Recipes Featuring Broadbent Country Ham, Smoked Bacon and Breakfast Sausage.

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YEAR AROUND FAVORITES

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Recipe:  Broadbent Hot Browns Appetizers

“A Truly Kentucky Treat”

INGREDIENTS:

¾ teaspoon chicken bouillon granules

½ cup boiling water

3 tablespoons butter

2 tablespoons all-purpose flour

¾ cup half-and-half cream

1 cup shredded Broadbent Smoked Cheddar Cheese

18 slices snack rye bread

6 oz. thinly sliced Broadbent Country Ham

6 ounces thinly sliced Broadbent Smoked Turkey Breast

5 slices of Broadbent Hickory Smoked Bacon, cooked and crumbled

Directions:  In a small bowl, dissolve bouillon in water; set aside.  In a small saucepan, melt butter over medium heat.  Stir in flour until smooth; stir in cream and bouillon.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Stir in cheese until melted.  Remove from the heat.  Place bread slices on two baking sheets.  Layer country ham, turkey, and cheese sauce on top of bread slices.  Sprinkle with bacon.  Bake at 350 degrees for 10-12 minutes or until heated through.  Sprinkle with parsley.

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Recipe: BROADBENT'S COUNTRY HAM WITH

 RAISIN SAUCE

INGREDIENTS:

1 16-17 pound Broadbent’s uncooked country ham (item # 1617)

1 (23 ½ x19 inch) oven-cooking bag

1 tablespoon all purpose flour

2 (12 ounce) cans cola soft drink

Directions:  Place ham in a large container cover with water, let stand 24 hours. Drain, scrub ham in warm water with a stiff brush, and rinse well. Add flour to oven cooking bag, and shake to coat. Place Ham fat side up in oven bag. Place bag in a 2 inch deep roasting pan. Pour cola over ham; insert a meat thermometer into ham. Making sure it does not touch fat or bone. Close bag with tie: cut 6 (1/2) inch slits in top of bag. Cover with aluminum foil. Bake at 325 degree for 4 hours. Remove foil, and bake 1 more hour or until meat thermometer registers 140 degree. Remove from oven, cool slightly. Slice ham and serve with raisin sauce.

Raisin Sauce

INGREDIENTS:

2-cups raisins

1½-cup water

Pinch salt

2 cups sugar

1-tablespoon cornstarch

1 tablespoon grated orange rind

3 tablespoons fresh orange juice

½ cup chopped pecans

Directions:  Bring raisins, water, and salt to a boil in a medium saucepan; reduce heat and simmer for 30 minutes. Combine sugar, cornstarch, orange rind and orange juice to raisin mixture. Return to a boil, stirring constantly, 1 minute. Stir in pecans.

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Recipe: COUNTRY HAM

INGREDIENTS:

1 (13- 14) pound Broadbent’s Uncooked Country Ham

2 cups cider vinegar

2 cups apple juice
1-cup sugar

1 ½ cups fine, soft breadcrumbs

1-cup dark brown sugar

2 tablespoons pepper

Directions:  Scrub ham in warm water with a stiff brush, and rinse well. Place ham in large aluminum stockpot. Cover with water; add vinegar, and let stand 24 hours. Drain ham, and rinse; return to stockpot. Add water to cover, apple juice and regular sugar. Bring to boil; reduce heat, and simmer, uncovered for 2 hours or until meat thermometer registers 140 degrees, adding hot water as needed to keep ham covered. Remove from heat and let stand 2 hours. Drain ham; trim skin, leaving a thin layer of fat. Stir together breadcrumbs, brown sugar, pepper and press over ham. Cool completely.

Cut ham into very thin slices, reserving any breadcrumb mixture that detaches, serve ham and breadcrumbs mixture in biscuits.

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Recipe: GREEN EGGS AND HAM

INGREDIENTS:

6 slices Broadbent’s sliced cooked country ham, chopped (item #22)

12 large hard-cooked eggs

1 ripe avocado, peeled and mashed

2 tablespoons finely chopped onion

1 clove garlic, minced

2 tablespoons mayonnaise

1½ tablespoons fresh lime juice

1-teaspoon hot sauce

1 small tomato, peeled, seeded, and finely chopped
 

Directions:  Cut eggs lengthwise and carefully remove yolks. Mash yolks with a fork; add avocado and next 5 ingredients, stirring well. Fold in tomato, and spoon into egg whites. Top with ham. Can use item #810 Broadbent’s ground ham in place of chopped ham.

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QUICK AND EASY APPETIZER RECIPES

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BACON CHEDDAR PINWHEELS

INGREDIENTS:

1 can (8 oz) refrigerated crescent rolls

2 tablespoons ranch dressing

4 slices Broadbent hickory bacon

½ cup finely shredded Broadbent’s hickory smoked cheese

¼ cup chopped green onions (4 medium)

DIRECTIONS:  Heat oven to 350°F. 2 If using crescent rolls: Unroll dough; press each into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press each into 12x8-inch rectangle. Spread dressing over each rectangle to the edges. Sprinkle each with bacon, Cheddar cheese and onions. 4 Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. 5 Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

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Cream Cheese & Broadbent Bacon Crescents

INGREDIENTS:

8 oz. Philadelphia Chive & Onion Cream Cheese Spread

3 slices of Broadbent Apple Bacon, Cooked and Crumbled

2 cans (8 oz. each) refrigerated crescent dinner rolls

Directions:  Preheat oven to 375 degrees.  Mix cream cheese spread and bacon in bowel until blended.  Separate dough into triangles.  Cut each triangle I half length.  Spread each dough triangle with 1 generous tsp. of cream cheese mixture.  Roll up shortest side of triangle and rolling to opposite point.  Place, point sides down, on baking sheet.  Bake 12 to 15 min. or until golden brown.  Serve warm.  (You may substitute ¼ cup of Broadbent Cooked Ground Country Ham in place of bacon. 

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Classic Sausage Balls with Grandma Broadbent Sausage

INGREDIENTS:

1 lb. Grandma Broadbent Sausage

1 lb. American Cheese

1 ½ Cups Bisquick

Directions:  Soften sausage and cheese to room temperature.  Mix with bisquick.  Bake at 350 degrees until brown.

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Pecan Cranberry Spread

INGREDIENTS:

8 oz. Cream Cheese

1 ¼ Cup Chopped Pecans

1 ¼ Cup Dried Cranberries

1/3 Cup Orange Juice Concentrate

Directions:  Beat cream cheese until soft and fluffy.  Combine remaining ingredients and stir thoroughly.  Cover with plastic wrap and refrigerate until flavors blend, at least 30 minutes.  Serve cold with crackers.

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Country Ham History tidbit:

Broadbent Country Ham, Bacon and Sausage are all produced using an Old-fashioned dry cured method.  Country Ham was the first style of ham and has been produced for many years.  Before the time of refrigeration, the term Country Ham was not used.  At that time there was only one style of ham, so when using the term ham, you would be refering to "country ham".  With refrigeration, came many other ways to produce hams. 

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RECIPES FEATURING BROADBENT COUNTRY BACON

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Recipe: CHEESY BACON BALL

INGREDIENTS:

8 ounces sharp shredded cheddar cheese, (room temperature)

8 ounces mayonnaise

1 bunch green onions, chopped

1 pound crispy fried Broadbent’s Bacon drained & crumbled (Hickory, Pepper or Sun-dried tomato bacon) (Item 105, P05, or T05)

Parsley

 Directions:  Combine the cheese and mayonnaise in a large bowl and mix well. Add the onions and bacon and mix well. Cover and chill. Remove the cheese mixture from the refrigerator and form into 1 large ball or 2 small balls. Garnish with the parsley or roll in chopped parsley before serving.

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Recipe: BREAKFAST TORTILLA ROLL UPS

INGREDIENTS:

6 slices fried Broadbent’s Pepper Bacon crumbled (ITEM 105 OR P05)

2 cups hash-brown potatoes

2 cups Egg Beaters or 8 eggs beaten

6 tablespoons salsa

6 large flour tortillas (room temperature)

6 ounces shredded cheddar cheese
 

Directions:  Spray skillet with cooking spray, cook hash browns.

Combine eggbeaters or eggs and salsa in a bowl and pour into skillet with hash browns.

Stir until thoroughly cooked. Add crumbled Broadbent’s Pepper Bacon. Spoon into flour tortillas and top with shredded cheddar cheese. Roll up and serve. Top with sour cream (optional).

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Recipe: BACON-FRIED POTATOES

INGREDIENTS:

8 slices Broadbent’s Hickory Smoked Bacon (ITEM 105)

2 ½ pounds baking potatoes cooked and cut into ½ inch thick slices
2 green onions, sliced

1 (4oz.) jar diced pimento, drained

¾ teaspoon salt

½ teaspoon pepper

Directions:  Cook bacon in a large skillet until crisp, drain and crumble, reserve ¼ cup drippings in skillet. Combine sliced potato, half of bacon, onions, and next 3 ingredients in a skillet.

Cook covered, over low heat 15 minutes uncover and cook 10 minutes or until golden brown on bottom. Sprinkle with remaining Bacon. Serves 6

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Recipe: INDIVIDUAL BREAKFAST QUICHES

INGREDIENTS:

6 eggs

2 cups milk

¼ teaspoon salt

¼ teaspoon ground pepper

2 cups grated Swiss or Cheddar cheese

1 cup cooked crumbled Broadbent’s Maple Bacon (ITEM M05)

½ cup onion, chopped

2 ½ English muffins, crumbled
 

Directions:  Preheat oven to 400. Sauté onions in a pan sprayed with cooking spray. Spray muffin tin with cooking spray. Beat together first five ingredients. Fold in Cheese, Broadbent’s Maple Bacon, onions and English Muffins. Ladle into greases muffin tin and bake in 400 oven for 18-20 minutes. Serves 6

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Recipe: PEPPERED BACON-WRAPPED PORK TENDERLOIN

INGREDIENTS:

¼ cup butter or margarine

¾ pound mushrooms, Sliced

1 small onion, chopped

¼ cup chopped pecans, toasted

2(12-Ounce) pork tenderloins, trimmed

1-teaspoon salt

1-teaspoon ground black pepper

8 Slices Broadbent’s Peppered Bacon (Item P05)

¼ Cup Firmly Packed Brown Sugar

Directions:  Melt butter in a large skillet over medium heat; add mushrooms and onions, Sauté 8 minutes or until tender. Stir in pecans, and set aside. Place pork between 2 sheets of plastic wrap; flatten to ¼ inch thick, remove plastic. Sprinkle with salt and pepper.

Spread mushroom mixture evenly on 1 side of tenderloin, leaving a ¼ inch border. Roll up, wrap 4 bacon slices around tenderloin and secure with wooden picks.

Place seam side down, on greased rack in a roasting pan. Rub evenly with brown sugar. Bake uncovered, at 450 degrees for 15 minutes. Reduce temperature to 400 degrees. Bake at 400 for 15 minutes or until meat thermometer registers 160. Serves 8.

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Recipe: STUFFED BANANA PEPPERS

INGREDIENTS:

6 to 8 large banana peppers

2 cups shredded sharp cheddar cheese

1 small tomato, diced
1 medium onion, diced

½ small green bell pepper, diced

1 to 2 jalapeno peppers, diced
1/8-teaspoon salt

1/8-teaspoon pepper

12 to 16 slices Broadbent’s Hickory Smoked Bacon (ITEM 105)

Directions:  Cut a slit lengthwise in each banana pepper.

Combine cheese and next 6 ingredients in bowl. Spoon mixture evenly into each pepper, and wrap each with 2 bacon slices; secure with wooden picks. Place peppers on rack in a broiler pan. Broil 5 ½ inches from heat 4 to 5 minutes on each side or until golden. Serves 6.

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Recipe: Bacon Tacos

INGREDIENTS:

12 slices Broadbent’s Pepper Bacon (ITEM P05)

1 package of taco seasoning

Chopped purple onion

Shredded lettuce

Diced tomato

Salsa

Sour cream

Shredded cheddar cheese

Flour tortillas

Directions:  Cook bacon with taco seasoning, and then drain. Serve like you would Tacos.

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Recipe: EGG CASSEROLE

INGREDIENTS:

½ cup chopped onion

2 tablespoons butter

2 tablespoons flour

1¼-cup milk

1-cup sharp shredded cheese

6 hard cooked eggs (sliced or quartered)

1 ½ crushed potato chips

10 to 12 slices of Broadbent’s Bacon (fried crisp and crumbled)
 

Directions:  Cook onion in butter till tender, but not brown. Blend in flour; and milk; cook, stirring constantly till mixture thickens. Add cheese; stir till melted. Place layer of egg slices in 10x6x1 ½ inch baking dish. Cover with half of the cheese sauce, half the potato chips, and half of the Bacon. Repeat layer. Bake in 350-degree oven for about 30 minutes.

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RECIPES USING GRANDMA BROADBENT’S OLD FASHIONED BREAKFAST SAUSAGE

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Recipe: SAUSAGE-CORNBREAD DRESSING

INGREDIENTS:

1-Pound Grandma Broadbent’s Smoked Country Pork Sausage (item 202)

2 medium onions, chopped

4 stalks celery, chopped

6 cups crumbled cornbread

3 cups white bread cubes, toasted

2 teaspoons rubbed sage

¼ teaspoon salt

1-teaspoon pepper

4 cups turkey broth

2 large eggs, lightly beaten

Directions:  Combine sausage, onion, and celery in a large skillet; cook over medium heat. Drain.

Combine cornbread, white bread cubes, sage, salt, and pepper in large bowl; stir in sausage mixture. Add broth and eggs, stir well. Spoon mixture into greased 13x9x2 inch baking dish serves 10 to 12 Bake at 350 degrees for 45 minutes.

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Recipe: SAUSAGE RICE CASSEROLE

INGREDIENTS: 

1 pound Grandma Broadbent’s Sausage (item 202)

6 tablespoons onion chopped

½ green pepper, chopped

1 ½ cups celery, chopped

1 pkg. chicken noodle soup mix dry

½ cup uncooked rice

2¼ cup boiling water

Salt and pepper to taste

Slivered almonds (optional)

Directions:  Brown sausage and drain, remove from skillet, use 2 tablespoons of grease to sauté onion, green pepper, and celery until tender, add rice, water, soup mix, salt and pepper. Put in greased casserole dish and Bake at 350 degrees for 30 minutes. Top with slivered almonds.

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Recipe: COUNTRY PORK SAUSAGE GRAVY

INGREDIENTS:

8 ounces Grandma Broadbent’s pork sausage (item 202)

¼ cup flour (all purpose)

2 1/3 cups milk

Salt and pepper to taste
 

Directions:  Cook sausage in large skillet over medium heat stirring until it crumbles and is no longer pink. Remove and drain, reserving 1 tablespoon of drippings in skillet, whisk flour into drippings until smooth; cook whisking constantly 1 minute. Gradually whisk in milk and cook whisking constantly 5 to 7 minutes until thick. Stir in sausage, salt and pepper to taste. Serve over buttermilk biscuits or grits.

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Recipe: SAUSAGE CHEESE GRITS

INGREDIENTS:

1 pound Grandma Broadbent’s Pork Sausage (item 202)

1-cup quick cooking grits

1 small onion, chopped

1/3 cup green pepper, chopped

1½ cups shredded sharp cheddar cheese

Directions:  Cook grits according to package, set aside. Crumble sausage in a large skillet; add onions and green pepper. Cook over medium heat until meat is brown and vegetables are tender. Drain well. Combine grits, meat mixture and 1 cup of cheese. Spoon into greased 10x6x2-baking dish. Bake on 350 degrees for 15 minutes, sprinkle with remaining cheese; bake for 5 minutes or until cheese melts. Serves 8

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Recipe: SAUSAGE PINWHEELS

INGREDIENTS:

2 cups biscuit mix

½ cup milk

½ cup margarine

1 pound Grandma Broadbent’s Pork Sausage (item 202)
 

Directions:  Preheat oven to 400 degrees. Combine biscuit mix, milk and butter, in a large bowl; stir until blended. Refrigerate 30 minutes. Divide into two parts. Roll out one portion on floured surface to 1/8th inch thick rectangle, about 10x7 inches. Spread with half the sausage. Roll lengthwise into long roll. Repeat with remaining dough and sausage.

Place rolls in freezer until hard enough to cut easily. Cut rolls into thin slices. Place on baking sheets. Bake 15 minutes or until golden brown. Serve hot; refrigerate leftovers. Makes 48 appetizers.

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Recipe: CORN AND SAUSAGE CHOWDER

INGREDIENTS:

1-pound grandma Broadbent’s Pork Sausage (item 202)

1 large onion, chopped

3 large Potatoes cubed

2 teaspoons salt ½ teaspoon pepper

1 teaspoon dried basil

2 cups warm water

1 can cream style corn 1 can whole kernel drained

1-cup chicken stock

Directions:  Brown Sausage in a skillet and drain off fat, then pat dry with paper towel. Put sausage in a soup pot or kettle. Return 2 tablespoons of drippings to skillet and sauté onion. Add onions, potatoes, salt, pepper, basil and water to pot. Cover and simmer 15 minutes, stir in corn milk and chicken stock and simmer until potatoes are done. Serves 6.

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RECIPES FEATURING BROADBENT'S COUNTRY HAM

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Recipe: MUFFIN TIN BREAKFAST

INGREDIENTS:

6 slices Broadbent’s Cooked Country Ham (item 22)

6 eggs

1 box muffin mix for 6

Directions:  Preheat oven to 375 degrees. Spray muffin tin with cooking spray; line 6 tins with slice of ham. Break an egg into each slice. Mix muffin mix according to package, pour in 6 sprayed muffin tins. Bake for 15 to 20 minutes. Serves 6.

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Recipe: HAM AND CHEESE BUTTERMILK BISCUITS

INGREDIENTS:

¼ cup butter

2 cups self-rising flour

¼ cup buttermilk

8 ounces sour cream

1 cup shredded Swiss cheese

1 cup finely chopped cooked country ham (item #22)

Directions:  Cut ¼ cup butter into flour with pastry blender until mixture is crumbly. Add buttermilk, sour cream, cheese, and ham, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 to 4 times. Roll dough to ¾ inch thickness; cut with a 2½ inch round cutter, and place on a baking sheet. Bake biscuits at 425 degrees for 12 to 14 minutes. Brush with melted butter. Yield 10 biscuits.

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Recipe: GREEN EGGS AND HAM

INGREDIENTS: 

6 slices Broadbent’s sliced cooked country ham, chopped (item #22)

12 large hard-cooked eggs

1 ripe avocado, peeled and mashed

2 tablespoons finely chopped onion

1 clove garlic, minced

2 tablespoons mayonnaise

1½ tablespoons fresh lime juice

1-teaspoon hot sauce

1 small tomato, peeled, seeded, and finely chopped

Directions:  Cut eggs lengthwise and carefully remove yolks. Mash yolks with a fork; add avocado and next 5 ingredients, stirring well. Fold in tomato, and spoon into egg whites. Top with ham. Can use item #810 Broadbent’s ground ham in place of chopped ham.

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Recipe: HAM STRATA

INGREDIENTS:

1-tablespoon butter

1cup chopped celery

1/3 cup chopped green bell pepper

2 tablespoons chopped onion

2 cups chopped Broadbent’s cooked country ham (item # 22)

¼ cup salad dressing, divided

12 slices white bread, crust removed

6 ounces package sharp cheddar cheese slices

4 large eggs

3 cups milk

3/4 teaspoon salt

¼ teaspoon pepper

Garnish: sour cream, fresh parsley sprigs

Directions:  Melt butter in a large skillet over medium heat. Add celery, bell pepper, and onion; cook, stirring constantly until tender. Remove from heat; stir in ham. Cool. Spread 1-teaspoon mayonnaise on slices bread. Arrange 6 bread slices, mayonnaise side up in a lightly greased 13x9x2x inch-baking dish. Spoon ham mixture over bread. Top with cheese and remaining bread, mayonnaise side down. Combine eggs and next 3 ingredients, stirring well; pour over bread slices. Cover and refrigerate 8 hours or overnight. Remove and bake at 300 degrees for 1½ hours, garnish if desired.

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Recipe: BROADBENT'S COUNTRY HAM WITH RAISIN SAUCE

INGREDIENTS:

1 16-17 pound Broadbent’s uncooked country ham (item # 1617)

1 (23 ½ x19 inch) oven-cooking bag

1 tablespoon all purpose flour

2 (12 ounce) cans cola soft drink

Directions:  Place ham in a large container cover with water, let stand 24 hours. Drain, scrub ham in warm water with a stiff brush, and rinse well. Add flour to oven cooking bag, and shake to coat. Place Ham fat side up in oven bag. Place bag in a 2 inch deep roasting pan. Pour cola over ham; insert a meat thermometer into ham. Making sure it does not touch fat or bone. Close bag with tie: cut 6 (1/2) inch slits in top of bag. Cover with aluminum foil. Bake at 325 degree for 4 hours. Remove foil, and bake 1 more hour or until meat thermometer registers 140 degree. Remove from oven, cool slightly. Slice ham and serve with raisin sauce.

Raisin Sauce

INGREDIENTS:

2-cups raisins

1½-cup water

Pinch salt

2 cups sugar

1-tablespoon cornstarch

1 tablespoon grated orange rind

3 tablespoons fresh orange juice

½ cup chopped pecans

Directions:  Bring raisins, water, and salt to a boil in a medium saucepan; reduce heat and simmer for 30 minutes. Combine sugar, cornstarch, orange rind and orange juice to raisin mixture. Return to a boil, stirring constantly, 1 minute. Stir in pecans.

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Recipe: COUNTRY HAM

INGREDIENTS: 

1 (13- 14) pound Broadbent’s Uncooked Country Ham

2 cups cider vinegar

2 cups apple juice

1-cup sugar

1 ½ cups fine, soft breadcrumbs

1-cup dark brown sugar

2 tablespoons pepper

Directions:  Scrub ham in warm water with a stiff brush, and rinse well. Place ham in large aluminum stockpot. Cover with water; add vinegar, and let stand 24 hours. Drain ham, and rinse; return to stockpot. Add water to cover, apple juice and regular sugar. Bring to boil; reduce heat, and simmer, uncovered for 2 hours or until meat thermometer registers 140 degrees, adding hot water as needed to keep ham covered. Remove from heat and let stand 2 hours. Drain ham; trim skin, leaving a thin layer of fat. Stir together breadcrumbs, brown sugar, pepper and press over ham. Cool completely.

 Cut ham into very thin slices, reserving any breadcrumb mixture that detaches, serve ham and breadcrumbs mixture in biscuits.

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Recipe: SOUTHERN STYLE WHITE BEANS

INGREDIENTS:

4 cups dried white beans

1 Broadbent’s ham hock (item # 84)

2 tablespoons salt

Pepper to taste

Water

Directions:  Rinse beans, place in pot and cover with 4 inches water. Bring to boil. Add ham hock and salt and pepper, reduce heat and simmer 2 ½ to 3 hours. Keep water above beans throughout the cooking process.

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RECIPES FEATURING BROADBENT'S COOKED GROUND HAM

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Recipe: HAM PUFF

INGREDIENTS:

¼ cup butter

5 tablespoons flour

1½-cup milk

4 slightly beaten egg yolks

4 stiffly beaten egg whites

Salt

Directions:  Melt butter; add flour and blend; add milk gradually; cook over low heat until thick, stirring constantly. Add egg yolks gradually, Stir in ham. Fold in egg whites; pour into a greased 2-quart casserole. Bake in 350 degrees oven for 50 minutes. Serves 6.

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Recipe: HAM AND CHEESE MUFFINS

INGREDIENTS:

2 cups self-rising flour

½ teaspoon baking soda

1-cup milk

½ cup mayonnaise

½ cup Broadbent’s Cooked Ground Ham (item #810)

½ cup shredded cheddar cheese

Directions:  In a large bowl, combine flour and baking soda. Combine remaining ingredients. Stir into dry ingredients just until moistened. Fill greased muffin tins 2/3 full. Bake at 425 degrees 16-18 minutes or until done. Makes about 12 muffins.