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Country Ham and Eggs Benedict, with spicy hollandaise sauce

Serves 4.

INGREDIENTS

  • 3 large egg yolks
  • ½ cup butter
  • Lemon juice, to taste
  • Salt & pepper, to taste
  • Cayenne pepper, to taste
  • 8 large eggs, poached
  • ¼ cup vinegar
  • 4 English Muffins, split , toasted & buttered
  • 8 pieces of Clifty Farm Country Ham biscuit slices
  • Chives or dill, chopped

1, Prepare ham .

Sear ham in a heavy skillet on medium heat with a couple of tablespoons of water or cola.  About a minute on each side until slightly crispy on edges.  Set aside on paper towel to drain.

2. Prepare Hollandaise Sauce

Add 3 large egg yolks to blender. Blend until smooth.

Melt butter until just barely melted.  Do not boil!

With blender running, slowly add melted butter. Blend for a few more seconds until sauce is slightly thickened.

Remove from blender and season to taste. First lemon juice, followed by cayenne and last add salt and pepper.

3. Poach Eggs

-in a medium sauce pan, bring water to a boil and add the vinegar.

-crack 1 egg at a time into a  small glass container or saucer

-lower the dish just to the surface of the water and slowly slide the egg into the water.

-poach the eggs in the water for 5-6 minutes for runny yolk,  Do not stir.

-with a slotted spoon remove the eggs one at a time and drain on paper towel.

4. Assembly

Place 2 toasted, buttered English muffin halves on each plate followed by ham  slices.  Top with poached egg and hollandaise sauce.  Garnish with chives or dill.  Serve immediately.

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Country Ham & Cheese Biscuits

Makes 14 biscuits

INGREDIENTS

  • 3 oz or ¼ cup Clifty Farm Country Ham slice, fine diced
  • 2 cups flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup butter, chilled
  • ½ cup buttermilk
  • ½ cup shredded cheddar cheese
  • 2 Tsp melted butter

Preheat oven 350

In a food processor, add flour, baking powder, baking soda, salt and butter.  Blend until mixture is crumbly.

While still blending, add buttermilk slowly until dough comes together in one large ball.

Remove dough from processor and add cheese and ham.  Knead in with hands.

Once thoroughly mixed, form the dough into a ball and wrap with plastic wrap.  Chill dough in refrigerator for about 20 minutes until firm.

Lightly flour your work area and roll out dough to about ½ inch thick.  Cut with biscuit cutter, the top of a drinking glass or cut into squares.

Place on baking sheet sprayed lightly with oil.  Brush tops with melted butter.

Bake for 12 – 15 minutes or until bottoms are browned.

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Frittata

Serves 4.

INGREDIENTS

  • 8 eggs
  • ¼ cup milk
  • 6 oz Clifty Ham slices, rough dice
  • 1 cup shredded sharp cheddar cheese
  • 1 small yellow onion, diced
  • ½ cup cherry tomatoes, quartered
  • ½ cup green onion or favorite green herb for garnish
  • Black pepper, to taste

Preheat oven to 375.

Prepare a heavy skillet with a tiny bit of butter or cooking spray. We like to use our cast iron skillet.

Brown ham in heavy skillet until slightly crispy on edges

Whisk together in large bowl eggs, milk and pepper until well blended

Add diced onion and quartered tomatoes to mixture. Stir until blended

Add cheese, stir

Slowly pour egg mixture over ham.

Bake in preheated oven for about 25 minutes until top is slightly browned and center is set.

Slice into 4-servings. Garnish with your favorite green herb.  We like parsley.

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Country Ham Mac and Cheese

Serves 4.

INGREDIENTS

  • 8 oz. macaroni, cooked al dente
  • 6 oz.  Clifty Farm Country Ham slices, medium dice
  • 2 Tsp butter
  • 2 Tsp flour
  • 2 ½ cups milk
  • 2 oz each smoked gouda and sharp cheddar cheese
  • Salt and white pepper, to taste

Preheat oven to 350

Boil and drain the pasta until almost dry.

In a heavy sauce pan, melt butter on medium-low temperature.  Add flour.  Whisk constantly until well blended into paste.  Continue stirring until roux has turned slightly brown.

Add milk slowly.  Continue stirring until mixture is smooth and thickens.

Add cheeses.  Continue stirring until cheese is melted and mixture is smooth.

Add ham and pasta.  Blend well.

Transfer to ovenproof casserole dish.  Top with extra cheese.

Bake for about 30 minutes or until top is browned and crispy.

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Clifty Farm Pork Barbeque Street Tacos with Chipolte Mayonnaise

Makes 8 tacos.

INGREDIENTS

  • 1 tub Clifty Farm Pork Barbeque, your favorite flavor
  • 8 large flour tortillas
  • ½ cup fresh lime juice
  • ½ cup chopped fresh cilantro
  • 1 fresh avocado, rough chopped
  • ½ cup pickled onion
  • 1 cup shredded cheese
  • 1 cup mayonnaise
  • 2 chipotle peppers, finely diced

Preheat oven 350.

Spread barbeque on large cookie sheet.
Bake for about 10 minutes until edges are crispy.

Remove from oven and toss gently in bowl with lime juice, cilantro and avocado.

In a large, flat skillet on medium heat, lightly toast each side of the tortilla before assembly.

 

Chipotle Mayo Recipe
Finely dice chipotle peppers

Mix chipotle peppers and juice with mayonnaise. Put into a squeeze bottle.

Assembly

Build your tacos. A taco holder is helpful, but not essential to assemble.

Tortilla first, Add generous serving of barbeque mixture.

Top with pickled onions and cheese.

Additional toppings to try – queso Chihuahua, diced tomatoes or roasted corn.

Use your imagination. Anything goes on street tacos!

Finish with a generous squeeze of spicy chipotle mayonnaise.

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Country Ham Baked Potato Soup

Serves 4.

INGREDIENTS

  • 2 large baking potatoes
  • 2 Tsp butter
  • 1 small yellow onion, diced
  • 6 oz. Clifty Farm ham slices, medium diced
  • 3 Tsp flour
  • 1 ½ cups milk
  • 1 tsp salt
  • 1 tsp pepper
  • cheddar cheese and chopped green onion, garnish

Bake potatoes, set aside to cool slightly

Melt butter in large pot at medium temperature.

Add onion. Stir until soft

Add ham.  Brown slightly. Remove onion and ham from pot.

Add flour.  Add milk.  Whisk until smooth. Continue stirring until mixture thickens.

Scoop potatoes from skins, add to milk mixture.. Stir until blended.

Add onion and ham to soup.

Add salt and pepper.  Taste and correct seasoning to taste.

Simmer on low heat for 3-5 minutes.  Do not boil.

Serve in soup mugs.  Garnish with cheese and green onion.

Reheats well!

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