Serving Broadbent’s makes Thanksgiving Memorable!

Serving Broadbent’s makes Thanksgiving Memorable. I always have overnight guest, so we start Thanksgiving Day with a simple yet yummy Broadbent Breakfast of Hickory Smoked Bacon and Grandma Broadbent’s Sausage.  Broadbent’s Breakfast by Mail Combo Gourmet Kentucky Breakfast Meats Gift Basket ( almost everything you need just add eggs. 

We usually serve Thanksgiving Dinner mid-afternoon.  So, our tasty summer sausage and hickory smoked cheese are great snacking items between meals.

Even though I own a country ham company, Turkey and Dressing are still a must at our house. However, I also serve Broadbent Country Ham Breakfast or Dinner Steaks.  I follow the frying method on the back of the package, it’s easy and quick Country ham (  I typically prepare the country ham an hour or so before serving.  After cooking, I place it in a crook pot and pour any drippings over the ham to keep it moist.  I turn it to warm.  You may add a few drops of water also to keep the country ham moist until time to serve.

If time or space does not allow for cooking ham, we have many ham alternatives.  We offer fully cooked country hams whole or in sliced packages.  If you prefer a moister less salty ham, we have a delicious City Ham fully cooked. 

End your day with Kerns Kitchen Pecan and Derby Pies Kentucky Desserts For Sale | Bourbon Barrell Cake | Derby Pie ( and you’re sure to enjoy a memorable Thanksgiving serving Broadbent’s Country Ham, Bacon and Sausage!  Visit our website Kentucky Country Ham for sale| Broadbent Hickory Bacon | Smoked Sausage ( full of enticing treats for the holiday season.

From Our Families Smokehouse…to Your Families Table, have a Happy Thanksgiving!    

Broadbent B&B Foods

Broadbent B & B Foods, have been producing Old Fashioned Country Hams since 1909. A Truly American Food that has been on this continent since colonial days, it was a staple that sustained many of our first settlers as they moved west. The climate had to be just right to cure hams in the days before electricity, and Kentucky's climate fit the bill! Therefore, the Broadbent family brought those traditions with them and used them to dry cure and preserve their pork. Today, we are still dry curing Country Ham, Bacon, and Sausage like our forefathers did. In modern cuisine, country ham is far from a Staple. It is found on the menus of ritzy restaurants across The United States. While it is still, in fact, Country Ham, it is often cut paper thin, and labelled as Prosciutto; which is used as the center piece for many Charcuterie Boards.