Preparing Ham Recipes for Busy Families (Including a Simple Recipe)

Ham often comes to mind when picturing large family gatherings, but it does not 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 true beauty of ham. Once cooked, ham 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 up the remainder of the ham 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 up, sealed in a container and stored in the refrigerator for a few days. Think about chopping up as many items as you can for recipe preparation. When you’re making dinner on the weekends 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.

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.