Ham Sandwich with Bacon Jam
Ham Sandwich with Bacon Jam
Ham Sandwich
- 1 bakery-fresh pretzel roll
- 8 slices
- 2 oz. mayonnaise
- 1 Tbsp fresh chives and or fresh parsley
- 2 thick slices vine ripe tomato
- 2 thick slices vine ripe tomato
- 2 leaves butter lettuce
- 3 oz. bacon jam (recipe follows)
- 5 oz. shaved Smithfield Ham
Bacon Jam
- 1 Tbsp olive oil
- 1 small yellow onion, julienned
- Pinch of salt
- 1 lb Smithfield Ready to Eat Bacon
- 2 cloves garlic, minced
- 1 Tsp cayenne pepper
- 1 cup coffee
- 1 cup maple syrup
- 1 cup apple cider vinegar
- 1 lb heirloom cherry tomatoes
- 1 garlic clove, minced
- 1 Tbsp oil
- 1 Tbsp balsamic vinegar
- Salt and pepper, as needed
- 8 slices Smithfield Applewood Smoked Bacon
- 4 large slices sourdough bread
- 2 ripe avocados
- 4 oz thinly sliced watermelon radish
- 4 oz arugula
- 2 lbs sweet potatoes, cut into ¼-inch sticks
- 1 Tbsp oil
- 1 Tbsp cornstarch
- Pinch salt
- ½ pound finely chopped Smithfield Applewood Smoked Bacon
- 4 Tbsp butter
- 4 Tbsp flour
- 4 cups ham stock
- 8 oz Smithfield Diced Ham
- 6 oz Gruyère cheese
- 2 oz sliced green onion
- 8 Smithfield KC Wild Wings (Pork Shank), bone in
- Cornstarch, as needed
- Black Pepper Glaze, warm (recipe follows) 1 Asian pear, sliced into thin slices
- 9-11 cilantro leaves, picked
- Scallions, sliced
Black Pepper Glaze:
- 2 Tbsp grapeseed oil
- 2 Tbsp minced garlic
- 2 Tbsp minced ginger
- 1 Tbsp black peppercorns, crushed
- 2 tsp fermented black beans, rinsed, squeezed and chopped
- ¾ cup sweet soy sauce
- 2 Tbsp tamari
- ¼ cup sugar
- 2 Tbsp lime juice
- 1 tsp kosher salt
- 2 Tbsp mayonnaise
- 1 Tbsp Dijon mustard
- 1 ciabatta, sliced in half
- 4 slices Smithfield Boneless Ham
- 2 slices provolone cheese
- 6-8 slices dill pickles
- Soft butter, as needed
- Gruyère Béchamel, warm (recipe follows)
- 1 sunnyside-up egg
- Scallions, sliced
Gruyère Béchamel:
- ½ cup whole milk
- 1 tsp cornstarch
- ¼ cup Gruyère cheese, shredded
- 1 tsp salt
- 1 tsp chives, chopped
- 1 Tbsp butter
- 2 tsp minced garlic
- 1 tsp minced ginger
- 3 Tbsp Smithfield Breakfast Sausage, cut into ¼-inch slices
- ½ cup steamed rice, warm
- 2 Tbsp tamari
- 1 tsp sambal
- 2 eggs, beaten
- 1 Tbsp scallions, thinly sliced Sesame seeds, as needed
- ¼ lb Smithfield Ground Pork
- 2 tsp ground dried sage
- Salt and pepper, to taste
- 2 eggs
- 1 Tbsp milk
- 1 Tbsp butter
- 1 demi baguette
- 2 Tbsp hoisin sauce, divided
- ½ small cucumber, cut into strips
- 4 sprigs cilantro
- 1 lb Smithfield Smoked Sausage
- 1 cup canola oil
- 1 cup all-purpose flour
- 1 yellow onion, medium-diced
- 4 stalks celery, medium-diced
- 1 green bell pepper, medium-diced
- 6 cloves garlic, chopped
- 1 Tbsp Cajun seasoning blend
- 4 cups chicken stock
- 2 cups dark beer
- 2 Tbsp Tabasco
- 2 cups chopped frozen okra
- Salt and pepper, to taste
- White Rice
- 2 scallions, sliced thinly
- 4 oz Smithfield Fully Cooked Bacon
- 2 cloves garlic, minced
- Oil, as needed
- 4 oz baby spinach, rough chopped
- Salt and pepper, to taste
- 4 eggs, for scrambling
- 4 oz sharp cheddar, shredded
- 1 Tbsp chopped chives and/or parsley
- 2 premade pie dough sheets
- 1 egg, for egg wash
- 2 vine-ripe tomatoes, tossed with herbs
- 6 oz Smithfield Power Bites
- 2 Tbsp 80/20 oil blend
- Salt and pepper, to taste
- 1 small white onion, diced
- 1 medium green pepper, small-diced
- 6 large cage-free eggs
- 2 Tbsp heavy cream
- 4 oz shredded sharp cheddar cheese
- 4 pieces Smithfield Applewood Smoked Bacon, chopped & cooked
- 4 Smithfield Fully Cooked Sausage Patties, cut in half
- 4 oz Smithfield Diced Ham
- 1 10”x15” puff pastry sheet
- Egg wash, as needed