytime Favorites Hickory Smoked 8-ounce Boneless Ham Steak, cooked and cut into cubes
- 1/4 cup pistachios
- 1/2 cup microgreens
- In food processor, blend cream cheese and 1/2 cup blueberries until smooth.
- Toast bread until brown. Spread with blueberry cream cheese mixture. Top with ham steak cubes, remaining blueberries, pistachios and microgreens.
Bacon, Peanut Butter and Banana Toast
- 4 slices whole-wheat toast
- 3/4 cup peanut butter
- 2 medium bananas
- 1/3 cup shelled pistachios
- 4 slices Smithfield Cherrywood Bacon, cooked and cut into pieces
- Toast bread until brown. Spread with peanut butter.
- Cut bananas into thin slices and place on top of peanut butter. Sprinkle with pistachios and bacon pieces.
(Family Features) Easter is all about festive family gatherings and good food. Whether you’re celebrating with your closest or hosting a larger crowd in your home, try these simple tips to keep everyone happy and full without blowing your budget.
Plan ahead: Don’t let the pressure of hosting the holidays stress you. A well-constructed game plan can help you stay on track with your spending goals. Before heading to the grocery store, take inventory of what you already have and create a list of the items you need. These simple steps can save you time and money in the long run.
Find affordable ingredients and supplies: Grocery shopping can be a daunting task, especially with seemingly endless options. Shopping at a grocery store like ALDI helps you find everything you need in one quick and easy shopping trip, including high-quality, fresh, affordable foods for your Easter spread. While there, you can also pick up other Easter essentials like baskets, toys, bakeware, decor and more.
Keep leftovers in mind: Food (and money) can go to waste when leftovers go uneaten. Instead of tossing out your forgotten leftovers, incorporate them into a whole new dish. Try these Holiday Ham Sliders using leftovers from main dishes such as Slow-Cooked Maple Ham.
Find more tips and recipes for an appetizing Easter at ALDI.us.
Slow-Cooked Maple Ham
Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 5 minutes
Cook time: 5 hours, 15 minutes
- 20 ounces Sweet Harvest Pineapple Chunks
- 8 pounds Appleton Farms Smoked Ham Butt
- 1 cup Specially Selected 100% Pure Maple Syrup
- 1 cup Baker’s Corner Brown Sugar
- 1/2 teaspoon Stonemill Cinnamon
- 1 tablespoon Burman’s Dijon Mustard
- 1 teaspoon Stonemill Ground Black Pepper
- Pour pineapple into large slow cooker. Place ham on top of pineapple, flat-side down.
- In small bowl, combine syrup, brown sugar, cinnamon, Dijon mustard and pepper. Pour over ham.
- Set slow cooker to low. Cook 4-5 hours.
- Remove ham; keep warm. Skim fat off top of remaining liquid in slow cooker.
- Pour liquid into small saucepan and bring to boil. Reduce heat to simmer; cook until reduced to desired consistency.
- Serve sauce on side or heat oven to broil and glaze ham. Broil 3-4 minutes for caramelized crust.
Holiday Ham Sliders
Recipe courtesy of Chef Linsey, ALDI Test Kitchen
Prep time: 10 minutes
Cook time: 25 minutes
- Carlini Canola Cooking Spray
- 3 ounces Happy Farms Preferred Cranberry White Cheddar, shredded
- 3 ounces Happy Farms Preferred Plain Havarti Cheese, shredded
- 12 ounces L'oven Fresh Hawaiian Sweet Rolls
- 2 tablespoons Burman's Spicy Mustard
- 1/4 cup sliced red onion
- 12 ounces Appleton Farms Spiral Sliced Half Ham
- 1/4 cup sliced green apple
- 4 tablespoons Countryside Creamery butter, melted
- 1/2 teaspoon Stonemill Garlic Powder
- 1/4 teaspoon ground Stonemill Sea Salt
- 1/2 teaspoon Stonemill Parsley Flakes
- Heat oven to 350 F.
- Line 9-by-13-inch baking pan with aluminum foil and coat with cooking spray.
- In small bowl, combine cranberry white cheddar and havarti cheeses. Reserve.
- Remove entire package of rolls and, keeping rolls connected, slice in half horizontally.
- Place bottom half of rolls in baking pan. Spread with spicy mustard.
- Top with red onion, ham, apple, cheese mixture and bun tops.
- In small bowl, combine butter, garlic powder, salt and parsley flakes. Pour over sandwiches.
- Cover with foil and bake 15 minutes.
- Remove foil. Bake 10 minutes more.
- Remove from pan and separate sandwiches; serve immediately.
(Family Features) When planning this year’s holiday menu, consider building meals around a versatile main course that you can dress up or down and then integrate into easy leftover dishes. A ham is a perfect solution because it works equally well as the centerpiece of an elegant meal or as savory sliders to serve with chutney or hot mustard.
Beyond versatile ingredients, a winning holiday menu relies on proper preparation, and that’s why quality cookware is essential. An option like Anolon Gourmet Cookware is designed for superior performance that can help bring joy to cooking and features heavy-duty pan bodies and comfort-grip handles for safe and secure lifting and leverage. The aesthetically pleasing cookware’s premium-quality, nonstick surface provides lasting durability, effortless food release and easy clean up – perfect for the busy holiday season.
Ham it Up (or Down)
Ham is an ideal holiday protein because you can serve it as a centerpiece dish or as part of a more casual meal and still achieve great results either way. Make the most of this holiday favorite with these tips:
- Be sure to get a ham big enough for leftovers. It's just as good sliced up for sandwiches or fried with eggs as it is when presented in its full glory out of the oven.
- Think beyond the main table. A glazed ham is pretty on the table, but it's also delicious when served casually, for example on a sandwich bar with savory rolls, tangy mustards and other condiments.
- If your holiday plans are up in the air, go ahead and make a ham in advance to keep on hand for casual meals during the busy holiday season or for a quick meal with unexpected guests.
Explore more cookware options to serve up your holiday best at anolon.com.
Country Ham and Cheddar on Biscuits
Recipe courtesy of Anolon Gourmet Cookware
- 1 tablespoon olive oil
- medium Anolon skillet
- 1 small onion, finely chopped
- 2 teaspoons fresh ginger, minced
- 3/4 teaspoon curry powder
- 1/4 teaspoon ground cinnamon
- 3/4 cup dried currants
- 3 tablespoons water
- 2 tablespoons raspberry vinegar
- 2 tablespoons sugar
- 1/4 cup apple jelly
- 1 tablespoon country Dijon mustard
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon coarse ground black pepper
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons chilled unsalted butter, cut into small pieces
- 3/4 cup low-fat buttermilk, plus 2 tablespoons
- Anolon large nonstick baking sheet
- 1 large egg yolk, beaten
- 12 ounces country ham, thinly sliced
- 6 slices (about 6 ounces) sharp cheddar cheese
- To make chutney: heat oil in skillet over medium heat. Add onion and ginger; cook, stirring occasionally, until slightly softened, 3-4 minutes.
- Add curry powder and cinnamon; cook, stirring, 30 seconds. Stir in currants and cook until slightly softened, 2 minutes.
- Add water and vinegar and cook until currants plump slightly, about 3 minutes.
- Stir in sugar and cook 1 minute.
- Remove from heat and let cool 10 minutes. Stir in jelly, mustard and salt; refrigerate until ready to serve.
- To make biscuits: Heat oven to 425° F.
- In large bowl, combine flour, baking powder, pepper, baking soda and salt. Using pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Stir in buttermilk until mixture is moistened.
- In bowl, knead dough 3-4 times to bring together. Press dough into disk and wrap in plastic wrap; refrigerate 20-30 minutes. On lightly floured surface, roll dough out to 1/2-inch thickness. Using 2-inch fluted biscuit cutter, start at outside edge of dough and cut out biscuits and set on baking sheet. Gently press dough scraps together and roll again to 1/2-inch thickness. Repeat to cut out 24 biscuits total. Brush tops of biscuits with egg yolk.
- Bake biscuits in center of oven until puffed and tops are golden brown. Remove from oven and cool 15 minutes.
- Split biscuits in half and set aside. Lay ham slices on cutting board in single layer. Using 2-inch fluted biscuit cutter, punch out 24 ham circles and place each on bottom half of biscuit. Lay cheese slices on cutting board and punch out 24 circles to place each on top of ham. Spoon chutney evenly on top of each biscuit then replace top half of each biscuit.
Note: Biscuits can be assembled several hours ahead of serving and kept in refrigerator.
Cola and Brown Sugar Glazed Ham
Recipe courtesy of Anolon Gourmet Cookware
- 11-12 pounds shank half bone-in cooked ham
- large Anolon roasting pan
- 4 cups cola, divided
- 2 cups orange juice, divided
- 1/2 cup dark brown sugar
- 1/4 cup Dijon mustard
- Heat oven to 350° F.
- Trim skin and excess fat off ham. With sharp knife, score ham all over in diamond pattern. Place ham in roasting pan then pour 1 cup cola and 1 cup orange juice over it. Cover pan with aluminum foil and roast 1 hour and 15 minutes.
- While ham roasts, in medium saucepan, combine remaining cola, orange juice, brown sugar and Dijon mustard. Bring mixture to boil over medium-high heat and cook about 45-48 minutes, until reduced to 1 cup and mixture is slightly syrupy.
- After ham roasts 1 hour and 15 minutes, remove foil and baste with glaze. Continue roasting and basting ham every 15 minutes with glaze until it is glossy and instant read thermometer inserted into thickest portion registers 145° F, about 1 hour and 15-30 minutes longer. Remove from oven and let rest 15-20 minutes before slicing.
Source: Anolon Gourmet Cookware
(Family Features) Cooks today crave new food inspiration, creative recipes and flavorful dishes, and they want it all at a great price. Whether you’re trying one of the year's hottest cooking trends or serving up a spread for a holiday celebration, pork offers an affordable variety of cuts and flavor profiles to help inspire every occasion.
This season, the National Pork Board is teaming up with leading chefs from across the country –Matt Abdoo, Adam Sappington and Jose Mendin – to discover their favorite pork dishes, the techniques behind them and how pork inspires their creativity in the kitchen.
Chef Mendin is a five-time James Beard semi-finalist and founding partner and chef at Pubbelly Noodle Bar, an Asian-inspired gastropub in Miami. In his Honey Balsamic-Glazed Ham recipe, pineapple combines with honey and balsamic vinegar for a flavorful centerpiece that's easily paired with smashed potatoes.
Visit PorkBeinspired.com for more pork cooking inspiration this holiday season.
Honey Balsamic-Glazed Ham with Smashed Potatoes
Recipe courtesy of Jose Mendin, Pubbelly Noodle Bar, on behalf of the National Pork Board
Prep time: 15 minutes
Cook time: 1 hour, 20 minutes
- 1 3-pound boneless ham, netting removed and casing trimmed off
- 1/2 cup water
Honey Balsamic Glaze:
- 1 can (8 ounces) crushed pineapple (2/3 cup pineapple, 1/3 cup juice)
- 1/2 cup honey
- 1/2 cup balsamic vinegar
- 2 tablespoons unsalted butter
- 2 tablespoons soy sauce
- 1/2 teaspoon finely chopped fresh thyme (or 1/4 teaspoon dried thyme)
- 1/2 teaspoon freshly ground black pepper
- 3 pounds small red potatoes, scrubbed but unpeeled
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley (or 1 1/2 teaspoons dried parsley)
- Make the Honey Balsamic Glaze: In a small heavy saucepan, bring ingredients to a boil over high heat, stirring often. Reduce the heat to low and simmer, stirring often, until the liquid is reduced by about half, 7-10 minutes. Transfer to small bowl and let cool to room temperature.
- Preheat oven to 350° F. Using a sharp knife, score ham in a crosshatch pattern. Place ham in roasting pan and add 1/2 cup water. Cover tightly with aluminum foil. Bake for 30 minutes. Uncover and spread half of the glaze over the ham, forcing it into the scored cuts. Bake for 15 minutes. Repeat with remaining glaze and bake until a meat thermometer inserted into the center of the ham reads 140° F, about 15 minutes more. If necessary, to keep glaze from scorching, tent ham with aluminum foil. Let stand at room temperature for 10 minutes before slicing.
- Make the Smashed Potatoes: After about 30 minutes of baking the ham, place potatoes in large saucepan and add enough cold, salted water to cover by 2 inches. Cover saucepan and bring to a boil over high heat. Uncover and reduce heat to medium. Cook until tender, about 20 minutes. Drain well and return potatoes to saucepan. Add butter, oil, salt and pepper, and crush with a large fork then stir in the parsley. Partially cover with the lid to keep warm.
- Slice the ham crosswise and serve with the smashed potatoes.
(Family Features) Give your meals a wake-up call because breakfast is no longer just for mornings. From weeknight family dinners to a quick lunch, you can make mealtime fun with breakfast recipes any time of day.
Delicious, wholesome ingredients are the centerpiece of breakfast dishes, and hand-crafted Smithfield bacon, ham and sausage lends mouthwatering flavor to breakfast dishes you can enjoy all day, any day. Put a hearty spin on avocado toast or get creative with a protein-packed breakfast bowl.
Find more recipes you can enjoy morning, noon and night at Smithfield.com.
Breakfast Avocado Toast with Bacon and Ham
Cook time: 30 minutes Serves: 4
- 12 slices Smithfield Thick Cut Bacon
- 16 ounces Smithfield Anytime Favorites Boneless Sliced Ham
- 1 1/2-2 quarts water
- 1 lime, juiced
- 1 cup freshly made or refrigerated, prepared guacamole
- 4 large eggs
- 4 thick slices seeded whole-grain bread, toasted golden brown
- freshly ground black pepper
- 1 tablespoon chopped parsley or cilantro leaves
- Heat oven to 375° F. Lightly spray baking rack and place on top of foil-lined, rimmed baking pan. Separate strips of bacon and lay flat in single layer on rack. Bake 15-18 minutes, or until just crisp, rotating pan halfway through cooking. Using spatula, remove bacon from pan while warm; drain on paper towels.
- While bacon is baking, lay sliced ham on lightly sprayed, rimmed baking pan. Bake 5-7 minutes, or until warmed through. Keep bacon and ham warm.
- In saucepot over medium-high heat, heat water and lime juice until simmering. Crack eggs into small cups. Slowly add eggs one at a time to pot and simmer 4-5 minutes, or until whites are just set for runny yolk or a little longer for firmer yolk. Remove eggs from water with slotted spoon and drain on paper towel.
- Spread guacamole onto toast, topping each with sliced ham, egg, pepper and bacon. Sprinkle with parsley or cilantro and serve warm.
Hearty Breakfast Bowl
Prep time: 10 minutes
Cook time: 30 minutes
- 8 slices Smithfield Thick Cut Bacon
- 16 ounces Smithfield Boneless Ham Steaks, cubed
- 3 cups cooked steel-cut Irish or traditional oatmeal
- 3 1/2-4 quarts water, divided
- 1 pound fresh asparagus
- 4 eggs
- 2 cups fresh assorted berries
- 1/2 cup walnuts
- 1/3 cup pepitas (Spanish pumpkin seeds)
- Heat oven to 375° F.
- Lightly spray baking rack and place on top of foil-lined, rimmed baking pan. Separate strips of bacon and lay flat in single layer on rack. Bake 15-18 minutes, or until just crisp, rotating pan halfway through cooking. Using spatula, remove bacon from pan while warm; drain on paper towels. Drain fat from pan. Place ham cubes on same rack and bake 5-7 minutes, or until heated through.
- Prepare oatmeal as directed on package and keep warm with ham and bacon.
- Over high heat, bring 2 quarts water to boil and blanch asparagus 1-2 minutes, or until tender-crisp when pierced with fork. With tongs or slotted spoon, remove asparagus; drain and reserve. In same saucepot over high heat, bring 1 1/2-2 quarts water to boil. Reduce heat to simmer and, using slotted spoon, carefully lower eggs into water individually. Cook 6 1/2 minutes for softer, jammy yolk or a little more for firmer yolk, keeping water simmering during cooking. Transfer eggs to bowl of ice water and chill 1 minute for easier peeling.
To assemble: divide oatmeal, asparagus, berries, ham and bacon among four bowls. Place peeled, halved egg in each bowl and top with walnuts and pepitas.
(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.