Ham

Recent Recipes

• 1

  Ham, Cheese, and Chive Muffins by Diane Morrisey

  "Hearty, delicious, and the perfect beginning to any day."— Diane Morrisey

• 2

  Ham and Cheese Snack Wraps

  These snack wraps are taking me straight back to my childhood and I could not be happier about it. They’re cheesy, gooey, and SO good for a super easy lunch or dinner. Just put them together, fold them, pop them in the toaster, and done. I took these up a notch with a creamy avocado dipping sauce and Smithfield Sliced Hickory Smoked Boneless Ham, which is so versatile and ready to go!—Christine McMichael

• 3

  Sous-Chef Salad

  When the house chef takes the night off, resist your go-to takeout and toss together this powerhouse one-bowl dinner instead. Yes, it’s a salad, but it stars bacon, salami, ham, turkey and cheese, which makes it an easy sell to the under-15 crowd, as well as a fun and filling meal. Plus, it’s quick to make (and make ahead) and highly customizable; for example, swap out the feta for shredded cheddar or use store-bought dressing. The basic layout is a bed of lettuce, cucumbers, tomatoes, avocado, hard-boiled egg, and feta, draped with ribbons of Smithfield deli meat (we like a combo of ham, turkey and salami). Crumbled Smithfield Hometown Original Bacon adds a savory crunch while the light yet creamy dill-flavored yogurt dressing ties it all together. (Use leftover dressing as a sauce for grilled meats or fish.) Serve in heaping bowls—making sure each diner gets their favorite bits—along with some thick slices of fresh, buttered bread. Note how each bite is joyfully different from the last. Note happy faces. There may be a new chef in town.

• 4

  Carbonara Two Ways

  This version of carbonara, Rome’s beloved dish, transforms basic ingredients, including spaghetti, eggs, bacon, and ham into a rich, silky pasta loaded with crunchy, salty meaty bits. Although I call this “breakfast pasta” to intrigue my kids, it’s sophisticated enough for a grown-up dinner party. And it’s easy to make: Smithfield Thick Cut Bacon and Smithfield Diced Ham (cooked in bacon fat) replace the traditional (and often hard to find) guanciale; this doubles the meatiness without doubling the effort. Plus, the steps happen simultaneously (i.e. the pasta boils while the bacon crisps), and no knife work is required for the pre-cut Smithfield Diced Ham. To make chopping even easier, start with slightly frozen bacon. The reserved pasta water helps the egg yolks luxuriously coat the spaghetti strands, but if you plan to reheat the dish, reserve an additional cup of starchy water to gently reheat the pasta over low heat. Don’t count out leftovers—this spaghetti can go long.

• 5

  Juicy Lucía (Cubano-Inspired Juicy Lucy Burger)

  Introducing my Juicy Lucía: a fusion of Minneapolis’ favorite burger, where the cheese is cooked inside the meat, with the classic Cubano, a Cuban-American staple. First I seasoned ground pork with the citrusy and garlicky flavors of mojo marinade, traditionally used for slow-roasted pork shoulder. A slice of Swiss cheese, the Cubano's signature cheese, is nestled inside the patty before cooking. The burger is then paired with the iconic combination of ham, pickles, and Dijon mustard, and pressed in butter after assembly to achieve the Cubano's signature look and texture. While potato bread stands in for the traditional Cuban bread, its similarity to Medianoche bread—a sweet, enriched bread used for a Cubano variation—adds another layer of inspiration. I promise this Juicy Lucía will be one of the best burgers you've ever had.

• 6

  Buttermilk Cachapas (Venezuelan Corn Pancakes)

  My first taste of a cachapa was after a night out in Washington Heights, Manhattan. On a block full of Dominican restaurants, whose cuisine I’m very familiar with, I saw a lone Venezuelan restaurant that piqued my interest. Upon entering, I was greeted with images of what looked like large arepas folded over and stuffed with shredded beef, tender pork shoulder, chicken—the options were endless. I ordered one with shredded beef, lettuce, tomato, and a little bit of garlic mayo, and from that moment, there was no turning back. The sweet cachapa, reminiscent of Northern-style cornbread (sweet and cakey versus its more crumbly, less sweet Southern counterpart), and contrasted by the savory fillings, instantly made me a lifelong fan. Here, I played up that cornbread connection by adding buttermilk to the batter for extra tang. The cheese filling is traditional, meat is optional.
  
  Upon further research, my comparison to an arepa, especially the sweeter arepas de choclo found throughout Colombia, wasn’t too far off. While Venezuelans and Colombians have a friendly rivalry over who invented the incredibly delicious arepa, the cachapa's relation to them is undeniable. Typically made with fresh corn in Venezuela, canned corn is just as delicious. Remember to get your hands on "masarepa" flour, which is a precooked cornmeal made especially for dishes like arepas and cachapas. P.A.N. is a popular brand. Be careful not to get "masa harina," which is nixtamalized corn used to make tortillas and is popular in Mexican and Central American kitchens. (Sorry, regular cornmeal or polenta will not work in this recipe!) If cachapas are new to you, I promise they will find their way into your rotation more often than you think.