Caring for Cast Iron Cookware

cast iron cookware graphicCast iron is often mentioned in southern cookbooks and recipes. Cast iron is a unique material that offers many characteristics that other materials simply do not offer. My favorite is that it can be used on the stove top then transferred to the oven. I always use cast-iron for pineapple upside cakes, hands down it is the easiest way to do it. One pan equals less clean-up.

There is another advantage unique to cast-iron, the more you use it the better it gets. Unlike any other material on the market it gets better with age. These pans can last over a hundred years and are often handed down through the generations.

If you’ve got a cast-iron pan or plan to purchase one, here are a few tips to clarify using and caring for it to keep it working well and lasting for a long, long time.

#1 Always season your Pan

Always season your pan when you first bring it home, even if it is brand new and says pre-seasoned. This can be done by simply heating it on the stove top until it is smoking hot, then rub oil into and let it cool. Repeat this a few times then you’ll be good to go. Another common method is doing essentially the same in the oven.

#2 Wash Nicely

Don’t be afraid to use soup and water to clean your traditional cast iron. The seasoning layer of the pan is actually polymerized oil and will not be removed with standard dish soap and water. Do not however soak cast iron. Instead wash it and dry it immediately then apply a thin layer of oil to re-season your pan.

*If you de-glaze your pan immediately after cooking, clean-up will be a breeze.

#3 Stay Dry!

The biggest tip is to keep your cast iron as dry as possible when not actively being used. Why? Rust spots will occur if there are any wet areas over time. I personally wash mine then return it to the warm stove for just a few minutes and let the heat evaporate the water. I then take a paper towel with a few drops of oil and rub it along the inside of the pan.

#4 Store Properly

Store your cast iron pan in any space where it will not have a chance of encountering moisture. You can stack multiple together with little to no problems as cast iron is very resistant to scratches.

Now that you know how to properly care for your cast-iron and aren’t afraid to use, let’s start cooking. Share a comment or link below with some of your favorite cast-iron recipes. Come back next week and we will share our top 3 recipes for cast iron cooking.


3 Recipes Starring Corn Bread Graphic

January is a great time of year to use up all those pantry items, like corn bread mix. Corn bread is a southern staple that is often eaten alongside many comfort meals. It can often be an element that sticks the sidelines. We are sharing 3 recipes that will make corn bread a more memorable part of your dinner.

Corn Casserole

This is an easy casserole that makes a filling side dish for family gatherings. It only utilizes 5 ingredients keeping your kitchen cleaner and saving a lot of time. The ingredients are also common to the average household pantry, so you likely won’t need to make extra trips to the store.


1 can whole kernel Corn
1 can Creamed Corn
1 C. Sour Cream
1 C. Broadbent Cornbread mix
1 Stick of Butter (or Margarine)


Toss all 5 ingredients into a large bowl and mix until evenly blended. Put entire mixture into a greased 8 x 8 baking pan and bake for about 50 minutes at 350 degrees Fahrenheit.

Corn & Zucchini Casserole

This is another easy recipe that holds its own as a filling side dish but with the added benefit of Zucchini. It can be a sneaky way to feed the children an extra vegetable. These casseroles are also easy to reheat and travel well.


1 Stick of Butter or Margarine
1 C. Broadbent Cornbread Mix
1 Egg, large
1/3 C Milk
1 C Onion, chopped
1 can Creamed Corn
2 C. Zucchini, shredded


Preheat oven to 375 degrees Fahrenheit. In a large mixing bowl combine cornbread mix, egg and milk stirring well. Mix in onion, creamed corn and shredded Zucchini. Melt butter (can put stick in oven and let it melt while you mix the rest) pour in the bottom of an 9 x 9 baking dish, then place batter on top butter. Bake about 30 minutes until golden brown.

Taco Cornbread Casserole

This is a weeknight dish to savor. It brings together two comfort foods for a winning combination. Don’t be afraid to personalize it and let kids add whatever they normally enjoy on tacos. I great way to make this dinner recipe take less time is to cook your ground beef in bulk. I cook up 2-3 pounds of ground beef at one time and season it, then freeze it for our next night of dinners.


1 C Broadbent cornbread mix
3 C cooked taco seasoned meat
1 C sour cream, light
1 C Mexican cheese blend, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 C shredded lettuce

Prepare cornbread mix per the package in a large bowl. Spread into a greased 8 x 8 pan.  Bake at 350 for about 20 minutes.  Remove cornbread from oven and spread meat over cornbread.  Combine sour cream, 3/4 cup cheese and onion, then spread over meat mixture.  Bake for 15 minutes longer or until heated through and cheese is melted.  Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.

These 3 recipes are an easy way to make use of that cornbread mix that usually sit and wait for Chili night. It can be very budget friendly to whip up one of the sides as a last-minute addition to a party with little prep work. If you do want to keep corn bread as a bread addition to your meal, try adding Broadbent’s peppered bacon (precooked & crumbled). They are a medley of sweet and savory together. Do you have a favorite meal that includes Corn Bread? Share in the comments below.



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A southern biscuit bar party is a trend down south growing in popularity. It is a fun and simple theme for a brunch get- together especially for small to medium size crowds. This is an easy option for a shower, late morning wedding, or pre-ceremony brunch. This time of year, (January) the holiday season is over; we will now have a generally quiet period until Easter. During this quiet time though it can be fun to have a simple get together to enjoy company and catch up.

To help you entertain in this fun fashion, we have gathered a few tips.

#1 Start with a delicious biscuit.

The best biscuits are of course homemade. Here at Broadbent, we sell a biscuit mix that need only be mixed with water to the desired consistency. You can roll them out and cut them into the traditional round shape with a biscuit cutter (cookie cutter or cup). Be sure to dip your cutter in flour for a smooth cut and place them on a baking sheet. If you want to prepare them ahead of time, they can be placed in the freezer. Once they are frozen solid, you can secure them in a Ziploc freezer bag and store for about 30 days or less. On the day of the gathering, remove from freezer and lay on baking sheets a bit before they bake so they can defrost.

#2 _______ on-a-biscuit.

Since this will often be a meal, think about offering a variety of toppings that will allow it to be filling for all guests. The most popular on-a-biscuit items are fried chicken strips, Broadbent country ham slices, Broadbent bacon, and fried green tomatoes.  Gravy including sausage gravy can also be a filling addition to biscuits. These items are traditionally served hot; consider a chaffing dish or bringing them out of the oven in a dish ready to serve.

#3 Jellies, Jams & Butters.

For those wanting a lighter biscuit, offer a variety of popular jellies, jams or butters. My favorite is apple butter. Honey and Sorghum are also population options. Keep these items chill in small serving bowls until about time for guests to arrive. Line them up on the table clearly labeled and allow them to come to room temperature. Be sure to provide small spoons or knives for spreading.

These items can be cooked or prepped ahead of time and reheated just before serving.  This makes it easy for a morning time gathering. It can also be a fun way to try new items or ask friends and family to bring some of their prized homemade items. Many families can in the south and it can add to the festivities to bring out those preserves when the traditional fruits are not in season.  Make Broadbent your one stop shop for your upcoming breakfast bar.

What are your favorite biscuit toppings? Share in the comments below, any suggestions you would offer for a better biscuit bar.

What’s for Brinner?

Brinner Graphic

Breakfast for dinner is rising in popularity. Across fast food and sit-down restaurants alike Brinner is becoming more and more of a mainstream concept. There could be several reasons, several articles have expressed that often our lives move at such a fast pace that a big breakfast is not possible during traditional breakfast time. It could simply be that breakfast foods are awesome! (They really are bacon, sausage, pancakes, waffles)

With winter temperatures really beginning to set in across the nation, more individuals are looking for warm meals that are quick and easy. We thought we would share some of our favorite brinner recipes that give you more time to spend away from the stove, but warm comfort as well.  Several can also be prepped ahead of time to further cut down weeknight cooking time.

Tater Tot Sausage Breakfast Casserole

This is a casserole comprised of ingredients easily in your fridge and pantry. It can be made ahead of time covered and refrigerated, to then be popped in the oven when you’re ready. You can add other favorite items to make it your own. I sometimes add green peppers, mushrooms and fresh onions. The combination of high protein eggs, sausage and potatoes make this a hearty meal that won’t leave anyone hungry.


2 lb hot Broadbent breakfast sausage (feel free to substitute mild)

1 bag frozen tater tots

1 tsp Salt

½ tsp garlic powder

¼ tsp onion powder

1 ½ c. Shredded Cheddar Cheese

½ C Mozzarella Cheese

8 Eggs

2 C. Milk


Preheat oven to 350 degrees. Fully cook your breakfast sausage until golden brown. (no pink)  In a large bowl, toss tater tots, cooked sausage and cheese together. Pour into a 9×13 casserole dish (non-stick or coated with non-stick oil) In a separate bowl whisk together eggs, salt, pepper, onions, garlic and milk. Pour liquid mixture over tater tote and sausage mixture. Bake uncovered 50-60 minutes, until eggs are completely cooked.


Farmer’s Breakfast Bowl

This blend of ingredients frequently found in most kitchens, but tossed together in one pan for an easy to clean up meal. It can be completely customized to fit your family, don’t be afraid to let the kids choose ingredients and try it different ways each time you prepare it. You will make it more than once because it is delicious.


1 bag (32 oz) diced potatoes (can use fresh about 6-8 medium potatoes chopped very small)

1 chopped Green bell pepper

1 chopped onion

1 lb (16 oz) Broadbent diced ham (pull out those leftovers!)

8 eggs

1-2 c. Cheddar Cheese

Salt & Pepper to taste


In a large skillet (cast iron is perfect for this as they tend to be deeper) add 2 T oil ad fry potatoes, pepper, onions and ham on medium heat until potatoes are tender yet crispy. In another pan add your eggs and scramble to cook ( I personally add a bit of milk to fluff up my eggs). Once cooked add eggs and potatoes together tossing evenly. Sprinkle on cheese and toss until it melts, sprinkle on salt & pepper to taste.

Biscuits & Gravy Overnight Breakfast Casserole

Biscuits and gravy is a true classic especially here in the south. This recipe puts it in a casserole form and can be made the night before or the morning off and set in the refrigerator for dinner that night. Feel free to use hot sausage if your family likes a bit of heat.


16 oz can of biscuits

8 eggs

1 lb Broadbent breakfast sausage

1 C. Shredded Cheddar Cheese

5 T butter

5 T Flour

2 ¼ C Milk

1 tsp pepper

1 tsp salt


Prepare a 9×13 pan (non-stick), line bottom with biscuits torn into bite size pieces (1 inch). Fully cook sausage in skillet. Layer sausage over the biscuits, then layer on shredded cheddar cheese. In a separate bowl, whisk together ¾ C Milk, ½ tsp salt, and ½ tsp pepper. Pour the egg mixture over the biscuits. (Cover and refrigerate overnight)

For gravy, in a sauce pan melt 5 T butter, once melted whisk in 5 T flour until the mixture is paste like. Add in remaining salt and pepper. Turn heat to low, and whisk in 1 1/5 c. of milk stir constantly. Once gravy is thickened set aside. (Refrigerate in a bowl)

Ready to Cook. When your ready remove items from the refrigerator and pour gravy mixture over the biscuits. Cook at 350 degrees covered for about 30-35 minutes, then remove cover and 10-15 additional minutes allowing eggs to completely cook and cheese turns golden brown.

These 3 dishes are our favorites, they exemplify traditional comfort breakfast foods. Each one can be made for a quick week night dinner with a bit of prep time. Feel free to stay in, use up those items you’ve likely already got in your home and enjoy a delicious meal.

What are your favorite breakfast for dinner ideas? Share in the comments.

3 Easy Appetizers for New Year’s Eve

3 appetizers New Years Eve graphic


Can you believe we are only 4 days away from 2017? We are looking forward to another year filled with growth, family and traditions. There are many different traditions for the new year. We always celebrate with family fun and delicious food. Instead of a large meal, we simply do a mix of finger foods that can be eaten throughout the evening. This year we wanted to share a few of our favorites. These 3 recipes are easy and tasty without a lot of clean up.

Bacon Bites

Combining cheese and bacon you can never go wrong. We love these easy and picturesque Bacon Bites. We suggest microwaving or baking your bacon for ease and quick clean up. If your making other dishes with bacon, you can easily cook the bacon ahead of time and crumble then store in an airtight container in the refrigerator.


1 (10 ounce) can Rotel tomatoes, drained (can use plain if you want to avoid spiciness)

2½ cups Broadbent bacon, crumbled

1 cup shredded swiss cheese

8 ounces softened cream cheese

45 frozen phyllo pastry cups, thawed (you can use the sheets and cut circles with cookie cutters if you can’t find cups)


Pre-heat your oven to 350 degrees. Mix the drained tomatoes, bacon pieces, swiss cheese & cream cheese in a bowl till blended. Spoon mixture into thawed phyllo cups. You want them mostly full. I filled them about ½” above the cups. Place filled cups onto a baking sheet. Bake for 15-20 or until heated and cheese is melted.

Sausage Balls

This is one of our family favorites! The recipe is super simple and easy, they are quick and kid friendly. Feel free to let the kids help and get hands on in the kitchen.  We serve our sausage balls as they are but many families enjoy serving dipping sauces along side. If you prefer try dipping sauces such as honey mustard, spicy catsup, or one of the several other options floating around Pinterest.sausage balls


1 lb. Broadbent Breakfast Sausage, thawed

2 C. Broadbent biscuit mix

1 lb. Cheddar cheese, Shredded


Preheat your oven to 350 degrees. In a large bowl combine sausage, biscuit mix and cheese. You can do this with a fork or utensil, but hands usually become the easiest as you want it mixed very well. Form walnut size balls (1 inch), then place on a non-stick cookie sheet. Bake 20-25 minutes, until golden brown and sausage is cooked all the way through. (No pink) To prevent sticking, you can move the balls with a spatula about halfway through the cooking process.

Loaded Baked Potato Rounds

Potatoes are a comfort classic but we are stepping away from the table making them travel ready. This recipe is easy to put together and you can customize it by adding any of your favorites such as a small dollop of sour cream. Potatoes are also a filling food that is budget friendly, the chives add color and make them feel extra festive. These are perfect for picky eaters!

Ingredientspotato rounds

5-6 baby red potatoes, sliced about ¼ inch thick rounds

Olive Oil, enough to brush potatoes

2 c. Shredded Cheddar Cheese

8 strips Broadbent Hickory Bacon, cooked and chopped

3 chopped chives

Salt & Pepper to taste


Preheat oven to 400 degrees. Line backing sheets with parchment paper, trust us it will make the clean up a breeze and avoid tearing the potato rounds. Lay the potato rounds out in a single layer across both sheets then brush with olive oil. Bake about 30 minutes, flipping the potatoes halfway through for even baking. Remove from oven and top with cheese, bacon and chives. Return to oven about 10 minutes, the key is that the cheese is melted. Add any extras (cold sour cream) and serve warm.

How does your family celebrate the New Year? Share in the comments below

Preparing your Ham for Christmas Dinner

Prep Christmas Ham blog graphic
At Broadbent B & B Foods, we offer our country style hams cooked or uncooked. Depending on which you purchased will make a bit of difference in how you get them ready for the big day. Hopefully your ham is already waiting or on its way since Christmas is only 6 days away! Can you believe it!!

Cooked Hams

If you’ve purchased your ham pre-cooked, the only labor task will be the slicing. Once you receive your fully cooked ham, immediately freeze or refrigerate until ready to use. If you received your ham well in advanced and have kept it frozen, transfer it to the refrigerator allowing it to thaw. The estimation for ham thawing in the refrigerator is about 4-6 hours per pound. (i.e. A 15 lb ham should go to the fridge about 3-4 days prior to the event)

For the best flavor, we recommend serving at room temperature. Remove your ham from the refrigerator approximately 4 hours before the scheduled meal time. Slice to desired thickness and present on a platter, garnished if you wish.

If you want to heat your ham and add a glaze click here for further instruction.

Uncooked Hams

Once you’ve received your uncooked ham, be sure to hang it in a cool dark place away from pests or animals. (The last thing you need to find out is that fluffy ate Christmas dinner early) Leave the ham in the cloth bag then place it in a grocery sack for extra protection and close it up tight. Hams can hang for quite a while at a stable room temperature, each ham is guaranteed for up to 30 days if stored and protected properly.

Additional hanging time does not increase the quality of the ham, we aim to deliver hams at their quality peaks and longer hang times can results in saltier drier ham. If you’ve ordered ham well in advance, feel free to freeze it up to 6 months after properly wrapping it for freezing.

Recommended Cooking Instructions: Oven Baked (Most popular method)

About 24 hours before the big day arrives, remove the ham from the bag and rinse it with warm water scrubbing off any mold that may have occurred. (Don’t worry this is a naturally occurring part of the curing process and will not harm anyone if it is removed)

Once removed and cleaned immerse the whole ham in fresh water (in any bowl or other vessel large enough to contain the ham and water) along with one cup vinegar and one cup of brown sugar.

Photos by Tim Vidra of

**If you want to reduce the saltiness, take an extra 24 hours to let the ham soak in plain water before soaking it in the water, vinegar, brown sugar mixture. (If this is your first country ham I highly recommend this!)






After it’s long bath, rinse the ham again cut off the ham hock and keep for seasoning (can freeze if desired or use immediately). Line a deep roasting pan with heavy-duty aluminum foil (easy cleanup!). Place ham skin side down into the pan, add 1 quart of water. Sprinkle the top of the ham with 1-1 ¼ cup brown sugar. Completely seal the ham, sugar and water with foil overtop and double folded along the seam. Place in a cold oven, which should be set for 325-350 degrees. Cook until the internal temperature (get out your meat thermometer) reads 160-165 degrees. Be sure to poke the thermometer through the foil and into the center of the ham (do not touch bone or fat).  Cook time depends on weight of the ham plan for 16-22 minutes per pound. (i.e. 15 lb ham will take about 4-5 ½ hours in the oven)

Photos by Tim Vidra of

Once the ham’s internal temperature reaches the desired 160-165 degrees Fahrenheit remove it from the oven and remove the foil top. Trim off the skin and trim down the fat to ¼-3/8 inch thick. Glaze with your choice of glazes. Our recommended glaze is equal parts brown sugar and honey. Return the ham to the oven, turned up to 450 degrees and cook an additional 7 minutes or until golden brown.

***If you would like to boil your ham rather than cook it in the oven click here for those instructions.

Storing Leftovers

When it’s all over if you still have ham as leftovers, be sure to wrap them up removing as much air as possible before storing. Your ham may be stored in the refrigerator for up to three weeks. It can be frozen for up to three months. If you need ideas for what to do with the left overs, check out one of our previous blog which offers a few ideas.

We would like to take a moment and thank you all for a wonderful 2016. We are so lucky to have loyal customers and to be a part of new and long standing family traditions. We wish you a very happy holiday season!

4 Southern Style Christmas Side Dishes

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The countdown to Christmas is on, with only 2 weeks to go getting organized for the big Christmas dinner is one of the top priorities. Now many American’s repeat several elements of their Thanksgiving Dinner for Christmas. We wanted to offer four suggestions that likely didn’t make your Turkey-Day table.  Each has a southern influence and easily serve large groups.

As a note, these dishes state to use a Dutch oven. It is not necessary, though they are prominently used in the south each dish can easily be made in a standard pan chosen in a size to accommodate the amount of ingredients.

Braised Cabbage with Apple & Bacon

4 Broadbent bacon slices, cut into 1/4-inch pieces

4 celery hearts, thinly sliced, leaves reserved

1 medium onion, thinly sliced

1/2 cup white wine

1 head red cabbage (about 2 lb.), thinly sliced

1 cup reduced-sodium chicken broth

1 cup unfiltered apple cider

1 garlic clove, thinly sliced

2 bay leaves

1 tart apple, thinly sliced

1 tablespoon apple cider vinegar

Cook bacon in a Dutch oven over medium heat 4 minutes on each side or until crisp; remove bacon from pan, and drain. Reserve 3 Tbsp. drippings in pan.

Increase heat to medium-high. Add celery and onion; sauté 6 minutes. Add wine, and cook 2 minutes or until reduced by half. Stir in cabbage and next 5 ingredients. Add salt and pepper to taste.

Reduce heat to low. Cover and cook 45 minutes or to desired tenderness. Stir in vinegar. Top with celery leaves and bacon.


Home-Style Butterbeans

5 Broadbent bacon slices, diced

1 small onion, minced

1/2 c. brown sugar, firmly packed

1 (16-oz.) package frozen butterbeans

1/4 c. butter

2 tsp salt

1 tsp cracked pepper

Cook bacon and onion in a large Dutch oven over medium heat 5 to 7 minutes. Add brown sugar, and cook, stirring occasionally, 1 to 2 minutes or until sugar is dissolved. Stir in butterbeans and butter until butter is melted and beans are thoroughly coated. Stir in 12 cups water.

Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 2 hours or until beans are very tender and liquid is thickened and just below top of beans. Stir in salt and pepper.

(Original recipe & photo from Southern Living)


Spicy Corn Bread

2 C. Cornbread Mix

Add water to arrive at your desired consistency

1 medium jalapeno, chopped small

1 C. Cheddar Cheese, shredded

Mix 2 cups of Cornbread mix with water to reach desired consistency, (fluffy, moist & easy to scoop out of bowl). Add jalapenos and cheddar cheese stir (add water in tsp as needed).  Bake in a cast-iron skillet (or muffin tin for individual servings) at 350 degrees until golden brown, around 20 min.

Southern Style Black-Eyed Peas

1 lb. black-eyed peas, dry

¼ c butter

1 medium onion, finely diced

2 Broadbent ham hocks

1 tsp. black pepper

Soak peas in 6 c. water overnight (10-12 hours). Drain, rinse with cold water then drain again.  Set aside

In a large Dutch oven, sauté onions in butter until translucent. Add 4 c. water, ham hocks, pepper and peas. Cover and simmer for 4 hours stirring occasionally.

Remove ham hocks and trim off ham, discard the bones. Add ham pieces back into the pot. Taste (add more salt or pepper if desired) then let simmer 1 more hour. If peas are too soupy cook on medium heat uncovered to reduce the liquid to your liking.

*Our hams hocks are salt cured, we advise waiting to add additional salt until the ham hocks have been removed and dish tasted.

(Original recipe from South Your Mouth)


We hope these recipes have inspired your Christmas dinner, whether you’re a host or a guest.  We encourage everyone to try something new this holiday, and create future holiday favorites. If you have any questions about cooking with our products, reach out to us via Facebook, Twitter or LinkedIn. Come back for tips, inspirations and more every week!


DIY Charcuterie Board Graphic

Charcuterie Boards are rising in popularity at trendy restaurants, but you can bring that same level of sophistication to your home with a little DIY enthusiasm. Harcuterie (prenounced like shahr-cute-uh-ree) is a French word for any smoked, dry-cured or cooked meat. Some of the most common items you’ll find on boards are bacon, ham, sausage, and pâté. To compliment the meats, artisan cheese and breads will be added.

When creating your own charcuterie board at home, consider these key components.

How much meat?

2 ounces of meat per person. Double if using as the main entree at a cocktail party.


Offer a variety of textures and flavors. Pair thinly sliced ham with a creamy pâté, offer something spicy or tangy and an item served warm. Avoid offering several items in the same style such as smoked, because the flavors will lack being distinguishable for most individuals. Some of our most popular items for these boards include thinly sliced Country Ham, Summer Sausage, or Smoked Peppered Pork Tenderloin.

Slice On

Slicing is where most of the labor happens. Most meats can be sliced as thin as possible, for the harder meats such as salami aim for the thickness of an American quarter. This will allow everyone to enjoy several items without feeling over-full.


Like the meat, you want to choose cheeses that differ from one another enough to be distinguishable. Don’t forget that each cheese should complement at least one of the meats. Take this opportunity to throw in some new items as well; as a favorite like our Hickory Smoked Cheddar, considered aged Gouda, Gruyere, Brillant-Savarin, or Gorgonzola.

Breads & Crackers

This is the delivery vehicle for those delectable flavors you chose so carefully. Include one or two options on your board such as sliced baguettes and large artisan crackers. Think about what cheese or meat they will likely pair with.


Compliment your meat, cheese and bread choices with artisan mustards, pickles and olives. Each of these can break up the flavors, don’t be afraid to try new items here such as sour pickles. Be sure to use small containers to keep these moist elements from intermingling with other foods while on the board. Consider simple ramekins or small glass containers.

Once if you’ve made your choices, then it is all about presentation. Mix and mingle your items around on your large board or platter. Depending on the size you may want to only use half of the items and refill during your event, or make multiple boards that simply mirror one another. Be sure to offer a choice of beverages that will complement the board you’ve put together as well.

5 Thanksgiving Leftover Ideas

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If your refrigerator is still stuffed like a Thanksgiving Turkey with left overs, then you better get to eating. Take your individual ingredients and combine them to make these delicious recipes. Even if you don’t have a ton of left overs these recipes are still delicious and easy to whip up during the week.

Remember! Your ham may be stored in the refrigerator for up to three weeks. It can be frozen for up to three months. When storing an unused portion, wrap tightly removing as much air as possible.

Potato Cakes (8 cakes)

In my family, mashed potatoes are always left over simply because there is so much to eat. We often pack away a medium sized bowl, which provides plenty for making delicious potato cakes. These lightly fried cakes make a great side dish with dinner or breakfast. You could add various spices to them if you want, and don’t be afraid of using potatoes that have already been seasoned with garlic or other flavors. Do make sure though that your potatoes are creamy, we tend to leave ours lumpy so I simply give them a quick whip with the hand mixer before assembling.

2 C. cold mashed potatoes

2 T Vegetable Oil

2 T Unsalted Butter

½ C all-purpose flour, for dredging

1 ½ tsp Kosher Salt

¼ tsp ground black pepper

Divide the mashed potatoes into 8 equal portions. Use your hands to form 1/2-inch thick patties.
Heat the oil with the butter in a large nonstick skillet over medium-high heat until almost smoking. Mix the flour with the salt and pepper in a dish. Coat the potato patties in the flour mixture. Add the potato cakes to the pan and reduce the heat to medium-low. Cook until they have formed a golden crust, 15 to 20 minutes. (Peek underneath using a spatula before turning.) Turn and cook the other side until golden brown, about 15 minutes. Season with additional salt and pepper and serve hot.

The Hammy Down (Food Network Magazine)

Depending on the size of your ham and your party, you could have left overs for a day or a week. If you want to make the most of your left overs, The Hammy Down makes a great lunch. You can whip up this sweet and tangy concoction that will adorn the ham giving it new life in a jiffy. The raisin bread and jelly compliment the saltiness of ham well. Choose your favorite flavors and make it your own.

½ C Mayonnaise

2 T Apple Jelly or Peach Preserves

¾ pound leftover ham, chopped

¾ c diced celery

½ c chopped toasted pecans

8 slices raisin-nut bread, toast lightly

8 slices Havarti cheese

8 Boston Lettuce Leaves

Mix the mayonnaise, apple jelly and chives in a large bowl until smooth. Pulse the ham in a food processor until finely chopped but not mushy. Toss the chopped ham, celery, celery leaves and pecans with the mayonnaise mixture until combined.
Lay 4 slices bread on a clean surface. Layer 2 slices of havarti on each, then top with a scoop of ham salad and 2 lettuce leaves. Close with the remaining 4 slices bread. Cut each sandwich in half.

Ham & Potato Casserole

After the holidays, returning to work and school can be hectic. This simple ham and potato casserole is easy to assemble then just pop in the oven. This is a great recipe for kids to help prepare.  It is also comfort food to the core and is great on a cold night.

6 small to medium potatoes, cubed (peel russets)

3 T butter

2 C. fully cooked ham chopped

1 small onion, chopped

1 can cream of mushroom soup

½ c milk

Salt & Pepper to taste

Chop up your ham, onion and potatoes. In a greased 9 x 13 casserole pan, mix the ingredients together. Mix together milk, butter and cream of mushroom soup in a container then pour over potato mix. Bake in oven at 350 degrees for 45-6o minutes. Potatoes should be easy to pierce with a fork.

Bulked-Up Mac N Cheese

Pair the beloved kid approved classic Mac N Cheese with diced ham, and left over veggies. It’s a great way to make a meal the kids will love and clean out the fridge. If Mac N cheese is one of your left overs, well even better!

Classic Mac N Cheese (recipe here)

2 C chopped cooked Ham

2 C Assorted vegetables, chopped

1 C Shredded Cheddar Cheese

Mix ham and vegetables into macaroni and cheese. Top with shredded cheese, (the extra cheese will help the bulked-up meal stay cheesy). Bake in a 9×13 pan at 400 degrees for about 25 to 30 minutes.

Ham & Cheese Omelets!

Egg dishes are an easy way to use up left overs. You can put any ingredient you like in them and kids can easily make their own if you lay out items in a line. Items such as mushrooms, ham, peppers, tomatoes, or any other vegetables you have lying around. Pick a favorite cheese. We often have just a few cheese cubes or slices left over from cheese and cracker trays, I throw them in a Ziploc and use them for meals like this. We throw all the chosen items into a chopper and make them roughly the same size.

2 Eggs per person

½ – ¾ c Blend of items

Salt N Pepper to taste

For omelets mix your eggs well in a container then pour into a skillet (pre-heat skilled at medium heat). Let cook about 1 min, pour ingredient blend on half then flip the non-topped half over to make a half moon shape. Flip after about 30 more seconds, depending on your ingredients it may be more dry or wet. Top with extra cheese if you want. *If you just prefer to mix everything as one, you can easily do the same thing as scrambled eggs.

Ham is extremely versatile and has many options at every meal, but don’t forget that you can freeze your ham and save it for later. Do you have a favorite meal to make with your family left overs? Share in the comment below.

Presenting your Holiday Ham

Presenting Your Holiday Ham

Meat, even if your offering guests a variety of other foods, is still often the center of the table. If your wanting to add visual appeal to compliment your delicious ham, try one of these inspiring ideas. There are 3 basic types of garnishes that you can choose from to present your ham. It is easy to take your individual ham and make it unique to your table.

Big Tip! For best results, know that Country Ham are more difficult to slice. We encourage you to slice it ahead of time, even the day before. Slice thin so that slices will be tender. Arrange slices on your platter and seal it tightly storing it in the refrigerator. A few hours prior to the meal, take the ham out of the fridge and allow it to come to room temperature. Warming or reheating fully cooked country ham can cause them to be dry and tough, warm only a few minutes if necessary.

The basic way to present your ham is simply by placing it on a beautiful platter. It is the first step to making a beautiful table. Ditch the pan, even a glass dish cannot match the elegance of a platter. This is true whether you are serving a whole ham, or ham slices. If your serving slices of ham only, arrange them evenly and strategically so that individuals are easily remove them.

ham dressed

If you want to add more than a simple platter, especially for a whole ham. Try fruit.

Colorful fruit, like you see here, whole or sliced can be arranged quaintly around the ham. Fruit offers a splash of color, and when eaten adds a compliment of sweet to the natural saltiness of ham. Often garnishes are not meant to be eaten, but fruit can be light fare for those wanting to keep their meal on the lighter side. Feel free to add a layer of green Parsley for a bedding.

Did you know? Parsley was introduced because after the meal, individuals would eat it to sweeten their breath.


ham prettyIf fruit doesn’t fit your fancy, you can add whole fall colored vegetables alongside your ham. Here we presented our ham with yellow squash, zucchini and mixture of green herbs. This look generally compliments a traditional fall table layout. While this garnish is not edible, because they are left whole you can easily use them later. You can easily use several varieties of vegetables here, including cherry tomatoes, lettuce, or peppers. You may want to look at your table cloth, and dishes to find a color scheme that will compliment what you’ve already chosen.


ham pretty 2Simply add a side. Depending on your planned side dishes, you could always use a one to garnish around the ham. The most common are hardy or fruit compost style side dishes. Sweet potatoes, Chutneys, Fresh lightly sauced Green beans are just a few options. You may choose to only use a small portion of the dish to garnish and have more available in its own serving dish nearby. It can often depend on the size of your platter, and the size of your ham. Choose your garnish with the understanding of the room you have left to fill on your platter. In the picture to the left, there was plenty of room for several asparagus so the ham is off center on a wider platter rather than a rounded platter.


Garnishing your ham and placing it on a beautiful platter can make the day seem extra special. While it is the meal that we gather for, it is also to take the time to show others we care and be grateful for the many gifts we have been given. We hope you will spend the day with family and friends sharing in the joys of the holiday season.

We wish you all a Happy Thanksgiving, from our family here at Broadbent Hams.