Coconut Curry Ham with Bacon-Pineapple Sambal

  • 18 oz fresh pasta
  • Coconut Curry Ham Sauce (recipe follows)
  • 1 cup frozen green peas
  • ½ bunch cilantro, sliced thinly
  • Bacon-Pineapple Sambal (recipe follows)

Coconut Curry Ham Sauce:

  • 2 oz coconut oil
  • 3 cloves garlic, minced
  • 1 tsp minced ginger
  • 1 Tbsp Madras curry powder
  • 3 cups coconut milk
  • ½ tsp crushed red pepper flakes
  • 1 cup Smoked Diced Ham Cubes
  • Juice and zest of 1 lime
  • 4 dashes fish sauce

Bacon-Pineapple Sambal:

  • 1 stalk lemongrass, peeled and sliced
  • 1 clove garlic, peeled and smashed
  • 1 Tbsp minced ginger
  • 1 Thai chile, sliced
  • 1 tsp smoked paprika
  • 1 tsp Indonesian shrimp paste
  • 2 Tbsp palm sugar
  • 3 dashes fish sauce
  • Juice and zest of 1 lime
  • 2 cups diced pineapple
  • 12 strips Fully Cooked Bacon, diced
  • 1 Smithfield CarveMaster Ham, Applewood Smoked
  • 1 cup packed brown sugar
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • ½” piece ginger, peeled and grated
  • 4 cups blueberries
  • 1 cup maple syrup
  • ¼ cup balsamic vinegar
  • ½ lemon, juiced
  • Salt and black pepper, to taste
  • 4 cups Salad Mix (recipe follows)
  • 4 oz shredded cheddar cheese
  • 16 oz Smithfield CarveMaster Ham, Applewood Smoked
  • 8 oz Bourbon BBQ Dressing (recipe follows)
  • 2 Hawaiian sweet rolls

Salad Mix:

  • 4 oz green cabbage
  • 4 oz kale
  • 4 oz Brussels sprouts

Bourbon BBQ Dressing:

  • ½ cup mayo
  • ½ cup BBQ sauce
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp of bourbon brown sugar seasoning
  • ¼ cup diced yellow onion
  • 1 tsp chopped parsley, for garnish

Ham Fried Rice:

  • 2 cups long-grain rice
  • 2 eggs, whisked
  • 4 Tbsp canola oil, divided
  • 1 tsp sesame oil
  • 1 shallot, minced
  • 4 garlic cloves
  • 1 1” piece ginger, minced
  • 8 shiitake mushrooms
  • 1/2 carrot, small diced
  • 6 oz Smithfield Diced Ham
  • 1 broccoli crown, chopped
  • 1 Tbsp soy sauce
  • 2 Tbsp dark mushroom soy
  • 2 tsp seasoned rice wine vinegar
  • green onions, for garnish
  • Tonkatsu sauce

Katsu:

  • 4 Smithfield Pork Chops
  • 4 eggs, whisked
  • 1 Tbsp water
  • 2 cups panko breadcrumbs
  • 4 oz canola oil
  • 10 Biscuit pucks, uncooked
  • 10 2-oz slices Smithfield Boneless Ham
  • 10 1-oz slices smoked cheddar
  • 1/4 cup Alfredo sauce
  • 4 fl oz melted butter
  • Carolina Gold Dipping Sauce
  • 16 oz coleslaw

Biscuits:

  • 1 lb all-purpose flour
  • 1 oz baking powder
  • 1 Tbsp sugar
  • 1 Tbsp salt
  • 5 oz butter, cubed and chilled
  • 8 fl oz buttermilk
  • 3 oz eggs

Carolina Gold Dipping Sauce:

  • 16 fl oz white vinegar
  • 1/2 Tbsp ground black pepper
  • 1/2 Tbsp kosher salt
  • 4 oz sugar
  • 1/2 Tbsp red pepper flakes
  • 1/2 Tbsp chipotle powder
  • 8 oz dark brown sugar
  • 20 fl oz yellow mustard
  • 2 fl oz ketchup
  • 1 lb cream cheese
  • 1/2 lb Smithfield Boneless Ham, roughly chopped
  • 1/2 cup minced sweet onions
  • 1/2 cup finely green onions
  • 1/4 cup roughly chopped Italian parsley
  • 1 Tbsp vinegar-based BBQ sauce
  • 1/2 cup aged sharp cheddar cheese
  • ½ cup mozzarella cheese, shredded
  • 1 ½ cups Smithfield Diced Ham
  • ¼ cup diced poblano peppers
  • ¼ cup diced onion
  • 3 cups precooked white cornmeal
  • 3 cups water
  • 1 Tbsp. olive oil
  • 6 oz. Smithfield Diced Bacon
  • 2 cloves garlic, minced
  • 3 medium red potatoes, medium diced
  • 3 cups heavy cream
  • 6 sprigs fresh thyme
  • 1 pack premade pizza crust
  • 2 cups mozzarella, shredded
  • 14 oz. can corn
  • 12 oz. Smithfield Diced Ham
  • 2 oz. chives, minced
  • Salt and pepper, to taste
  • 1 pt. béchamel
  • 4 oz. cheddar cheese
  • 1 oz. Parmesan cheese
  • 2 oz. Brie cheese
  • ½ lb. macaroni noodles, cooked
  • ¼ lb. Smithfield Diced Ham
  • 3 egg yolks
  • ½ cup milk
  • 3 eggs
  • 1 ½ cups flour
  • 1 qt. panko, lightly ground
  • 3 cups vegetable oil
  • Salt, to taste
  • 1 cup Jezebel Sauce (recipe below)

Jezebel Sauce

  • ¼ cup vegetable oil
  • ½ medium yellow onion, small diced
  • 2 cloves garlic, sliced
  • ½ cup pineapple preserves
  • ½ cup apple jelly
  • 1 Tbsp. sambal chili paste
  • 2 Tbsp. prepared horseradish

Tomatillo Sauce:

  • 3 tomatillos, husk removed, rinsed, quartered
  • 1 small yellow onion, diced
  • 1 bunch cilantro, rough chopped
  • 1 lime juiced
  • Salt and pepper to taste

Pickled Red Onions:

  • ¼ cup sugar
  • 1 tsp kosher salt
  • ¼ cup red wine vinegar
  • ½ red onion, sliced thin

Taco:

  • 1 cup vegetable oil
  • 4 slices Smithfield Ham Slices
  • 4 eggs, scrambled
  • 3 Roma tomatoes, small dice
  • ½ cup sour cream
  • ½ lb.queso fresco, crumbled
  • 2 Tbsp. Cilantro leaves