Tag Archives: ham

Ham and Broccoli Pie

5 May

I actually made this a few weeks ago, just after Easter, but finally have the time to share it. I had made a 10 pound Zaycon ham for Easter, so we had plenty leftover. I decided I wanted a breakfast casserole, so went on a hunt for ideas. This recipe originally used chicken, but ham fit in perfectly. We all really enjoyed it, but next time, I’ll make the crowd size version!

Ham and Broccoli Pie

Ham and Broccoli Pie

What you need:

2 cups chopped broccoli
1 1/2 cups shredded cheddar cheese
1 cup chopped cooked ham
1/2 cup chopped onion
1/2 cup Bisquick mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

How to make it:

Preheat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.

Sprinkle the broccoli, 1 cup of the cheese, the ham, and onion in the pie plate.

In medium bowl, stir Bisquick mix, milk, salt, pepper, and eggs with wire whisk or fork until blended. Pour into pie plate.

Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Crowd size version:

Double all ingredients listed above. Use a 13 x 9 x 2 inch baking pan instead of a pie plate. Increase baking time to 45 to 48 minutes.

 

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Variations on Potato Leek Soup

2 Mar

After ending up with plenty of leeks and gold potatoes after Bountiful Baskets last week, we’ve been enjoying plenty of Potato Leek Soup.  However, my husband complains about the lack of meat.  So, I tried a couple different variations this week, and they were great!

Potato Leek Soup with Sausage:  While soup is cooking, crumble and brown 1 pound of Italian sausage.  Drain excess fat.  Stir into finished soup.

Potato Leek Soup with Sausage

 

Potato Leek Soup with Ham: After soup has finished cooking, add in 2 cups of fully cooked ham (such as Zaycon Foods ham)

Potato Leek Soup with Ham

 

I will update the original post for Potato Leek Soup with these variations as well!

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Ham and Pineapple Pizza

19 Nov

We had quite a bit of ham leftover from the Tangy Honey Glazed Ham I had made, plus some pineapple that I had cut for the glaze.  Coincidentally, I also had a pizza crust from the Sunizona Family Farms bakery.  So, what to make???  Ham and pineapple pizza!  It turned out so great!  So great, that I almost forgot to snap a picture!

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Tangy Honey Glazed Ham

16 Nov

 

Oh my, this ham was delicious!  My husband and I had to stop ourselves from eating too much!  I’m glad I finally decided that tonight was the night for some Zaycon Foods ham!  I first cut the ham into 3 sections, which of course I didn’t cut very evenly, so this section was about 4.5 pounds of the 10 pounds that it was.  Oh well.  It was a good size for us, with slices leftover to lunch tomorrow.  This was a fully cooked, boneless ham, so really, I just had to make sure the ham was heated though, then added the glaze and cooked a little longer for added flavor.  Yum!  This glaze was perfect since I received a pineapple and oranges at Bountiful Baskets this past weekend.  The recipe called for pineapple juice, but I just took fresh pineapple chunks and pureed them in the blender.  The honey was from a bucket of honey I bought a while back that I finally divided into smaller jars today.  Everything tastes better fresh!  This does have Dijon mustard, so if you aren’t a fan, I think you could leave it out and still have a nice glaze with the rest of the ingredients.

 

Tangy Honey Glazed Ham
Based on recipe here

What you need:

1 ham (mine was fully cooked, boneless, 4.5 pounds in weight)
1 cup brown sugar
1/3 cup pureed fresh pineapple (or 1/3 cup pineapple juice)
Juice of 1 orange (or 1/3 cup orange juice
1/3 cup honey
2 tablespoons Dijon mustard
1/4 teaspoon cloves

How to make it:

Preheat oven to 325 F.  Cook ham according to type and weight, using guidelines on package or here.  For my ham, I lined a roasting pan with foil, set the ham in, added 1/2 cup water to the pan, and covered the ham in foil.  I cooked it for 45 minutes to make sure it was heated through.

Meanwhile, combine the ingredients for the glaze in a small saucepan.  Bring to a boil, then reduce heat to low and simmer for 10 minutes.

Once ham has finished cooking, remove the foil cover.  Pour 1/3 of the glaze over the ham, and cook uncovered for 10 minutes.  Repeat until glaze is gone, for a total of 30 minutes of cooking uncovered with the glaze.  Check to make sure the temperature is at 140 F if the ham was in original packaging, or 165 F for re-packaged or leftover ham.  Cook additional time as needed.  Slice and serve!

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Zaycon Foods Bacon and Ham

10 Nov

Back in February, I had my first experience with Zaycon Foods, and have been very pleased with their products.  I have gotten Alaskan salmon, cod, shrimp, boneless, skinless chicken breasts, 93/7 lean ground beef, hot dogs, German sausage, and fully cooked grilled chicken strips.  My deep freeze has been stocked with meat, poultry, and seafood on a constant basis, which I love because it makes dinner choice a little easier when I have meat on hand already.  Well, as long as I remember to take it out of the freezer.

There was one product of theirs I had yet to try, the bacon.  We love bacon in our house, and I had heard good things about it from a couple of friends.  So, when they announced a bacon event was coming to my town, along with a ham event, I jumped at the chance to try it! Both were priced at $3.29/lb, and are products of Farmland Farms.

The ham unit was 2 10 pound hams.  It is a Carve Master Boneless Smoked Old Fashioned Ham.  Here is more information on the ham from the e-mail they sent out: This Ham is made from fresh outside muscles only, for excellent flavor and texture, slow smoked with real apple wood to give the ham a unique true smoked flavor.

With less than 10g of fat per 100g the USDA has approved this ham as LEAN, with this special cure there is no MSG, this ham is completely boneless, meaning higher yields and easily carved from end to end.

The Ham is packaged by the case this includes two 10lb hams that are individually vacuum sealed and has guaranteed freshness up to 100 days.

Here is a photo of one of the hams:

 

I am not sure what I will do with this ham yet, but I’m excited to get to try it!  It is fully cooked, so I may slice it up for cold sandwiches or I may heat it in addition to our turkey for Thanksgiving.

The bacon unit was 2 15 pound boxes of bacon slices.  It is Fresh Hickory Smoked Bacon.  Here is the product description from their e-mail: This bacon has had the same award-winning cure since 1959, cured for a minimum of 24 hours, and hickory smoked for at least 7.5 hours, the smoking process includes only actual hardwood chips burned in the stocker, this creates the color and flavor that makes this cure so special, in addition to color and taste our bacon has been carefully hand trimmed from each belly for consistent sizing.

Here is a photo of one of the 15 pound packages:

 

It is a nice, thick cut bacon.  We had some for breakfast the morning after getting the bacon, and it was really good.  Honestly, I’m so used to eating turkey bacon, I wasn’t sure how the pork bacon would go over in our house, but we all thought it was delicious.

I counted out 16 slices of bacon, which was around 1 pound, some a little more, some a little less, but I figured that 16 slices is 4 pieces of bacon for each member of my family of 4.  For 12 sets, I vacuum sealed the bacon to put in the freezer.  The remaining 3 sets, I put in FoodSaver FreshSaver bags in the refrigerator.

 

Next month, I’ll be picking up more of the ground beef, which is perfect because I am out of ground beef from the March event!

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