Recipes

Southern black-eyed peas slow-simmered with bacon, pickled pork, smoked ham hocks and aromatics until tender and rich.

A refreshing Champagne Bellini made with a homemade frozen peach-sugar syrup thinned to a juice and poured into Champagne flutes.

A showy dessert cocktail — clusters of white-chocolate-dipped grapes served over shaved ice with Absolut Kurrent Vodka and a splash of Chambord.

A rustic English pub lunch built around a homemade pate en croute — ground veal, pork, chicken livers, and boiled ham in brandy-port marinade, baked in pastry with soft-boiled eggs inside, served with brown bread, blue cheese, and cornichons.

Classic make-ahead breakfast casserole with hash browns, ham, jalapeño Monterey Jack cheese, green onions and a milky egg custard. Can be refrigerated overnight and baked in the morning.

A legendary Texas farmworkers' bean and ham hock soup from 1906, cooked low and slow with pinto beans and chile powder — served with cornbread and molasses.

Kiwi, figs, grapes, strawberries, and raspberries topped with a warm champagne sabayon sauce — a sophisticated fruit dessert broiled to a golden finish.

A Betty Crocker betty-crocker-basics recipe for Glazed Baked Ham.

A great tastes recipe for Graham Cracker Brownies.

A home-style recipe for Graham Cracker Crust (buy one or make your own) from Dale's Recipe Book.

Recipe from The 1918 Fanny Farmer Cookbook

A bread recipe for Grand Champion Pumpkin Bread.

Creole-seasoned rib-eye steaks served with a tangy slaw of Smithfield ham, mixed cabbages and Creole mustard vinaigrette.

Grilled Rib−Eyes With A Smithfield Ham Cole Slaw from Emeril.

Crockpot ham and bean soup with vegetables

A bread recipe for Ham And Cheese With Coleslaw.