½ cup (2 oz.) shredded sharp Cheddar cheese (we went with the ½ cup measurement rather than just shredding 2 oz.)
3 oz. cream cheese, softened
½ tsp. table salt
¼ tsp. ground red pepper, divided
1 (8-oz.) package chopped smoked ham (we used Smithfield Hickory Smoked Boneless Ham Steak)
Vegetable cooking spray
1 ¼ cups cornflakes cereal, crushed
1 Tbsp. butter, melted
Preheat the oven to 350 degrees. Cook the pasta based off the directions on the package they came in.
While the pasta’s cooking, take a Dutch oven out and add 2 tablespoons of butter into it, setting the heat to medium. Once the butter’s melted, gradually whisk in the flour, stirring constantly for 1 minute after all the flour’s in. Now gradually whisk in the milk and evaporated milk until all of it’s in there and the mixture looks smooth. Continue to stir constantly for 8 to 10 minutes or until it looks like it’s thickened slightly. Whisk in the Gouda cheese, Cheddar cheese, cream cheese, salt and 1/8 tsp. of red pepper until smooth. Take the Dutch oven off the heat and stir in the ham and cooked pasta.
Take a 13- x 9-inch baking dish out and coat the inside with cooking spray. Pour the pasta mixture into the baking dish, spreading it out evenly afterwards. In a mixing bow, stir the crushed cereal, one tablespoon of melted butter, and what’s left of the red pepper together. Sprinkle the cereal mixture over the pasta and place the baking dish in the oven for 30 minutes or until the mac & cheese looks golden and bubbly. Let it stand for 5 minutes before eating.
This dish definitely lives up to its name ! You can taste smokiness from the Gouda and the ham and it’s definitely cheesy ! The ham also adds a different texture to the dish which is nice. You could easily serve this as a main dish or as a side dish.
We got this recipe from Southern Living.
We weren’t paid in any form to promote Smithfield or Southern Living.
1 cup julienned or chopped carrots (we chopped our carrots)
½ tsp. dried rosemary, crushed
½ tsp. dried thyme
1 carton (32 oz.) reduced-sodium chicken broth
2 cups water
Using a 4- or 5-quart slow cooker, add all the ingredients to it, stirring to combine. Put a lid on the slow cooker and let it cook on LOW for 8 to 10 hours or until the peas are tender.
This is such a scrumptious, filling and satisfying soup to have on a cold day. As the soup cooks, the house gets filled with all the aromas from the soup which just gets you that much more excited to eat this when it’s done cooking. The soup has a smokiness and a light sweetness to it that we think comes from the ham. The onion still has a little bit of bite to it even after all the time spent cooking it. You could use other types of cooked ham but we think the soup tastes the best when the ham from the “Brown Sugar-Bourbon-Glazed Ham” recipe is used in it.
¾ cup strawberry or raspberry preserves (we used strawberry)
Pre-heat the oven to 375 degrees F. Cut out a 30 x 18-inch sheet of heavy-duty foil. Take the French bread and slice it in half horizontally. Take the honey mustard and spread it equally over the two cut sides of the bread halves. Take the bottom half and lay it down on the foil.
Take the two cheeses as well as the ham and layer them evenly on the bottom half of the bread. Place the top half of the bread over the meat and cheese and wrap the whole loaf up tightly using the double-fold seals method*.
Place the wrapped loaf in the oven for somewhere between 30 to 30 minutes or however long it takes for the cheese to melt and the loaf sandwich to get heated throughout.
Pull the loaf out of the oven and carefully unwrap the foil so steam can escape before cutting the loaf up into 6 pieces. Serve the sandwich with the preserves acting as a dip for it.
*We don’t know what they might have meant by “double-fold seals” but this is how we did a double-fold seals:
This is a tasty sandwich ! You will need to eat it right away to fully enjoy the ooey gooey cheese and the crispiness of the bread but the flavors all together are tasty. The sweetness of the honey mustard is a nice contrast against the salty, savory flavor of the ham and cheese. It can be a messy sandwich to enjoy though so we’d recommend having some napkins or paper towels with you while eating this. We tried using the preserves but the flavor overpowered any honey mustard you could taste. For us, the idea of maybe something tangy would be more appealing of a dip to use.
This is the ham that we’ve fixed for Christmas the last few years and will probably be fixing again this year !
1 (6- to 8-lb.) fully cooked bone-in ham* (we used a 9 lb. ham)
48 whole cloves
1 (16-oz.) package light brown sugar
1 cup spicy brown mustard
1 cup cola soft drink (we used caffeine-free coca-cola)
¾ cup bourbon (we used Jim Beam Original)
Move the oven rack down to the lowest rack. Preheat the oven to 350 degrees. Take the skin off the ham (we didn’t) and trim the fat down to ¼-inch thickness (we skipped trimming any fat since our ham didn’t look like it had much fat to begin with). Make shallow cuts in the remaining fat that are ¾-inch apart in a diamond pattern.
Take a 13- x 9-inch baking pan out and lightly grease it (we used non-stick cooking spray). Place the ham in the greased baking pan and insert the cloves into the centers of the diamonds on the ham. In a mixing bowl, stir together the brown sugar, spicy brown mustard, soft drink, and bourbon. Spoon the mixture over the ham.
Stick the baking pan into the oven onto the lowest rack and let it cook for 2 hours and 30 minutes, basting the ham with the pan juices every 15 to 20 minutes (we basted every 15 minutes). Take the ham out of the oven and let it stand for 20 minutes before slicing into it, basting the ham once in a while during that time (we didn’t baste at all).
*We couldn’t find a ham that wasn’t already sliced so we ended up with a bone-in spiral-sliced ham.
This is such a scrumptious ham to serve for Christmas ! It’s definitely sweet from the brown sugar and it tastes smoky (we’re not sure if the smokiness comes from the ham or the bourbon, maybe both). The mustard also helps temper the sweetness from the brown sugar. We also loved the caramelization the ham gets by the end of the cook time.
We don’t know where we got this recipe from.
We weren’t paid in any form to promote Coca-Cola or Jim Beam.
1 (14 ½ or 16-oz.) can whole tomatoes, undrained, cut up (we used Del Monte Petite Cut with Zesty Jalapeños)
½ lb. cooked ham, coarsely chopped
½ teaspoon dried oregano leaves
½ teaspoon ground red pepper (cayenne)
1 bay leaf
2 cups hot cooked rice
Take a large skillet and pour the oil in, setting the heat to medium-high. Once the oil’s hot, add in the bell pepper, onion, and garlic to the skillet, stirring continuously until the vegetables feel crisp-tender. Stir in the beans, oregano, ground red pepper and the bay leaf. Adjusting the heat if necessary, simmer for 10 minutes before taking the bay leaf out. Serve skillet mixture over rice and enjoy !
2 Tbsp. canola mayonnaise (we used regular mayonnaise)
1 tsp. Dijon mustard
8 (1-oz. each) Hawaiian rolls
Thinly sliced ham
Preheat your oven to 400 degrees. Combine the first 3 ingredients together in a small bowl to create your spread. Take a baking sheet out and line it with aluminum foil. Take each of the rolls and cut each one almost, but completely in half horizontally (make sure you don’t cut through to the other side of the roll). Place the rolls on the baking sheet, with the cut sides facing up. Stick the baking sheet in the oven for 5 minutes or however long it takes for them to look golden. (For ourselves, we also stuck our ham slices on the baking sheet to cook at the same time as the rolls.) Take the spread and apply it evenly on the cut sides. Place the ham on the rolls, put the roll tops on the ham and enjoy !