3 Enticing Recipes for Southern Grits

Grits Blog Graphic

Grits are a staple in south whether they are prepared for breakfast, lunch or dinner. In almost every southern movie, you’ll find snappy one liners about grits. If you didn’t know, Grits are coarsely ground corn kernels that are boiled with water or milk to create a creamy porridge like dish. They come in stone ground, hominy, quick and instant. Many cooks have their own preferences about which ones they will use.

“I never make the instant kind – some things a Southerner just won’t do!” Paula Deen

At Broadbent, we sell Stone Ground Grits. You’ll see them sold alone or in part of our breakfast combinations. There are a huge variety of ways to fix them. We are sharing three very popular ways in our recipes below.

Sausage & Grits Breakfast Casserole

1 cup Stone Ground Grits, uncooked
1 lb Grandma Broadbent’s Hickory Smoked sausage
1/2 stick butter
1 egg
1 1/2 cups cheddar cheese, shredded
1 tsp paprika
1/4 cup fresh parsley, chopped

Preheat oven to 325 degrees Fahrenheit. Cook grits in 4 C. of salted water until thick. Saute your sausage separating it into small even sized pieces. Drain grease from the sausage and pat dry, setting aside. Add egg, butter and 1 c. of shredded cheese to the grits stir to combine. Combine grits with sausage, then pour into a greased 13 x9 casserole dish. Top the dish with the additional cheese, paprika and parsley. Bake around 45-60 minutes, casserole should be lightly brown.

Shrimp & Cheese Grits with Bacon

4 cup water
1 cup stone ground grits
3 T butter
2 cup cheddar cheese, shredded
6 slices Broadbent Hickory Smoked Bacon, chopped
1 lb shrimp, peeled and deveined
3 tsp lemon juice
2 T parsley, chopped
1 cup green onion, thinly sliced
1 clove garlic, minced
1 black pepper, to taste

Bring 4 C. of water to a boil in a large pan. Add grits and cook until the water is completely absorbed est. 20-25 minutes. In the meantime, cook your bacon slices then remove from grease and pat dry.  In your bacon pan, save the grease and use to fry your shrimp until they turn pink. Then add lemon juice, green onions, garlic, parsley and sauté a few minutes longer.  When your grits have completely cooked, remove grits form heat and stir in your butter and cheddar cheese. Then layer your grits onto your serving plate(s) and top with the shrimp mixture, then sprinkle with bacon.

Gouda Grits

4 C. Chicken Broth
3 ½ C. Milk
2 tsp. salt
½ tsp black pepper
2 C. uncooked quick grits
6 oz. Gouda Cheese, shredded
¼ C. Butter

In a large pan bring broth, milk, salt and pepper to a boil. Gradually whisk in your grits pouring in evenly as you stir. Reduce heat and simmer uncovered about 10 minutes or until thick, whisking often. Remove from heat and stir in your butter and Gouda cheese. Serve warm.

Grits are really a solid foundation for many recipes, don’t be afraid to try them. Once you’ve got down how to prepare the grits experiment with a variety of pairings to create your own southern traditions. What are some of your favorite ways to prepare grits? Share in the comments below.

Peppered Bacon Spices Up 3 Classic Recipes

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This week we are obsessing over our peppered bacon. This is a treat in and of itself, but it can bring an extra something to some of your favorite recipes. We absolutely love to use and top or wrap our burgers, chicken and shrimp. Peppered bacon adds a bit of spice on top of the savory flavor of bacon. We are bursting at the seams to share some of our favorites recipes where peppered bacon steals the show.

Bacon Pepper jack Mac n’ Cheese

This comfort dish is bursting with flavor due not only to the peppered bacon, but the additional cheeses which come together for an award-winning combination. Consider this meal for your next night in!

4 T Butter
3 T flour
2 C heavy cream
1 C Milk
2 C Pepper Jack Cheese
1 C sharp cheddar cheese (white)
1 ½ C Cheddar Cheese
1 lb. Broadbent Peppered Bacon, cooked & crumbled
16 oz. macaroni noodles


Cook your pasta in a separate pot per package directions then set aside. In a sauce pan melt butter, over about medium heat, whisk in flour once it is fully melted creating a paste. Pour in cream and milk while whisking to get a smooth mixture stirring about 1-2 minutes as it warms. Add in all cheese about 1 cup at a time and whisk avidly. After all the cheese, then add in bacon and fold gently. Pour the cheese and bacon mixture onto the pasta and stir together.

Peppered Bacon & Onion Green Beans

This is an easy and delicious side dish. It is quick to put together but breaks the mold of plain steamed veggies served on the side. The recipe can easily be doubled or tripled for family gatherings.


1 lb. Green Beans, snipped and halved
5 slices of Broadbent Peppered bacon
1 C Sweet Onion, chopped
2 tsp Sugar
½ tsp Fresh Thyme
1 ½ T Apple Cider Vinegar
½ tsp pepper


Bring a pot of water to a boil and toss in green beans to boil about 4 minutes. Pour them into a strainer and rinse with cold water to stop the cooking process. Cook bacon in a large skillet until crisp. Remove bacon but leave grease (around 2 T) in the pan, add onions and saute about 3-4 minutes. Add sugar and thyme continue cooking another 2-3 minutes. Add in apple cider and pepper cooking for about another minute. Toss in bacon and green beans mixing everything together and serve warm.

Spaghetti Pasta Carbonara

This classic pasta dish gets a bit of an upgrade by using peppered bacon. The pepper brings to life the simplicity of this dish. This dish is quick and easy to prepare but there can be a trick to mixing it together quickly at the end for a perfectly creamy sauce.

1 T Olive Oil
½ lb. Broadbent Peppered Bacon, diced
2 garlic cloves
4 whole eggs
1 C Grated Parmesan Cheese
1 lb. Spaghetti Pasta
Salt & Pepper to taste


Boil pasta noodles in a large pot per package directions. While cooking pasta, in a sauté pan heat the olive oil and bacon pieces cooking until crispy. Add garlic and cook another minute. Remove bacon and garlic mixture, set aside in a large bowl (I mean big). In a small bowl, combine ½ c. cheese and eggs and set aside until pasta is al dente. Once the pasta is al dente, pull out with tongs and place in the large bowl with the bacon and garlic, the pasta will be dripping wet toss to combine. Quickly while the pasta is still mostly hot pour the egg mixture and toss to combine. Add salt and pepper to taste. Add some pasta water (start with a tablespoon) and mix to get desired creamy texture. Serve warm and top with the additional parmesan cheese.

These 3 recipes are just the start of what any cook can do to bring more flavor to the kitchen. What ways have you used peppered bacon?

Cast Iron Skillet Recipes

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From breakfast to dessert Cast-Iron is a go to tool for many southern cooks. It’s versatility allows it to go from the stove top to the oven. It makes clean up a breeze and gives crusty goodness to many of your favorite baked dishes. Below are three of our favorite dishes that we pull out our trusty cast-iron skillet to make.

Ham & Cheese Breakfast Quiche

This rich and delicious breakfast is a snap to put together and feeds an average family easily. The crust can be made from scratch if you wish, but you can easily purchase a ready-made dough to make this meal quick and easy with minimal clean up. Feel free to add additional ingredients that your family loves just be sure to not overfill the crust. I add mushrooms because we love, love, love them.


1 pastry crust

8 Eggs

1 pint Heavy Cream

½ lb. Broadbent Ham, chopped

16 oz. Swiss Cheese, shredded


Preheat oven to 350 degrees Fahrenheit. Place your rolled-out pastry crust along the bottom of your cast iron skillet. In a large bowl, mix together eggs and cream well. Then add ham and 8 oz of the cheese to the mixture folding gently to combine. Pour egg mix into the pastry crust and sprinkle the remaining cheese on top. Bake for 30-40 minutes or until eggs are completely cooked (poke with a fork and fork comes out clean).

Chicken Bacon Ranch Skillet

This dish is easy to make but feels like it’s right from the restaurant kitchen. Chicken Bacon Ranch is a combination hot in the food industry right now. Make this version at home and share with the whole family served alongside fresh vegetables such as green bean or corn.


8 Chicken Thighs

12 slices Broadbent Bacon

8 oz. Cheddar Cheese, shredded

Black Pepper to taste

Ranch Dressing for drizzle


Cut bacon into bite size pieces and cook in cast-iron skillet on medium heat until bacon is fully cooked but not crispy. In the meantime, cut chicken thighs into bite size pieces. Remove bacon and set aside on paper towels (to help remove some grease). Reserve drippings in pan and place chicken pieces seasoned with pepper; cook until no longer pink. Add bacon back into the skillet and toss to blend with chicken. Sprinkle on shredded cheese and drizzle a light layer of ranch across the top.

*Do not add salt until dish is tasted, the bacon will add salt to the entire dish.

Simple Peach Cobbler

Dessert is just as easy to whip up with a few simple ingredients and a deep cast iron skillet. This is a go to for unexpected guests as all the ingredients can be kept in your pantry and it can be tossed together in only a few moments. Using a cast iron skillet really gives it a crispy edge, though if you don’t own cast iron feel free to use a 9 x 13 baking dish.


1 large (29 ounce) can sliced peaches -drained

1 C Butter- melted

2 C Sugar

2 C Flour

2 C Milk

2 tsp Baking Powder


Preheat oven to 350 degrees. Layer peaches into your cast iron skillet. Evenly distribute melted butter over peaches. In a bowl combine sugar, flour, baking powder and milk to create a batter. Pour batter evenly onto peach and butter mixture. Bake for roughly 45 minutes or until golden brown.

If you’re looking to use your cast-iron skillet more consider trying many of your regular baking projects in your skillet instead. Brownies are another one of my favorites to bake in cast-iron. If you have a favorite cast iron recipe share in the comments below. Let’s get cooking!


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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.

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.





Kentucky State Fair 2016

Beth & Ronny Drennan with Judge Tony Snow & The Grand Champion Ham

The Kentucky State Fair has been around since 1816, but Broadbent came onto the scene a bit later. It has been a tradition to enter a ham in the commercial Grand Champion Ham Competition for several years. Broadbent’s first entered in 1967 and also claimed their 1st Grand Champ Award. This year was our 17th win. It was the 10th win for Ronny and Beth since owning Broadbent B & B Foods. We feel it is a tremendous honor to be named Grand Champion. The Kentucky State Fair Country Ham Competition is second to none. Judge Tony Snow from Goodnight Brothers in North Carolina said “this competition was intense; judging was much harder than I had anticipated it would be”.

August 25th our winning ham will go up for sale at the Kentucky Farm Bureau Country Ham Breakfast. The winner of the ham will choose a charity to receive the money from the winning bid. Contrary to what some may think, we do not actually receive any profits from a winning ham. Instead we receive the accolade, bragging rights, and knowledge that we helped gain a large contribution to a charity that is usually based here in Kentucky.

This year we entered all five country ham classes. Four of the five hams we entered went on to place 1st in their class. The winner of classes 1-4 go on to compete for the Grand Champion and we had three hams in this phase of the competition with our Class 2 ham coming out victorious. Our Grand Champion Ham was put into cure before Jan. 1st, 2016 and weighed approximately 17 lbs. The fifth class is the cut class and we placed 1st in this class. The last class is the Group of Five. Scores for all 5 hams entered by a producer are totaled and the producer with the highest score will place 1st in this class. We continue to enter every year to maintain high level of quality as well as being a part of the Kentucky proud community.

Kentucky State Fair competitions aren’t just for companies or adults. Every year we work with children from local 4-H chapters and assist them with curing their own hams for the fair. This year we worked with 60 children who started curing 2 hams months in advance. Then, roughly a week before the fair they choose the best of their 2 hams then cleaned and shined the hams to be sent in to competition. There were several winners. We are fortunate to be able to give back to the local community in such a fun and rewarding manner.

Watch next week for more information on the Kentucky Farm Bureau Country Ham Charity Auction.

Broadbent Ham’s: The Entrepreneurial Journey of Beth & Ronny Drennan

Broadbent Ham’s- The Entrepreneurial Journey of Beth & Ronny Drennan

About 38 years ago, Beth and Ronny Drennan married and began an entrepreneurial journey with twists and turns guided by faith. Ronny had come from a farming background was no stranger to hard work and the entrepreneurial spirit. Ronny decided that farming was not his own personal career path to follow and decided to seek employment in other industries.

Ronny came across the opportunity to purchase a fuel service center, together they took the risk. Over a few years they grew it to include a bulk fuel supply, which supplied fuel for local farmers. The status quo of the town changed as less and less individuals farmed with encouragement from local government. The lack of farming dried business up for the bulk station, and soon the Drennan’s encountered a potential buyer and chose to sell the bulk supply half of the business. Soon the service station was sold as well. They found themselves looking to the next endeavor. Beth, who had worked alongside Ronnie at the stations found herself in need of amusement during the down time of a slow business. She turned to crafts, particularly Tole Painting (decorative painting on tin and wooden utensils). Ronnie assisted her by cutting shapes and building pine furniture, and they expanded their hobby to their next business.

Their primary distributor’s husband was a broker who sold businesses. He talked with Ronny during a routine drop off of goods and offered him the opportunity to perhaps purchase Broadbent Ham’s a mail order company. The Drennan’s continued to weigh the decision of purchasing Broadbent Ham’s throughout that year. Knowing it would be their largest undertaking yet, they again decided to have faith and dove in.

In 1999, the sale was final and the Drennan’s now owned the small company which employed 1 FT and 1 PT worker along with 12 seasonal workers. Today, they employee 20 individuals and operate a Deli & Gourmet Market that fronts their 20,000 sq ft production facility. They continue the traditional recipes and enter annually in the Kentucky State Fair. Their cured Kentucky Country hams continue to bring home blue ribbons and uphold family traditions.
We hope that you will continue to be part of a rich Kentucky tradition that dates back to 1909.

We welcome anyone to stop by our facility. We are happy to give tours and answer any questions. We are so grateful to be part of the rich heritage of Kentucky and hope to continue growing our business in the coming years.