Serves: 4-6

Ham Broc & Cheese

  • 8 ounces of Virginia Brand Smoked Uncured Ham, cut into squares
  • 1 16 ounce package of elbow macaroni, cooked
  • 1 16 ounce package of processed cheddar cheese block, cubed
  • ¾ cup milk
  • 1 cup steamed broccoli florets
  • Salt and pepper to taste
  1. In a large sauce pot over medium low heat, combine milk and cheese cubes. 
  2. Stir slowly to melt cheese and combine. 
  3. Once sauce is smooth, add cooked pasta, steamed broccoli and ham. 
  4. Stir over low heat until warmed through, season with salt and pepper as desired.

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Serves: 12

Greek Deli Platter

  • 16 ounces Oven Roasted Chicken Breast
  • 16 ounces Virginia Brand Smoked Uncured Ham
  • 1 8 ounce block Tomato and Basil Feta Cheese
  • 1 small wedge Kaseri, Graviera, Kefalotyri or other Greek cheese
  • ½ cup Tzatziki dip
  • ½ cup hummus
  • ¼ cup roasted cashews
  • ¼ cup pistachios
  • ¼ cup Greek olive medley
  • 4-6 small pita or Naan bread, cut in half
  • Pita triangle crackers or other crackers
  • 1 cup dried apricots
  • 1 cup Medjool dates
  • 1 medium English cucumber, sliced
  • 1 bunch green grapes
  1. On an 18 to 24-inch charcuterie board, fold and arrange chicken and ham slices on opposite sides. 
  2. Place cheese chunks on board. Spoon Tzatziki, hummus, cashews, pistachios and olives into small bowls and arrange bowls on board.
  3. Layer pita bread halves and arrange crackers to fill in empty spaces on board.
  4. Arrange apricots and dates to fill in empty spaces around bowls. Layer cucumber slices and place grapes on board to fill in remaining space. Serve immediately. Approximately 12 servings.

Tip: To make ahead, arrange everything on the board except crackers and bread. Cover and refrigerate up to 4 hours. Remove from refrigerator, uncover and add bread and crackers. Let stand at room temperature 15 minutes before serving.

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Serves: 12 sliders

Ham & Cheese Sliders

  • 1 16 ounce package Uncured Honey Ham 
  • ¼ cup butter
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons Dijon mustard
  • 2 teaspoons poppy seeds
  • 1 12 ounce package mini sweet butter buns
  • 6 slices Monterey Jack cheese
  • Raspberry jam for serving if desired
  1. Heat oven to 350°F.
  2. In a small saucepan, over medium heat, melt butter with Worcestershire sauce, brown sugar and mustard until thoroughly melted and combined; Stir in poppy seeds. Set aside.
  3. Slice the entire package of rolls in half horizontally, keeping all of the bottom and top halves intact.
  4. Place bottom half of rolls into a lightly greased 9″ x 13″ baking dish. Layer sliced ham on bottom buns. Arrange cheese slices evenly over ham.
  5. Place roll tops on top of cheese. Brush melted butter mixture evenly over all. Cover pan with foil and let sit for 10 minutes.
  6. Bake at 350°F. covered, for 10 minutes; remove foil and bake 5-10 minutes longer, until lightly browned and cheese is melted. 
  7. Serve warm with warmed raspberry jam for dipping, if desired.

Tip: Sandwiches can be made the day before, covered and refrigerated until ready to bake. Add an additional 5 minutes of baking time while covered.

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Serves: 6 sandwiches

Cuban-style Sandwich

  • 1 16 ounce package Virginia Brand Smoked Uncured Ham
  • 1 16 ounce package Four Pepper Turkey Breast
  • ⅓ cup mayonnaise
  • 1 ½ teaspoons Jamaican Jerk seasoning
  • 6 large Cuban sandwich rolls, Bolillo rolls or large hoagie buns
  • 12 slices Swiss cheese 
  • 1 cup pickle chips
  • ¼ cup yellow mustard
  • 3 tablespoons butter, melted
  1. Heat a Panini grill to medium heat according to manufacturer’s instructions.
  2. In small bowl, mix mayonnaise and Jerk seasoning together. Slice rolls in half lengthwise. Spread mayonnaise mixture on bottom roll halves.
  3. Cut cheese slices in half diagonally and place two triangles on bottom of each roll. Layer ham and turkey on top of cheese.
  4. Divide pickles evenly among sandwiches and layer over meat. Arrange remaining cheese slices over pickles. Spread mustard on roll tops and place mustard-side-down on top of cheese. Press down lightly.
  5. Brush tops and bottoms of sandwiches with melted butter and grill on Panini grill 2-4 minutes, until golden brown and cheese is melted.

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Serves: 4-6

Cheesy Chicken & Ham Croissants

  1. Preheat oven to 375°F.
  2. On a parchment lined sheet pan unroll crescent dough and separate it into 8 triangles.
  3. Layer 2 half slices of chicken and 2 half slices of ham over the dough.
  4. Lay one half of the slice of cheese towards the bottom wider edge of the dough and roll the dough towards the point.
  5. Bake at 375°F for 12-15 minutes till lightly golden. Serve warm with dipping sauce, berries, and pea pods for a complete meal. 

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Serves: 4

Potato & Ham Chowder

  • 8 ounces Virginia Brand Smoked Uncured Ham, diced
  • ¼ cup unsalted butter
  • 2 cloves garlic, minced
  • 1 large onion, diced about 1 cup
  • 2 medium carrots, diced about 1 cup
  • 2 medium celery stalks, diced about ½ cup
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup good quality chicken broth
  • 2 medium russet potatoes, peeled and diced, about 1 ½ cups 
  • 1 cup frozen corn
  • Kosher salt and freshly ground black pepper, to taste
  • 2 teaspoons fresh snipped chives
  1. In a large stockpot melt butter over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become slightly translucent, about 2-3 minutes. 
  2. Add carrots and celery stir and continue to cook for 5 more minutes.
  3. Add flour and stir to combine until vegetables are well coated.
  4. Add milk, chicken broth and potatoes, bring to a boil stirring occasionally, reduce heat to simmer 15-20 minutes till potatoes are tender.
  5. Stir in corn and ham, season with salt and pepper, heat until warmed through and adjust seasoning if necessary. If the chowder is too thick, add more milk or broth as needed until desired consistency is reached.
  6. Serve immediately, garnish with fresh snipped or chives if desired.

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Serves: 1

Sandwich Bento Box

  • 2 ounces Virginia Brand Smoked Uncured Ham
  • 2 slices whole grain sandwich bread
  • Stone ground yellow mustard as desired
  • 2 slices white cheddar cheese
  • ⅛ cup very thinly sliced red onion
  • ¼ cup baby arugula
  • ½ cup green grapes
  • ½ cup sliced bell pepper strips, could be red, orange, yellow, green or a mix
  1. To assemble sandwich:
    1. Lightly toast 2 slices of sandwich bread.
    2. Spread bread with mustard, as desired.
    3. Top one slice with red onion, cheese, Virginia Brand Smoked Uncured Ham and arugula.
    4. Top with remaining slice of bread.
    5. Holding the sandwich firmly, trim the crust edges from all four sides of the bread.
    6. Cut the sandwich in quarters, slicing down the center.
    7. Place the sandwich in the large portion of the bento box.
  2. Fill remaining compartments with grapes and peppers.

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Serves: 1

Italian Roll-Ups

  1. On a flat surface, lay out Virginia Brand Smoked Uncured Ham, overlapping 2-3 pieces to make a sturdy base.
  2. Spread evenly with ricotta cheese.
  3. Sprinkle with sliced banana peppers, sliced red peppers and fresh basil in the center.
  4. Roll from one end to another, creating a roll.
  5. Repeat with remaining ingredients.

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Serves: 1

Ham Banh Mi

  1. Spread crusty french bread with jalapeño mayonnaise.
  2. Layer bread with slices of Virginia Brand Smoked Uncured Ham, pickled sliced cucumber, matchstick carrots, sliced red radishes, and fresh cilantro.

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Serves: 2

Sweet & Crunchy Honey Ham with Apple Sandwich

  • 4 ounces Uncured Honey Ham
  • 2 slices Swiss cheese
  • ½ small Honeycrisp or another sweet red apple, finely sliced
  • ½ small fennel bulb finely sliced, reserve fennel fronds (green tops)
  • 2 soft brioche rolls
  • 2-3 leaves frisée or endive lettuce
  • 2 tablespoons Dijon mustard
  • Cracked black pepper, if desired
  1. Spread 1 tablespoon mustard on a roll.
  2. Add greens.
  3. Layer roll with 2 ounces of Uncured Honey Ham.
  4. Top with one slice of swiss cheese and half of the shaved apple and fennel.
  5. Garnish with a few fennel fronds and cracked black pepper, if desired.
  6. Repeat with remaining ingredients to create a second sandwich.

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Serves: 4

Ham & Pineapple Stir Fried Rice

  • 1 pound Virginia Brand Smoked Uncured Ham, cut into ½-inch cubes (have the Deli slice into ½-inch slices)
  • 1 tablespoon vegetable oil or toasted sesame oil
  • ½ cup yellow onions, ¼-inch dice
  • ½ cup frozen peas
  • ½ cup shredded carrots
  • 1 cup fresh or canned pineapple, ¼-inch dice
  • 2 garlic cloves, minced
  • 3 cups cooked white rice
  • 2 large eggs, beaten
  • ¼ cup soy sauce
  • Black Pepper, to taste
  1. Place vegetable oil or sesame oil in a large sauté pan over medium-high heat. Add the ham, onions, peas, carrots, and pineapple to the pan. Cook until the onions are brown, and the pineapple begins to caramelize and brown, approximately 5- 8 minutes. The last 2 minutes of cooking, add the garlic.
  2. Add the rice and the eggs and cook an additional 3-4 minutes until the eggs scramble.
  3. Add the soy sauce and black pepper. Cook for an additional 2 minutes.
  4. Evenly divide between 4 bowls and serve with your favorite Sriracha sauce for added flavor.

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Serves: 4

Virginia Ham Hash

  • 1 pound Virginia Brand Smoked Uncured Ham, cut into ½-inch cubes (have the deli slice into ½-inch thick slices)
  • 4 thick-cut bacon slices, ¼-inch slices
  • 2 russet potatoes, cut into ½ -inch to 1-inch cubes
  • ½ cup yellow onions, ¼-inch dice
  • ½ cup red bell peppers, ¼-inch dice
  • ½ cup green bell peppers, ¼-inch dice
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • Kosher Salt, to taste
  • Black Pepper, to taste
  • 8 Large Eggs
  1. Cut ham into ½-inch cubes and set aside. Cut the bacon into ¼-inch slices and place into a sauté pan over medium heat.
  2. Cook the bacon until crispy then remove with a slotted spoon. Do not drain the grease.
  3. With the same pan, add the potatoes, onions and peppers and cook for approximately 10-15 minutes. For the last 2 minutes add the garlic. Cook until the potatoes soften and the onions begin to brown.
  4. Add the ham into the same pan, then add thyme and season with salt and pepper. Cook for an additional 5 minutes until the ham is heated throughout.
  5. Place the heat on low to hold the hash warm.
  6. In a separate sauté pan, cook 2 eggs over easy or to your liking. Once the eggs are cooked, evenly portion the hash onto 4 plates and top with cooked eggs.
  7. Serve your favorite salsa or hot sauce on the side.

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