Backyard Burger Recipes


It’s time to break out that grill and put the burgers on! What is better than the traditional American cheese burger? A burger with a bit more flavor. We’ve included a few of our favorite recipes that include Bacon, Pimento Cheese and BBQ sauce all staples in a southern pantry. We’ve also included some tips to kick up your grilling skills.

Bacon Burger

Bacon lovers who want it in every bite this one is for you. By cutting the bacon into small pieces and mixing it with the ground beef evenly you’ll get the flavor throughout the whole burger. We recommend ¼ of your meat being bacon.

Ingredientsbacon burger
¼ lb. Broadbent hickory Bacon, minced
¾ lb. Ground Beef
4 Buns
4 Slices Cheddar
½ tsp Pepper
4 slices of lettuce
4 slices of Tomato

Cut your raw bacon into very small pieces mix into the ground beef along with pepper. Divide into 4 equal parts (1/4 lb) and create round patties. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side or until desired amount of pink. Top each patty with 1 cheese slice; cook 1 minute or until cheese melts. Stack burger on bun with lettuce and tomato. Serve immediately.

Grill Master Tip: Season the grill with oil, salt and pepper before placing the patty.

Pimento Cheese & Bacon Burger

Pimento cheese is a staple in the south. Adding it to your burger over a standard slice of cheese will make a big flavor impact. Using the smoked pepper bacon will compliment that traditional salt and pepper seasoning of the beef.

1 lb. Ground ChuckOriginal Photo by Magnolia Days
8 Slices Broadbent Smoked Pepper Bacon, cooked
½ tsp Black Pepper
¼ C. mixed chopped fresh herbs (basil, mint, oregano, etc.)
4 Buns
4 Slices lettuce
4 Slices Tomato
Pimiento Cheese

Preheat grill to about 350 degrees. Combine chuck, pepper and herbs gently. Shape the mixture into 4 patties about 5 inches across. Let stand about 10 minutes. Grill patties about 4 to 5 minutes on each side (do not squish), simply flip once. Once burgers are removed lightly toast the buns on the grill after turning down the flame to low. Top each burger with lettuce, tomato, pimento cheese, and 2 slices of bacon.

Grill Master Tip: Let the meat come to room temperature before cooking to allow for more even cooking, increasing the likelihood of getting that perfectly pink center.

BBQ Cheddar Burger

BBQ lovers can enjoy the flavor with less mess by including the sauce in the meat. Our Pappy’s sauce offers a unique flavor without a lot of heat, perfect for the whole family. We highly recommend a thick slice of cheddar cheese over tradition American to really taste it on top of the BBQ flavored meat.

1 lb. Ground Chuck
1 tsp salt
1 tsp pepper
½ C. BBQ Sauce (Pappy’s Sauce for Sissies Mild Kentucky BBQ Sauce)
½ tsp Black Pepper
4 Buns
4 Slices lettuce
4 Slices Tomato
4 thick slices of cheddar cheese

Preheat grill to about 350 degrees. Combine chuck, salt, pepper and BBQ sauce. Shape the mixture into 4 patties about 5 inches across. Grill patties about 4 minutes on each side, top with a thick slice of cheddar and allow to melt. Top each burger with lettuce, tomato, and bun.

Grill Master Tip: Use a truly delicious condiments such as Broadbent’s Sweet and Tangy Mustard or Spicy Mayo.

Share your tips and favorite burger toppings in the comments.

3 Easy to Fix Springtime Recipes

recipesThe warmth of springs brings a craving for lighter fare that is quick and fresh. Here in the South especially the weather can heat up quick! Have your list of easy to fix meals prepared because the long hot days are ahead. Below we’re sharing 3 of our favorite recipes that keep things light and simple making use of seasonal favorites.

Shrimp & Grits

This traditional southern dish becomes light fare with fresh spinach and shrimp. This dish is perfect for an intimate gathering where food is served immediately. Serve with a tall glass of sweet ice tea!


½ tsp Salt
1 C. Stone Ground Grits
½ C. fresh grated Parmesan
½ tsp pepper

Shrimp Sauce

1 lb. medium-size raw shrimp, peeled
¼ tsp pepper
1/8 tsp Salt
1 T Olive Oil
1 T All-Purpose Flour
1 1/4 C  Chicken broth
2 Cloves Garlic, minced
1 T fresh lemon juice
¼ tsp Hot Sauce
2 C. fresh baby spinach


Grits: Bring 1/2 tsp. salt and 4 cups water to a boil in a medium saucepan; gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes or until thickened. Whisk in cheese and pepper. Keep warm.

Creamy Shrimp Sauce: Sprinkle shrimp with salt and pepper. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet. Reduce heat to medium. Add oil; heat 30 seconds. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth and garlic, lemon and hot sauce; cook 2 to 3 minutes or until thickened. Stir in shrimp and spinach; cook 1 minute or until spinach is slightly wilted. Serve immediately over grits.

Roasted Spring Time Veggies

This recipe is the perfect side dish for this time of year. The fresh flavors remain intact with simple roasting. Serve alongside grilled ham steaks for a simply delicious and colorful meal.


3 T White Balsamic Vinegar
1 T Shallots, chopped
1 lb. baby carrots
1 T Olive Oil
½ tsp Salt
¼ tsp Black Pepper
12 fingerling potatoes, halved
2 C. asparagus slices (2 inch)
1 T Chopped flatleaf parsley
1 T Chopped fresh chives


Preheat oven to 500 degrees. Combine vinegar and shallots in a small bowl; set aside. Combine carrots, olive oil, salt, pepper, and potatoes in a roasting pan, tossing gently to combine. Bake for 20 minutes, or until vegetables begin to brown. Stir occasionally. Remove pan from oven, add vinegar mix and asparagus tossing to combine. Return to pan and bake additional 5 minutes. Stir in parsley and chives before serving.

BLT Pasta Salad

This recipe is easy to make in about 20 minutes or less. Make it the shining center piece of a weeknight meal or a side dish for a BBQ. Save bacon back from a weekend and store in air tight container for use in this recipe.


2 ½ C. uncooked bow tie pasta
6 C. torn romaine lettuce
1 medium tomato, diced
4 Applewood smoked bacon strips, cooked and crumbled
½ C Ranch Dressing
1 T. BBQ sauce

Cook pasta per package directions. Drain and place in a large bowl with the lettuce, tomato, bacon toss to combine. Drizzle ranch and BBQ sauce over, gently toss to coat. Serve immediately.

While ham and bacon may be more commonly associate with cooler months, there is plenty to do with both as the temperatures rise. Our pre-cooked hams especially will keep you out of a hot kitchen by using them in chopped or sliced for salads and sandwiches. Share some of your favorite ham, bacon or simply summer time recipes in the comments below.

Compound Butter Your Biscuits

compound butter graphics

When it comes to flavor in the South, nothing is better than butter. These quick and easy recipes will step up the flavor game right at the table. Each recipe takes only a few minutes but the addition of flavor is well worth the few minutes prep. Try them all or be inspired to make your own compound butter recipe.

Sweet Butter

This recipe creates a deliciously sweet buttery concoction which is perfect for topping your pancakes, biscuits or dinner rolls. You could lessen half the brown sugar or honey if you want it less sweet. Store it in the fridge in an air tight container and enjoy for several days.

½ C. Softened Butter
¼ C Brown Sugar
2 T Honey
1 pinch Ground Cinnamon
1 pinch Ground Nutmeg
½ pinch Ground Ginger

Place the butter in a medium bowl and stir all other ingredients mixing together until completely blended.

Garlic Butter

Garlic is a fragrant addition to many meals, but a rich and garlicky butter spread was meant for the dinner table. Serve it a top your baked potatoes, crescent rolls, or roasted veggies. It is a fine compliment to grilled pork chops.

Ingredientsgarlic knots
1 C. Softened Butter
1 T. Minced Garlic
¼ C. Grated Parmesan Cheese
1 T Garlic Salt
1 tsp Italian Seasoning
½ tsp ground black pepper
¼ tsp ground paprika

In a medium bowl combine butter, minced garlic and Parmesan cheese mixing well. Then season with garlic salt, Italian seasoning, paprika and pepper mixing until smooth and evenly combined.

Strawberry Butter

This strawberry preserve recipes brings a spring like deliciousness to the breakfast table. Serve it on English muffins, French Toast or biscuits alongside your favorite Broadbent Bacon to offer sweet and savory on one plate. You could easily use another type of preserve if you prefer.

Ingredientsstrawberry toast
1 C Softened Butter
4 T Confectioners’ Sugar (powdered)
2 T Strawberry Preserves

In a medium bowl, beat together butter, sugar and preserves until creamy. Store in an air tight container and refrigerate. Give it time to firm up before initially serving it then store in fridge between uses.

Cilantro Butter

This butter is bursting with flavor and pays a perfect complement to grilled flavors. Use it on grilled corn, tortillas or meats. Broadbent’s Ham Steaks are made for grilling and pair perfect with fresh grilled veggies.

1 C. Softened Butter
¼ C Chopped Fresh Cilantro
1 ½ T Lime Juice
1/2 tsp Crushed Red Pepper Flakes

In a medium bowl, mix together butter, cilantro, lime juice, and red pepper flakes. Store in an air tight container in the refrigerator.

Come back and share with us your results, tweaks or tips to make them even more delicious.

Derby Party Menu Inspiration

derby menu graphic

The 143rd Derby is only 2 weeks away, and those of us who want to enjoy the Kentucky Tradition from our own home can absolutely enjoy all the traditions. Below is a menu that each feature an element of Kentucky and are wonderful for a meal style party. Check out last week’s blog for finger style foods great for those snacking all day parties. The races will begin at 10:00 am and the “most exciting 2 minutes in sports” will take place at 6:34pm.

Ham & Biscuits (Appetizer)
These bite sized sandwiches are perfect for a brunch or appetizer before the full dinner is served. These are full of flavor as the beaten biscuits will soak up the flavor of the rich smoked ham. Easy to prepare and can be made ahead of time.

24 Broadbent’s Beaten Biscuits
6 oz. Broadbent Cooked Country Ham Slices
Broadbent’s Sweet & Tangy Mustard

Pull the ham slices out and allow them to come to room temperature about 1 hour before hand. Spread a dash of mustard on each biscuit and layer on a slice of ham. Present on a beautiful platter.

Watermelon Tomato Salad (Starter)
This unique seasonal dish is from the Kitchen of Executive Chef David Danielson at Churchill Downs. Heirloom tomatoes fall into season but purchase them just before preparing (1-3 days) because they can are delicate and quickly change from ripe to overripe.

3-4 medium heirloom tomatoes, cut into ¾ inch chunks
1 small cucumber, peeled, seeded and cut into ¾ in. chunks
¼ C. sliced pickled red onions
1 C. ¾ in. cubed red seedless watermelon
1 T. Chopped Mint
1 T. Chopped Basil
3 T. Extra Virgin Olive Oil
3 T. Lemon Juice
Dash of fresh ground salt & pepper

Once all your ingredients are sliced combine tomatoes, cucumbers, watermelons, onions and herbs into a bowl. Toss gently. In a separate bowl whisk together olive oil, lemon juice, salt and pepper. Pour liquid mixture into the large bowl and coat evenly. Adjust any seasons to taste.

Hot Brown (Entrée)
This traditional Kentucky dish is served at some of the most renowned restaurants in Kentucky. This dish needs to be served immediately and prepared in individual dishes. This is great for a more intimate gathering.

4 white bread slices
¾ lb. Sliced Roasted Turkey
1 C. Shredded Parmesan Cheese
3 Plum Tomatoes, sliced
8 slices Broadbent Peppered bacon
Mornay Sauce (click here for a recipe)

Preheat broiler with oven rack about 6 inches from heat. On a baking sheet place your 4 slices of bread, and broil 1-2 minutes on each side allowing it to toast. Remove from oven and transfer each piece to its own individual baking dish. Top with turkey slices, Mornay Sauce, and sprinkle with Parmesan. Return to broiler for 3-4 minutes until bubbly and lightly browned. Remove from oven and top with tomatoes and bacon. Serve immediately

Derby Pie (Dessert)derby pie
This Derby Pie is from Kern’s Kitchen the premier baker since its inception by George Kern at the Melrose Inn of Prospect in Kentucky. While there are recipes available, there is no recipe better than the original which is why we sell their pie exclusively.

Mint Julep Punch (Beverage)
Traditional mint juleps are simply Kentucky Bourbon, Mint Julep Mixer over crushed ice and mint leaves. While these are delicious a punch style can bring the Kentucky traditional for a crowd. Don’t be afraid to leave out the bourbon and let every party guest enjoy this delicious beverage.

46 oz. unsweetened Pineapple Juice
2 C. Water
28 oz. Lemon Lime soda
½ C. lime juice
Mint Julep Mixer to taste
1 Liter Kentucky Bourbon (leave out for a non-alcoholic version)

Mix all ingredients into a large punch bowl until you reach the desired flavor. The more Mint Julep mixer you add the more minty it becomes. Garnish with Lime slices and Fresh Mint Leaves.

Once you’ve made all the beautiful treats don’t forget to adorn the table with the traditional roses and color scheme of black, gold and red roses.  Be sure to dress for the occasion hat and all. Check out the full derby schedule to plan the perfect watch party at .

Derby Party Finger Foods Menu

Derby Party Finger Foods GraphicThe Kentucky Derby is only a few weeks away but those of us who won’t make it to the Downs can still enjoy traditional Kentucky Derby foods while we watch. Kentucky is known for more than just “the fastest two minutes in sports”. Kentucky is a place steeped in tradition and known for the Derby, Bourbon, Bluegrass, college basketball and horse farms that offer picturesque views.

As a Kentucky Proud product, we provide a variety of local flavors that can bring the taste of Kentucky to your Derby Party anywhere. This blog focuses on the finger foods, as many watch parties last much longer than 2 minutes. Let guests eat and mingle throughout the event with these delicious and filling foods.

Now send out the invites and grab your hats.


Party FareOur Kentucky Party Fare is an assortment that includes traditional Country sliced ham, beaten biscuits and tangy mustard to create finger sandwiches for a crowd.

Meat, Cheese and cracker pairings are a hit with our mouth-watering hand cured lean cuts of pork. These tenderloins are rolled in freshly cracked black pepper and smoked over hickory to infuse them with flavor. Serve the tenderloin sliced thinly along with a buttery cracker and rich cheddar cheese.

Beer Cheese Dip is a crowd pleaser paired with your choice of chips, crackers, or vegetables. The spice is mild, but it brings a unique flavor that will set your party apart.

Desserts derby pie

Derby Pie is a long-standing Kentucky tradition. Enjoy this pie which begins with a flaky buttery crust, a blend of chocolate and walnuts mixed with a wonderful filling.

Bourbon Barrel Cake is sweetened by brown sugar, maple, and chocolate. It’s topped with walnuts and drizzled with a rich chocolate and caramel bourbon icing. The Kentucky bourbon is aged seven years and


Sweet tea is a southern staple, add a unique option to your gathering with our Old Honey Barn mintjulipSassafras Tea. If you’ve never had it, sassafras offers a taste that many say is reminiscent of root beer.

The crowning show stopper for the derby is the Mint Julep! We off the mixer which need only be combined with bourbon, ice and fresh mint leaves for a true taste of the derby. For those wishing to partake in the flavor but skip the alcohol, simply exchange bourbon for a quality ginger ale.


Now that you’ve got a bit of all the Kentucky traditions you’ll only need to get all dressed up and turn on the race. Offer guests an opportunity to pick the winning horse through a friendly wager. For those wanting to create a full meal for your party, check back next week as we offer a dinner menu, recipes included.

Spring Cleaning Kitchen Tips

spring cleaning header

Spring has sprung and it’s the perfect time to lift open the windows and do some spring cleaning in the busiest room in the house. The kitchen is often the gathering place for families and while daily tasks are often taken care of, the deep cleaning can be forgotten. Make a plan, assign some chores and get that kitchen clean and fresh from top to bottom. You’ll find tips below for cleaning each area of the kitchen that are forgotten daily but are used often.


Microwave: Measure one cup of water, then add a lemon cut in half (squeeze juice into water). Microwave for about 3 minutes, then let it sit another 5 minutes. Remove glass and wipe down entire inside with a hot soapy sponge easily.

Dishwasher: Remove and clean the filter by soaking it in hot soapy water for about 10 minutes. Wipe clean and replace. Pour 1 cup of white vinegar into the bottom of the dishwasher and run on a heavy cleaning cycle. If still gunky sprinkle 1 cup of baking soda all over the bottom, let it sit overnight and run it empty in the morning. *If mold is an issue in your dishwasher pour a cup full of bleach set it on the top rack and run the dishwasher empty, using the hottest setting.

Stove Top: For flattop stoves or others the stove itself (burners removed) sprinkle the barkeepers friend on the stove. Use a wet cloth or scrubber to scrub in a circular motion. Wipe down with a damp cloth. Repeat scrubbing if necessary on trouble spots. If you have electrical coils on your stove, remove them from the stove and wipe down with a damp Mr. Clean Magic Eraser or damp cloth with bar keepers friend. Just be sure not to get the electrical connection wet.

Oven: Many ovens have a self cleaning setting which uses extremely high heat and work well. If your not a fan of that function, try this. Remove wire oven racks and set aside. Make a paste with baking soda and water, then apply the paste using an old sponge or scrubber to scrub as you go along. Wipe clean with a warm damp cloth.

Toaster: Use a small pastry brush to remove crumbs from the inside of the toaster. Remove tray and clean.

Slow-Cooker: The insert of the crock-pot is normally cleaned after every meal, but what about the shell of the crockpot. Using baking soda or bar keepers friend scrub it down with a scrubber and wipe clean with a damp cloth. Never submerge this part of the slow-cooker as it contains an electrical connection.

Counter Tops

Dish Racks: Mold and mildew is the top issue for dish drying racks. Clean yours by filling a sink with hot water and ¼ c of bleach for each gallon of water. Submerge the rack in the water and let it soak for about 20 minutes. Use a cloth to wipe away any mildew or debris easily. Rinse thoroughly with clean water and allow it to dry completely.

Canisters: Wipe down canisters that normally sit on the counter top from top to bottom with a disinfectant. Want to clean them completely, pour out all contents and wash, then let them dry completely before replacing dry ingredients.

Deep Clean the Refrigerator

Clean out: Remove all items from the fridge and throw out any old or empty items. Wipe down bottles or trays. Clean all walls and shelves of fridge with baking soda and hot water.

Clean Out Freezer: pull items out of your freezer and throw away any freezer burnt items that have been forgotten. Chip away at excess ice if necessary, then wipe down with baking soda and hot water.

Reorganizing: While replacing items in the fridge move those with close expiration dates to the front and remind family to eat them up. Leave space between foods to allow for proper cool air circulation otherwise foods can get to warm and spoil faster.

Deep Clean the Sink

Stainless Steel: Pour on a heavy coating of baking soda then scrub with an old toothbrush or green scratchy pad to clean entire sink including the drain area.

Ceramic/Porcelain/Copper: Pour on a heavy coating of bar keepers friend then scrub with an old toothbrush or green scratchy pad to clean entire sink including the drain area.

Garbage Disposal: Drop in a cut up lemon along with running water and turn the disposal on to clean out build up and remove most smells.

Organization Trays: Clean and disinfect any organizational trays for sponges and soaps. Also, consider getting new sponges/ scrubbers depending on their age.

Cabinets/ Drawers

Cabinets: Remove contents and wipe down with a dry cloth the interiors. For the exteriors mix a 50/50 combination of warm water and white vinegar dampen cloth with mixture and wipe down cabinet doors and pulls. For ornate cabinets, hinges or pulls use a toothbrush to reach in the crevasses. Wipe down again with water only then dry all surfaces completely. If you have a trouble area from a spill such as syrup or sticky hands, create a paste of vinegar and salt then scrub on lightly, then wipe with water and remove.

Drawers: Remove contents and wipe clean with a dry cloth. Wash organizers in warm soapy water and let dry completely before returning contents. This is a great time to throw out anything broken or no longer used.

Kitchen Table

Wipe down with a 50/50 water, vinegar blend to help remove that sticky waxy layer that can build up. Wipe down chairs, legs and bottoms completely. Chair and table feet attract a lot of dirt but are often forgotten.

Conclusion: Failure to clean accounts for one of the top reasons behind home kitchen fires every year. Give yourself peace of mind by cleaning your kitchen from top to bottom on a consistent basis. Wiping up messes at the time of cooking is the best way to make spring cleaning easier.



Choosing the Right Ham

choosing right ham At Broadbent, we often get questions especially from first time buyers about the differences in our ham styles. We are best known for our traditional country ham which is salt-cured, but we offer multiple styles to accommodate differing palates. Below we’ll breakdown the details on each of our 4 main styles which we offer in sizes perfect for holidays and family dinners.

Traditional Country Hamcountryham

Our traditional country hams are smoked with hickory wood until rich in pecan color. After smoking is complete they are dry-cured and aged about 9 month to the peak of perfection. The style of curing came from a time prior to refrigeration but creates a unique taste that leaves the ham salty and rich in flavor. These hams are salty, they are quite different from those you will find in your local super markets.  This style comes in boneless or semi-boneless, as well as it is also available in pre-sliced packages.

mildhamMilder/ Less Salty Semi-Boneless Cooked Country Ham

These mild hams are cooked and cured just as our Traditional Country Hams but aged only a fraction of the time. The shorter aging process lessens the saltiness letting it be closer to the traditional city hams. These are sold semi-boneless and come with the accompanying tub of honey glaze to add a layer of sweetness.


Traditional City Ham


City ham is a hickory smoked ham that is lean and sweet. We use a combination of wet and dry curing, then expertly smoke it over hickory wood for a tender ham. It is comparable to those hams you’ll find at your local grocery. The order will include a tub of honey glaze that will add an extra layer of sweetness to this Easter tradition. You’ll find this ham is available in the bone-in and boneless, choose whichever you prefer as both are fully cooked and ready to eat.

BBQham1Bone-in BBQ Ham

Our last style of ham is the Bone-In BBQ ham. These hams are smoked on a pit of Hickory wood bring out the sweet while adding an element of smoky. These hams are offered as bone-in only and do NOT include a glaze.

These hams are all cooked and ready to eat when they arrive. We do offer uncooked hams in our Country and Milder/ Less salty style of curing which can allow you to have more of a hand in the preparation of your meal. If you’ve never had a country ham before, we would recommend starting with -the milder/ less salty country ham. If you’re looking for that sweet flavor your used too, -go for the city ham style.

Don’t be afraid to ask either. Our customer service associates are available at 800-841-2202 to help answer specific questions so that you can choose the right ham for your family. Not only about style but size and delivery options as well.

Easy Sides for Easter Supper

Easter Supper Sides Graphic

Traditional Easter meals look different across the U.S. but ham is almost always at the center of the table. We’ve put together a few of our favorite recipes that are easy, but add color to your beautiful springtime table served alongside that delicious ham. Whether you’re feeding a small family or a large group these recipes are easy to adapt and won’t leave you weighed down, but we can’t say the same about the Easter candy you’ll sneak.

Savory Garlic Mashed Potatoes serves 4

These potatoes are delicious and perfect for lighter meals, as the garlic and butter mixture renders gravy unnecessary. This recipe can easily be doubled or tripled for large groups.


4 Russet Potatoes, peeled

2 cloves garlic

1 ½ Tablespoons white sugar

2 Tablespoons butter

1 teaspoon salt

1/3 Cup Milk


Peel your potatoes and slice thinly (I slice rather than dice and they cook just as efficiently). Add potatoes and garlic into the pan and fill with water just enough to cover potatoes. Bring to a boil and cover cooking about 10-15 minutes. You want potatoes to be fork tender. Drain water from pan and add in milk, salt, butter, and sugar. Use either a hand mixer or potato masher to mash the potatoes. Serve warm.

*If you love garlic, you can feel free to add additional cloves in with the potatoes.

Buttery Garlic & Bacon Peas

Bacon adds a bit of savory to peas in this light side dish that will add color to your Easter table. If your store has steamable bags of peas, I recommend cooking them for the shortest time on the package then skipping to step 2. This is an easy and quick dish that you can whip up just before heading out the door to an Easter gathering.

Ingredientsbacon peas

1 lb. frozen Green Peas

2 Tablespoons Butter or Margarine

2 Cloves Garlic, minced

½ teaspoon lemon pepper

1 cup Broadbent Bacon, cooked and crumbled

½ cup Parmesan Cheese


  1. Pour peas into a skillet and add water, just enough to cover the peas. Bring water to a boil then reduce and simmer about 5 min turning the peas to a fork tender.
  2. Drain water and return peas to pan. Add bacon, butter, garlic and lemon pepper. Continue to cook over medium heat about 5 minutes stirring gently. Add parmesan cheese and toss to coat, serve warm.


Maple Glazed Carrots  serves 6

These carrots bring color and sweetness to the table. Offering sweet and savory side dishes will really balance out the salty goodness of a salt-cured country ham.


10-12 Carrots

4 Tablespoon Butter (recommended to use real butter)

½ teaspoon Salt

1/3 Cup Pure Maple Syrup

2 Tablespoons Brown Sugar

Dash of Black Pepper


Scrub carrots and slice into thin sticks. Heat skillet over medium heat. Add 2 Tablespoons of butter. Sauté carrots until they become a richer orange, several minutes. Turn skillet to low, add salt, brown sugar, maple syrup and remaining butter. Continue to cook uncovered for an estimated 10 minutes. Carrots should be tender enough to bite, the glaze should be thickened. Place carrots in a serving dish and sprinkle with black pepper.


bacon_bundled_green_beans_jpg_1280x800_q85Bacon Wrapped Green Beans


1 lb. Fresh Green Beans

8 Slices of Broadbent Maplewood Smoked Bacon

1 Tablespoon of unsalted butter

Salt & Pepper

Cooking Spray


Grease a large baking sheet. Preheat oven to 400 degrees. Wash beans and snap their ends off. Salt and pepper them lightly. In bunches of 5-6 wrap the green beans with one slice of bacon. Lay them seam-side down on the baking sheet. Melt butter and drizzle on top of beans evenly. Bake 40-45 minutes until bacon is crispy and brown.


Don’t forget the rolls and dessert, we suggest carrot cake! If you’re a first ham cook, check out our tips on preparing your ham here. See our tips for presenting your holiday ham here. When it comes to Easter create a colorful inviting atmosphere and take advantage of the weather to spend time outdoors and let kids burn off that energy!


Picnic Pack-Worthy Recipes

picnic graphic

Spring has sprung and we are bursting at the seams to spend more time outdoors, for us that means picnics! Time spend with family is a priceless and outdoors to boot is better. Whether you like to hike, camp or just play in the backyard you can’t forget the food. These recipes keep it simple, travel well and are kid friendly. Stock your pantry for these picnic basket worthy recipes and don’t forget the napkins.

Fruit & Cheese Skewers

This is an easy, kid-friendly picnic snack. Let the kids help by layering the items onto the skewers. By using skewers you’ll be kids hands clean and make it easy to eat outdoors.


8 Small skewers
16 oz. Broadbent Cheddar Cheese, cut into squares
2 apples, cut into squares or balls


Cut your block of cheddar cheese into 16 squares that are bite size (1 oz.). Then cut or scoop out apples until you get 16 balls (use a melon baller) or squares. Alternate cheese and apples onto the 8 small skewers, 2 cheese/ 2 apples each. Place in an air tight container and keep cool. If you want to prepare them early brush apples with lemon juice to keep from turning brown.

Turkey-Bacon-Avocado Club

This is a popular sandwich at many shops and delis around the country. Make your own and wrap in wax paper to separate for each family member. Let kids stack their own together and decorate the wax paper which it will be wrapped in for a more special outing.


8 slices bread, sourdough recommended
8 slices Broadbent Bacon
1 avocado, peeled and sliced thinly
1 tomato, sliced
12 oz. deli-style turkey
8 small leaves romaine lettuce


Spread mayo on each slice of bread. On four, layer tomato, lettuce, turkey, bacon and avocado. Top with sliced bread, wrap with wax paper.

Ham Salad

This is an easy dish to make at the last minute. It is easy to double or triple the recipe making enough to feed a crowd. You could also serve in a sandwich style like chicken or tuna salad.


8 oz. Broadbent’s Cooked Ground Ham
8 oz. your favorite mayo
1pk Buttery crackers


In a medium bowl, stir together mayo and ground ham until combined. Store in an airtight container. Serve with your favorite buttery crackers (such as Townhouse or Ritz).

Sweet & Sassy Country Ham Rolls

This sandwich is a delicious blend of kid-friendly favorites. Combine cheese, fruit and meat onto one savory roll. Serve them up warm or cool. You could also take ingredients separate (pre-heat the rolls) and assemble outdoors.


Broadbent Cooked Country Ham Sandwich slices
Sister Shubert Rolls, heated per package directions
Broadbent Sweet & Tangy Mustard
Broadbent Hickory Smoked Cheddar Cheese
Golden Delicious Apple Slice


Heat rolls, slice in half then layer from bottom to top beginning with mustard, ham, cheese, apple, lettuce and 2nd half of roll.

These recipes are delicious and easy, but different than your average PB&J or burgers you may have at many picnics. Remember to get kids involved in the kitchen, cooking is a life skill, probably the best tasting and most fun too. Do you have a favorite picnic recipe? Share in the comments.

Easy Ham Recipes for Busy Families

Ham Recipes Image

Ham often comes to mind when picturing large family gatherings, but there doesn’t have to be a holiday for ham to be on the menu. We recommend ham any time of year. Usually even a medium sized ham will feed more than an average family, which is the beauty of ham. Once it’s cooked it can be sliced and diced to store.

Store cooked ham in the freezer, up to a month and in the refrigerator about a week. One way to save time during the week is to cut the remainder of the ham up and store them for easy use later. I dice mine into bite size pieces which are perfect for eggs, quiche, soups and casseroles. This makes it easy to pull out a handful for eggs in the morning, or a whole package for a casserole that night. Be sure to use air tight containers.


Slow Cooker Potato Soup

This is a delicious comfort recipe that is relaxing at the end of a long day. One trick to make weeknight recipes faster is to use slow cookers and prep foods on the weekend. Onions, carrots and celery can usually be chopped and stored in the refrigerator in a sealed container for a few days. Think about chopping up all the items you can for recipes when you’re making dinner on the weekend it will save time and dishes.


8 C. Potatoes, diced
1 large yellow onion, diced
2 large carrots, peeled and chopped
½ C. Celery, chopped
1 lb. Broadbent Ham, diced
¼ C. Flour
4 C. Chicken Broth
1 ½ C. Whole Milk
1/2 C. Sour Cream


Place your chopped potatoes, ham, carrots, celery, and onions in the slow cooker. Pour in your chicken broth and set to low 7-8 hours, or high 4-6 hours. Use a potato masher mash into the slow cooker, about 1/3 of the potatoes. Add flour, milk, pepper and sour cream stir it all together let cook about 15 minutes longer. Add salt to taste, but be sure to taste it first as our ham is saltier than standard grocery store hams.

Ham & Hash Casserole

This recipe is easy to throw together, pop in the oven and let you get back to having time with the kids. No stirring or flipping is necessary. This uses frozen hash browns but you can use fresh potatoes simply shred or chop them into bite sized pieces.


1 30 oz. Bag of frozen hash brown
8 oz. sour cream
1 large Onion, chopped
2 cans Cream of Mushroom
1 lb. Broadbent Ham, Cubed
2 C Shredded Cheddar Cheese

Preheat oven to 350 degrees. Mix all your ingredients into a 9×13 baking dish, but reserve ½ your cheese to sprinkle directly on top. Then bake about 1 hour, potatoes should be done enough to easily poke with a fork.

Slow-Cooker White Bean & Ham Soup
Slow-cooker recipes are great when your busy, plus you get a delicious aroma. In this recipe, we use canned beans out of convenience and additional to make the soup more ham-tastic. You could put this together the night before and pour into your slow cooker in the morning before your off for the day.


1 Broadbent ham-hock
1 1/2 cups of Broadbent country ham, diced
1 cloves garlic, minced
1 yellow onion, diced
1 cups carrots, diced
1/2 cup celery, diced
3 cans white cannellini beans, drained and rinsed (15 ounce cans)
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
2 cups chicken stock

In your slow cooker place the bone, chopped ham, garlic, onion, carrots, celery, cannellini beans, thyme, rosemary, chicken stock. Cook on low for 6-8 hours or on high for 3-4 hours. Remove the ham bone and discard. Add salt or pepper to taste (due to the increased saltiness of cured country ham, we always recommend salting only after tasting)

These recipes will make great use of a ham and are easy to let cook while you’re busy with work, family, or life in general. Ham and Ham-hocks are great items to keep on hand as they are quick and easy to work with. Have a favorite ham recipe share it in the comments below!