Egg, Smoked Ham & Fennel Salad with Stone Ground Mustard Vinaigrette

  • 6 ea. Eggs, hard boiled
  • 2 cups Smithfield Boneless Ham, diced into ¼” cubes
  • 1 cup Fennel, diced
  • 1 cup Celery, peeled and diced
  • 2 Tbsp. Shallot, minced
  • 2 Tbsp. Dill, minced
  • 2 Tbsp. Chives, sliced thin
  • 1 tsp. Kosher salt
  • ¼ tsp. Black pepper
  • ¼ tsp. Cayenne

Stone-Ground Mustard Vinaigrette

  • 2 Tbsp. Lemon juice
  • 3 Tbsp. Greek yogurt
  • 2 Tbsp. Mayonnaise
  • 3 Tbsp. Stone ground mustard
  • 1 tsp. Honey
  • 1 tsp. Garlic, minced
  • ¼ cup Olive oil
  • Kosher salt (as needed)
  • Black pepper (as needed)
  • Butter leaf lettuce (as needed)
  • Chives, sliced thin (as needed)
  • ½ cup warm water (105-115°F), divided
  • 2 tsp. active dry yeast
  • 2 Tbsp. sugar plus a pinch
  • 1½ cups cake flour, plus more if needed
  • 1 tsp kosher salt
  • ¼ tsp baking soda
  • 1 Tbsp. canola oil
  • Char Siu Marinade (recipe follows)
  • 12 oz. Smithfield Diced Ham
  • 3 Tbsp. cilantro, chopped
  • ¼ cup green onion, thinly sliced
  • Canola oil, for greasing and brushing

Char Siu Marinade

  • 3 curds +1 Tbsp. fermented bean curd sauce
  • 2 Tbsp. hoisin sauce
  • 2 Tbsp. soy sauce
  • 2 Tbsp. Chinese cooking wine
  • 1 tsp. sesame oil
  • 2 Tbsp. honey
  • 1 Tbsp. Chinese five spice
  • ½ tsp. white pepper
  • 3 cloves garlic, minced
  • ¼ cup + 1 Tbsp all-purpose flour
  • 1½ Tbsp. granulated sugar
  • ¼ tsp. salt
  • ¼ cup whole milk
  • 2 eggs
  • 2 Tbsp. butter
  • 3 oz. Smithfield Cubed Ham
  • 1½ oz. shredded aged white cheddar cheese, plus shaved for garnish
  • Sautéed Apples (recipe follows)

Sautéed Apples

  • 2 Tbsp. butter
  • 3 gala apples, peeled, cored and cut into wedges
  • 3 Tbsp. brown sugar
  • ½ cup apple cider
  • ¼ tsp. salt
  • Pinch nutmeg
  • ½ tsp. chopped fresh thyme
  • 3 cups watercress
  • 2 oz. thinly sliced Smithfield Boneless Ham
  • 1 Tbsp. extra virgin olive oil
  • ½ Tbsp fresh lemon juice
  • Lemon zest & Parmesan cheese, for garnish

Green Goddess Dressing

  • 2 anchovies
  • 1 garlic clove, minced
  • 2⁄3 cup mayonnaise
  • 2⁄3 cup sour cream
  • 2 Tbsp. chopped fresh parsley
  • 1 Tbsp. chopped fresh basil
  • 1 Tbsp. chopped fresh dill
  • ½ Tbsp. chopped fresh tarragon
  • 1 Tbsp. minced fresh chives
  • 1 oz. fresh lemon juice
  • 2 oz. olive oil

Fried Green Tomatoes

  • 2 oz. milk
  • 1 egg
  • 1 cup cornmeal or fresh breadcrumbs
  • ½ cup all-purpose flour
  • 1 large green tomato, sliced 3⁄8-inch thick
  • 2 oz. vegetable oil
  • 2 oz. bacon fat
  • 1 lb. all-purpose flour
  • 4 oz. light brown sugar
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. kosher salt
  • ¼ tsp. nutmeg
  • 12 oz. unsalted butter, cubed and chilled
  • 1 large egg
  • 8 oz. buttermilk
  • 8 oz. Smithfield Diced Ham
  • 1 cup diced sharp cheddar cheese
  • 1 large egg, for egg wash
  • Smoked Maldon salt, to taste
  • Whipped Maple Butter (recipe follows)

Whipped Maple Butter

  • 4 oz. unsalted butter, softened
  • 1 oz. maple syrup
  • Pinch of kosher salt
  • 1 cup breadcrumbs
  • 2 Tbsp minced Italian parsley
  • 1 tsp paprika
  • ¼ tsp cayenne
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 cup flour
  • 2 eggs, whisked
  • ¼ cup milk
  • 8 thick slices Smithfield Boneless Ham
  • Salt and pepper, to taste
  • ½ cup oil, for frying
  • 1 Tbsp butter
  • Ham Gravy (recipe follows)

Ham Gravy:

  • 1 cup Smithfield Boneless Ham, diced
  • 1 cup diced onions
  • 1 Tbsp minced garlic
  • 3 Tbsp flour
  • 2 ½ cups milk
  • ½ tsp kosher salt
  • 1 tsp lemon juice
  • ¼ tsp cayenne
  • 2 qts Pork Broth (recipe follows)
  • 2 Tbsp miso paste
  • 1 lb Smithfield Boneless Ham, julienned
  • 1 pkg ramen noodles, fresh or dried
  • 2 tsp vegetable oil
  • ½ lb shiitake mushrooms, sautéed
  • 6 eggs, soft boiled
  • Fresh baby spinach leaves
  • Green onion, cut thin on bias
  • Toasted sesame oil
  • Togarashi
  • 1 tsp lime juice
  • Hot chili oil
  • Seasoned rice vinegar
  • Furikake rice seasoning

Pork Broth:

  • 2 Tbsp vegetable oil
  • 1 onion, diced
  • ¼ cup ginger, sliced
  • 8 cloves garlic, crushed
  • 2 lbs Smithfield Ribs
  • ½ lb pork scraps
  • 1 cup Smithfield Boneless Ham, diced
  • 1 leek, sliced
  • 4 scallions, chopped
  • 5 mushrooms, sliced
  • 5 star anise
  • 3 chiles de àrbol, stemmed
  • 8 cups chicken stock
  • 3 Tbsp olive oil
  • 2 cups Smithfield Boneless Ham, diced
  • 1 red onion, sliced thin
  • 1 Tbsp minced garlic
  • 2 Tbsp water
  • 1 cup diced tomato
  • 1 Tbsp chopped fresh oregano
  • Salt and pepper, to taste
  • 1 flatbread
  • 1 cup shredded pepper Jack
  • ½ cup ricotta
  • 2 cups potatoes, roasted and sliced 1/8
  • 4 eggs
  • Basil, for garnish
  • Chives, for garnish
  • 5 cups sliced thin napa cabbage
  • 1 cup julienned red pepper
  • 1 Tbsp minced serrano pepper
  • 1 cup julienned carrots
  • ½ cup scallions, cut on the bias
  • Sautéed Ham (recipe follows)
  • 1 cup cilantro, stemmed
  • ½ cup peanuts, toasted, crushed
  • 1 Tbsp black sesame seeds, toasted
  • 1 cup diced mango
  • Ginger Slaw Dressing (recipe follows)

Ginger Slaw Dressing:

  • 1 Tbsp ginger, minced
  • 2 tsp minced garlic
  • ¼ cup rice wine vinegar
  • 1 Tbsp soy sauce
  • 2 Tbsp lime juice
  • 1 Tbsp mirin
  • 2 Tbsp sesame oil

Sautéed Ham:

  • 2 Tbsp vegetable oil
  • 4 oz broccolini, cut into 3-inch pieces
  • 4 dates, pitted and quartered
  • 2 dried Thai chiles, cut in half
  • 1 garlic clove, sliced
  • 8 oz Smoked Diced Ham Cubes
  • 1 cup Tempura Batter (recipe follows)
  • 4 oz Spicy Black Bean Glaze (recipe follows)
  • 6 Thai basil leaves, torn
  • 10 oz sticky rice
  • 2 oz mayonnaise
  • ½ Tbsp sesame seeds
  • ½ Tbsp crispy fried garlic

Tempura Batter:

  • 1 large egg
  • ½ cup cornstarch
  • 1 cup all-purpose flour
  • 1 cup beer

Spicy Black Bean Glaze:

  • 1 Tbsp fermented black bean paste
  • ½ Tbsp fermented red pepper paste
  • 4 oz honey
  • 1 tsp dried fermented black beans, rinsed & soaked in water
  • 2 oz rice wine vinegar