While making WAY too much french toast for my family this morning, I decided there had to be some way I could use the extra slices. I love a good monte cristo sandwich, and well, this is a quick cheater version. With a few ingredients I had in my fridge and cupboard and the leftover french toast, I was able to pull off a sandwich that even my kids loved. With the Zaycon ham deliveries happening right now, this is a great option to change-up just eating ham next to a vegetable and side dish. Since Zaycon ham is boneless, you can slice it thin and its perfect for this recipe. I used some ham, swiss cheese, a little mayo, some powdered sugar and/or jam.Spread a little mayo on both sides of the french toast, then add your swiss cheese and sliced ham. I heated a skillet just hot enough to melt the cheese and warm up the monte cristo. I didn’t think the sandwich needed the jam since I sprinkled it with powdered sugar, but either way, its so good. Its great for a breakfast, brunch or lunch! There is a little sweet and salty action going on here. The mayo gives it a bit of a creamy and delicious flavor as well. For some other recipes using our ham, check out these blog post here, here and here! You can go here to order any of our great products. What is your favorite ham recipe? If you tag @zayconfresh on any social media, we might just share your photo!
Easter is here! If you’re still looking for a ham recipe that will knock everyones socks off, then look no further than this creative recipe from our friends at Spiceologist! This Jamaican Dr Pepper Glazed Ham is easy and oh my goodness is it delicious. Spicologist used Rasta Rub which is packed with cinnamon, clove and allspice – all perfect accompaniments to ham. Add in some spicy Dr. Pepper and well, you just need to make it. A few hours in the oven going low and slow and this ham will have your house smelling amazing.
Check it out: https://www.pinterest.com/pin/515802963549092651
Easter time may leave you wondering what to do with all of the leftover ham from your family gatherings? We’re excited about all of the potential our Carvemaster ham has for the main course and leftovers too. We have curated some recipes from some of the best bloggers in the country on our “Ham” Pinterest board.
Here’s a fantastic recipe for Paleo Ham, Egg and Cauliflower Egg Muffins! See more photos and the whole recipe at Foodfaithfitness.com – A healthy protein packed portable breakfast that is ready in under 30 mins!
Our first ever #ZnapShot: “Zaycon Foods ham and gravy with smashed taters and asparagus.” ~ Faith Bontrager Kumher
Thank you for your photo Faith!
We want to share your creative Zaycon Foods photos too. Use #ZnapShot when posting on our Facebook page, Twitter and Instagram…we’ll pick from the best and share them soon.
*Be creative 🙂
Photos we’re excited to see:
- Raw Zaycon Foods Chicken
- Zaycon Foods Bacon
- Zaycon Foods Pulled Pork
- Zaycon Foods Chicken Fritters
- Zaycon Foods Ham
Today we have a guest. Matt H, as he is known (we have 4 guys named Matt that work at Zaycon Foods), is one of our drivers. I introduced him in a post here. Matt LOVES to cook, and a few weeks ago told me about this ham glaze he made. Then he sent some photos and told me that he was starting his own cooking blog. Well, being that Easter is this Sunday and some of you may have purchased Zaycon ham, you might like to try this glaze.
I asked Matt to send me a recipe and boy, did he deliver. And so, I give you Matt…and his ham.
As I write this, I’m trying desperately to come up with some happy memory of ham. Short term memory serves up more than plenty, but growing up, the only memory I can come up with is that mother of mine handing me this oddly shaped can, and telling me to pry the key off of the top and open it. Huh? You’d pry this key thing off of the top, wiggle it into a little band of metal on the side of the “can” (the “can” was not a can shape, but rather almost an egg shaped container) then you would twist the key around the top. Then, you’d have a top that would come off revealing what I now would call a catastrophe. One look at the contents and you’d spend precious minutes trying to figure out how to put that metal band back on and erase what just happened from your memory. Good heavens, it was a sight. The word “slurry” should NEVER be used to describe meat.
To be sure, this was meat, just whizzed up meat from all sorts of parts & bits. Then it was nicely encased in jelly. Meat jelly. Oh goodie. Must everything in my life jiggle?
Sub-par. At best. Ham is typically served at some type of celebration. Christmas. Easter. Thursday. But just how is canned ham celebratory of anything except maybe parole?
Fast forward to me throwing meat all over the country for Zaycon Foods. Boy, do we have ham! No slurry here, no ma’am. This is one solid muscle. If I didn’t know better I’d say that these porcine fellows have been doing their squats.
If you haven’t tried them, you owe it to yourself to do so. They are all meat! And what meat it is. The hams come fully cooked, so all you need to do is put them in a hot oven, come up with a glaze of your choosing (notwithstanding my surpreme humility, mine is rockin!) and your entree is done!
For my glaze, you’ll need a hot pepper jelly, some pineapple preserves, brown sugar, moleasses & a dash of cloves. If you can’t find pineapple preserves (and they can be trixy to find), feel free to use apricot/pineapple preserves. I’ve used both and both are wonderful. Next time I make this I’m going to try a habanero jelly – I’m getting bold. The reason for the moleasses is all I had was a light brown sugar. I wanted a little deeper flavour, so used the moleasses. You don’t need much. And you certainly don’t need a lot of cloves.
Yes, you could serve it with a box of Au Gratin potatoes, and as yummy as they are, this ham deserves to be pampered. I’ve come up with “Duke Potatoes”. As I was making them, I started making Duchess potatoes, but decided that they needed a little more substance. “Strong enough for a Duke, but made for a Duchess” is how I describe them. (And made by an Empress Dowager, but I digress)
Zaycon Bacon is a subject that will be delt with in some detail in a later post. For now, just trust me, use Zaycon Bacon. You’ll need a full 3 pound pack for this recipe. In reality, you’ll just need about 5 slices, but Nicole won’t stop picking at it, so shoot, just cook it up. I like to blame her, but it’s really all of us.
Use a potato ricer. You’ll thank me. If you don’t have one, don’t worry – just mix as many lumps out as you can. If you can’t get them all out, just call them “rustic”. We love rustic.
Start with whatever potato you like. I find that Yukon Golds are SUPER creamy. Reds are good too. My mother was from Idaho, bless her heart (I work in the South and know fully well what that means), so she liked to use Russets. They work quite well for this dish, so I used them here as an homage to my mom, which is funny to me, because not in a million years would she have made these. 99% of the time, her potatoes were begrudgingly sprinkled from a box into boiling water. She would sprinkle too fast and not stir quick enough. The poor old girl could have used them to hang wallpaper. I wish she had. Try as hard as I have, I just can’t forget it.
Boil the potatoes until they are fork tender, drain, then send them through a ricer. Add cheddar cheese, Zaycon Bacon, sour cream, butter, chives, freshly cracked pepper & salt. All to taste. I’ll post my measurements, but this is your dinner, not mine. Please do it as your family would like it. My personal opinion is that recipes are there as a guide, not as scripture. Unless it’s baking. Or candy. Or meth. Or if you’re trying to re-create great grandma’s meatloaf. For those things, prescion is key.
Don’t add milk to this, you want these to be as firm as you can get them, so they will stand up after piping. I guess you could use powdered milk, but it seems to me there are laws against that. Duchess potatoes call for egg yolks, but I didn’t care for the texture that they imparted, so I skipped them. You’ll have a taller product if you use them, but then if you don’t like the taste or texture, you just wasted that Zaycon Bacon! So they stayed out this time.
After mixing, take a piece of parchment paper and on one side, using a biscuit cutter or glass, or other round objet, pencil a circle. Put it onto your baking sheet marked side down, you’ll then be able to see the outline of the circle. This is your guide. Using a giant star tip, and a large (18″) piping bag, (don’t even think about using that stupid ziploc trick you learned on the cooking show from Aunt Sandie – she’s crazy) pipe a pretty mound. Keep it up and fill that baking sheet! You’ll want a hot oven 375 and get them browned just a bit.
Did you get your order in for that Zaycon ham?
Who knows, maybe I delivered it!
See ‘ya in the parking lot!
I don’t know about you, but I like a ham that isn’t processed meat and one you don’t have to cut around a bone. Our ham probably isn’t what you expect it to look like, its not round, its flat. Made from a single muscle. And oh my, its really good.
Recently, our friends at Kate and Kaboodle gave our ham a try. click on the photo for the link.
Here is what Sue from Utah had to say about it:
“We have just tried the ham for the very first time. The only word that comes to mind is, scrumptious . This ham is best in my opinion straight out of the fridge. We heated ours for Thanksgiving, and even my father in law who doesn’t usually care for ham was eating this one. He commented on the flavor and texture . This ham has very little waste, really just one very thin piece of fat. This is the best ham I have ever had.”
Ham events are going on RIGHT NOW! So don’t miss out for the holidays!
- Buying meat in bulk could save hundreds (wcnc.com)
- It’s Back to the Heat of the Kitchen for the Prior Champions in the Holiday ‘All Star’ Edition of All Mixed Up(TM) (sys-con.com)
- Savings $100s if not $1000s every Months: Food Series Part 4 (budgetlovingmilitarywife.com)