Serves: 6

Ham and Egg Cups

  1. Preheat the oven to 375°F.
  2. Grease the sides and bottom of a muffin pan.
  3. Place slices of ham in 12 standard-size muffin cups pushing the ham to the side and bottom of the cups.
  4. In a small to medium-sized bowl, whisk the eggs, and season with a pinch of salt and pepper.
  5. Divide the egg mixture evenly between the 12 cups, pouring over the ham filling cups about ¾ of the way full.
  6. Sprinkle the top with red pepper, cheese, and chives.
  7. Place in preheated oven and bake for 15-18 minutes until the top is set and springs back when touched.
  8. Remove from the pan by running a butter knife around the edges and serve. Can be served warm, or at room temperature.

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Serves: Makes 24 Beefy Taters

Beefy Taters

  • 8 slices of Angus Seasoned Roast Beef
  • 24 tater tots, frozen
  • Barbecue sauce
  • Plain or queso cheese sauce, warmed
  • Ranch dressing
  1. Soak 24 wooden toothpicks in water for 10-15 minutes. Drain and pat dry.
  2. While toothpicks are soaking, bake tater tots according to package directions. Remove from oven and allow to cool slightly. 
  3. Set oven to broil.
  4. Cut each slice of roast beef lengthwise into 3 strips. Wrap one strip of roast beef around each tater tot and secure with toothpick.
  5. Place on baking pan and place under broiler for 3-5 minutes, turning tater tots halfway through cooking time. 
  6. Serve with barbecue sauce, cheese sauce, and ranch dressing for dipping.

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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: 3–4, makes about 14 Lollipops

Chicken Taco Lollipops

  • 8 slices Oven Roasted Chicken Breast
  • 2, 10-inch flour tortillas (for color use sun dried tomato or spinach tortillas)
  • 4 ounces Southwest cream cheese
  • 1 ounce shredded lettuce
  • 1 small tomato, chopped
  • 12–14 paper lollipop sticks (often found at craft stores)

Southwest Cream Cheese

  • 4 ounces cream cheese, softened
  • 1 teaspoon taco seasoning
  • Combine in a small bowl mix until smooth
  1. Spread tortillas evenly with Southwest cream cheese, sprinkle with shredded lettuce and chopped tomato leaving a 1-inch space open to secure roll up.  
  2. Top each tortilla with 4 slices of oven roasted chicken slices. 
  3. Roll tortilla up tightly around filling towards the open end with just cream cheese. 
  4. Place seam side down and cut using a serrated knife into 1-inch thick pieces discarding the ends. 
  5. Place a paper stick to secure the seam and serve as healthy lunch lollipops.

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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: 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: 2-3

Turkey Apple Smiles

Honey Yogurt Dipping Sauce

  • 1 cup plain whole milk yogurt
  • 2 tablespoons honey
  1. On a cutting board, cut apple in half from the stem down. Lay each half-cut side down. Slice each half into 6-8 thin half-moons depending on how big the apple is. Cut the core out of each slice.
  2. Layer apple slice with slice of cheddar, slice smoked turkey, and top with additional apple slice. Repeating with remaining ingredients.
  3. Serve with optional honey yogurt dipping sauce.

Honey Yogurt Dipping Sauce

  1. In a small bowl combine yogurt with honey, stir to combine.

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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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