From the Kitchen of Glazed Honey Ham Co.
www.honeyham.com
Ham Ball Makes approx. 2 lbs.
Ingredients:
8 oz. cream cheese
1 lb. Glazed Honey Ham, ground or chopped
2 tsp. lemon juice
1/8 tsp. onion powder
4 oz. finely chopped ripe olives
1/4 cup finely chopped pecans, toasted
2 Tbsp. honey mustard
1/4 tsp. thyme
Dash coarse ground black pepper to taste
Directions;
Blend all ingredients together in large bowl by hand. Mold into desired shape and
refrigerate until serving. Roll in or garnish with chopped toasted pecans. Serve
with crackers or baguettes.
From the Kitchen of Glazed Honey Ham Co.
www.honeyham.com
Cranberry Mustard
Makes approx. 14 oz.
Ingredients:
1 cup yellow mustard
3/4 cup brown sugar
2 Tbsp. honey
3/4 cup Glazed Honey Ham Co. Cranberry Relish
Directions:
Mix mustard, sugar and honey together in food processor until smooth. Add
Cranberry Relish and mix to desired texture. Store in refrigerator.
Serve on a sandwich of Glazed Honey Ham, cheddar cheese, lettuce, tomatoes
and red onion grilled on wheat bread. Substitute Boneless Turkey Breast and
Swiss cheese for another great sandwich!
From the Kitchen of Glazed Honey Ham Co.
www.honeyham.com
Cranberry Vinaigrette Salad Dressing
Makes approx. 14 oz.
Ingredients:
3/4 cup olive oil
1/2 cup Glazed Honey Ham Co. Cranberry Relish
1/4 cup red wine vinegar
1 tsp. salt
1 tsp. sugar
1/2 tsp. coarse ground black pepper
1/4 tsp. dry mustard
Directions:
Mix in food processor to desired texture. We serve our dressing coarse and
chunky. Store in refrigerator. Serve on salad bed of torn fresh greens, our
Boneless Turkey Breast (chopped), chopped bacon, bell peppers, tomatoes,
grated cheddar cheese and crisp croutons.
From the Kitchen of Glazed Honey Ham Co.
www.honeyham.com
Jalapeno Honey Mustard Potato Salad
Makes approx. 4 pints
Ingredients:
3 lbs. red potatoes, washed and chopped into 1⁄2 - 1 inch cubes
3/4 cup mayonnaise
1/2 cup chopped red onions
3/4 cup dill pickle relish
1 1/2 Tbsp. Big Rick’s Jalapeno Honey Mustard
3 hardboiled eggs, chopped
3/4 tsp. salt
3/4 tsp. fresh ground or coarse pepper
Dill pickle juice
Directions:
Boil potatoes just until soft. Drain and allow to dry. Add all other ingredients and
mix well. Add pickle juice until salad is moist. Chill in refrigerator for 2 hours
before serving.
From the Kitchen of Glazed Honey Ham Co.
www.honeyham.com
Broccoli Salad with Raspberry Chipotle
Dressing
Serves 6-8
Ingredients:
Salad: 4 cups broccoli florets
1⁄2 red onion, sliced
8 slices crisp cooked bacon, crumbled
Cherry tomatoes, cut in half or mandarin oranges
Dressing: 2 tablespoons red wine vinegar
3⁄4 cup mayonnaise
¼ cup Robert Rothschild Hot Pepper Raspberry Chipotle Sauce
1⁄2 cup sugar
Directions:
Combine broccoli, onions and 1⁄2 of the bacon in salad bowl. Mix vinegar, mayonnaise, Hot
Plum Chipotle Sauce and sugar in separate bowl with whisk until smooth. Pour desired
amount of dressing over broccoli mixture and toss. Cover and refrigerate for 1 hour before
serving. Garnish with tomatoes or oranges, remaining bacon and light drizzle of dressing
and serve.
From the Kitchen of Glazed Honey Ham Co.
www.honeyham.com
Jalapeno Honey Mustard Ham Salad
Makes approx. 2 pints
Ingredients:
2 cups ground Glazed Honey Ham
1/3 cup mayonnaise
1/4 cup Big Rick’s Jalapeno Honey Mustard
1/4 cup dill pickle relish
Chopped onion, optional
Directions:
Combine all ingredients. Store in refrigerator.
Serving suggestions:
Make a hearty sandwich with ham salad on wheat bread.
Serve on fresh salad greens with ranch dressing and crackers.
Make thin sandwiches and cut into triangles or rounds.
From the Kitchen of Glazed Honey Ham Co.
www.honeyham.com
Ham Puffs
Makes 16
Ingredients:
3 tablespoons mayonnaise
½ cup ground Glazed Honey Ham
2 hard-cooked eggs, chopped
1 tablespoon prepared mustard
1 eight ounce package refrigerator crescent rolls
Directions:
Combine mayonnaise, ham, eggs and mustard, stirring until well mixed. Cut
triangle rolls in half. Spoon a little ham filling into each triangle, and seal closed,
making a turnover. Drop puffs into hot oil for 1 pinute or until lightly browned.
Drain and serve with your favorite mustard.
From the Kitchen of Glazed Honey Ham Co.
www.honeyham.com
Ham Stuffed Cherry Tomatoes
Makes 40
Ingredients:
40 cherry tomatoes
1 cup ground Glazed Honey Ham
4 ounces softened cream cheese
2 tablespoons grated onion
2 tablespoons minced celery
Directions:
Cut a very thin slice off the top of each tomato. Scoop out pulp (do not discard),
invert and drain on paper towel. Combine tomato pulp with remaining
ingredients. Using a small spoon, stuff tomatoes with mixture. Chill before
serving.
From the Kitchen of Glazed Honey Ham Co.
www.honeyham.com
Spinach and Ham Salad
Serves 4-6
Ingredients:
1 ten ounce package fresh spinach
1 red onion, cut in rings
4 slices Glazed Honey Ham, cut in strips
½ cup vinegar
1 cup salad oil
4 tablespoons sugar
1 teaspoon celery seed
Salt and pepper to tast
2 hard cooked eggs, sliced
½ cup seasoned croutons
Directions:
Wash and drain spinach. Toss onion and ham lightly with spinach. Whisk
together vinegar, salad oil, sugar, celery seed, salt and pepper to make the
dressing. Pour over salad just before serving. Garnish with egg slices and
croutons.
From the Kitchen of Glazed Honey Ham Co.
www.honeyham.com
Ham Asparagus Quiche
Serves 6
Ingredients:
9 inch deep dish pie crust
2 ten ounce packages frozen, asparagus, cooked, drained and chopped
¾ cup chopped Glazed Honey Ham
½ pound Gouda cheese, diced
1 four ounce can chopped mushrooms, drained
4 eggs, beaten
1 ½ cups heavy cream
1/8 teaspoon nutmeg
Dash pepper
Directions:
Place pie crust in 9 inch pie pan. Preheat oven to 400° F. Sprinkle asparagus,
ham, cheese and mushrooms on bottom of pie pan. Mix eggs, cream, nutmeg
and pepper. Pour over mixture in pastry shell. Bake 10 minutes; reduce heat to
375° F and cook for 40 minutes or until done. Variation: Substitute 2 ten ounce
packages of broccoli for the asparagus.
From the Kitchen of Glazed Honey Ham Co.
www.honeyham.com
Ham with Noodles
Serves 4-6
Ingredients:
1 eight ounce package egg noodles, cooked
2 cups chopped Glazed Honey Ham
3 eggs, well beaten
1 cup sour cream
Directions:
Preheat oven to 350° F. Drain and wash noodles in cold water to prevent
sticking. In a greased casserole dish, alternate layers of noodles and ham.
Place in oven for 15 minutes . Meanwhile combine eggs and sour cream to pour
over noodles at the end of 15 minutes. Bake 15 more minutes. Serve hot.