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  1. The Ultimate Holiday Recipe Guide

    The Ultimate Holiday Recipe Guide

    It's that special time of year when families gather around the table to reflect on moments past and create new and lasting memories to take into the year ahead. 

    We've compiled our favorite signature smokehouse recipes and put them in this handy holiday guide for your family to savor.  From starters to soups, sides and specialty desserts, these recipes are sure to inspire. Better yet, our smoked sausages, hams and poultry are fully-cooked, so you will spend less time in the kitchen and more time enjoying the true spirit of the holiday season.

    Use these recipes together to create a flavorful, 5-course feast, or prepare them individually for holiday parties, luncheons or a post-holiday brunch. 

    Best Wishes for a Happy & Healthy Holiday Season from your friends at North Country Smokehouse.                                                                           

             

    December 19, 2018
  2. Smoked Ham & Swiss Quiche Cups

    Smoked Ham & Swiss Quiche Cups

    Easy Bake Breakfast

    Serves 18 quiche cups

    Quiche cooks up light and fluffy inside ham crusts. A perfect on-the-go breakfast or finger food for your next party that is low-carb and gluten-free.

     Ingredients:

    • 5 eggs
    • 1 cup skim milk any type
    • 1 3/4 cup North Country Smokehouse Smoked Swiss cheese shredded
    • 1/4 cup green onion chopped
    • 1 teaspoon dried thyme
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 2.25 ounces North Country Smokehouse Boneless ham cut into 18, thin slices.

    Instructions:

    Preheat oven to 350 degrees

    August 06, 2018
  3. Mamaliga Balls with Smoked Ham

    Mamaliga Balls with Smoked Ham

    Mamaliga Balls with Smoked Ham

    Published by Michael Symon, Food Network’s “Melting Pot”

    Ingredients:

    • 2 3/4 cups chicken stock
    • 2 cups fine yellow cornmeal
    • oil, for deep-frying
    • 1/4 pound butter
    • salt and pepper
    • 1/4 cup diced smoked ham
    • 1/4 cup ricotta

    Directions:


    Heat the stock to a simmer and then whisk in the cornmeal.

    Whisk butter, salt, and pepper into the cornmeal mixture. Set aside to cool. When cool enough to touch, roll into balls about the size of a golf ball.
    Poke a hole in the middle and fill with 1/4 teaspoon each of the

    August 06, 2018