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Recipes

A few key tips to keep in mind when preparing Badger Ham Products:
  1. All Badger Ham Products are fully cooked; you can eat the ham cold, right out of the package.
  2. Gentle heating/warming will retain moisture, stay tender and keep your ham tasting good.
  3. Don’t pre-slice smoked ham before baking it for dinner, it will dry out and be stringy.
  4. If you want to heat pre-sliced ham, lightly steam the ham by bringing a small amount of water to boil in a saucepan. Place a small amount of ham in the water and steam until hot. It is better to loosely stack the ham in the saucepan, throwing a slab in the pan will dry and toughen the edges while the center could still be cold.
Sandwich Ideas:
  • Badger Ham goes so well with good quality breads. Mix things up by trying our Smoked Regular Pit or Honey Pit hams with Rye Bread. Cooked and/or Baked Ham from Badger will taste fantastic on good Italian Bread or Rolls.
  • Make your own specialty sauces by adding horseradish to your mayonnaise to accent our Smoked Deli Style Hams. Mustard is an excellent and classic addition to a sandwich.
  • Swiss Cheese and Smoked Regular Pit or Honey Pit Ham can’t be beat warm or cold.
  • Lettuce, Tomato and thinly sliced onion make your Badger Ham Sandwich something special.
  • Grilled Cheese sandwiches will taste fantastic with thinly sliced Badger Cooked, Baked or Pit style hams.
  • When using Badger Ham with your favorite egg dishes in steak or slices, remember that you only need to heat the ham gently.

Ham-and-Cheese Brioche Pudding


Ingredients

2 Tbsp butter
1/4 onion, minced
1/2 red bell pepper, diced
6 slices smoked ham, diced
1/2 can champignons, drained, thinly sliced
6 large eggs
2 Tbsp whole milk
100 gr cheddar cheese or to taste
to taste salt and pepper
Additional side dish:
1/2 avocado, sliced
fresh strawberries or your favorite fruits

Instructions

  • Heat oven to 375 degrees. Butter an 11-by-11-inch baking dish. Fill dish with brioche cubes and set aside.
  • In a large bowl, beat eggs well. Whisk in half-and-half, salt, pepper, nutmeg, cayenne and scallions. Pour mixture over cubes in baking dish.
  • Sprinkle ham and cheese on top of mixture, and press down to make sure everything is submerged. Set baking dish on a rimmed baking sheet.
  • Transfer baking dish and baking sheet to the middle shelf of the oven, and bake for 45 minutes, or until a skewer inserted in the middle of the dish emerges dry. Let rest for 10 minutes or so before serving.

Source: New York Times Cooking

Ham and Mushrooms Scramble Eggs


Ingredients

1 tablespoon butter, for greasing the pan
1 (12-ounce) brioche loaf or smaller brioches, cut into 1-inch cubes (about 8 cups)
6 eggs
4 cups half-and-half or whole milk
2 teaspoons salt
1/2 teaspoon ground black pepper
Pinch of nutmeg
Pinch of cayenne
1/2 cup thinly sliced scallions
6 ounces thinly sliced ham, cut crosswise into matchsticks (about 1 1/2 cups)
8 ounces grated Gouda or Gruyère cheese (about 4 cups)

Instructions

  • Heat the butter on a pan over medium high heat. Sauté onion until fragrant.
  • Add champignons, smoked ham, and red bell pepper. Cook for about 1 minute.
  • Whisk eggs and milk. Season with salt and pepper.
  • Add the egg batter into the pan. Stir slowly with a spatula.
  • Sprinkle the cheese on top of the eggs. Cover the pan with the lid for another minute. Remove from the heat. Put it aside for 2-3 minutes until the cheese melts.
  • Serve warm with your favorite fruits and a glass of milk!

Source: Cookpad.com

Badger Honey Glaze for Bone In and Boneless Pit Hams


Ingredients

1 Cup Brown Sugar
1/2 Cup Honey
2 Tablespoons Butter
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Cinnamon

Instructions

  • Preheat Oven to 275 Degrees F
  • Place butter and honey in a small sauce pan and cook over low heat to melt the butter and the honey into a consistent liquid. Add remaining ingredients and bring to a low simmer to blend all ingredients, stirring often.
  • With a sharp knife, score the top of the ham about ½ inch deep in crossed diagonals to create an even diamond pattern on the ham.
  • Place ham in a roasting pan, and place in the oven uncovered. Bake ham for 15 minutes per pound of ham. Baste ham regularly with the glaze for the last 30 minutes of heating until ham is finished heating.
  • Let ham rest for 10 minutes before slicing and serving. Do not pre slice ham before baking! Pre slicing will dry the slices and make your ham chewy.

Italian Brunch Tort


Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls, divided
1 teaspoon olive oil
1 package (6 ounces) fresh baby spinach
1 cup sliced fresh mushrooms
7 large eggs, divided use
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1/2 pound thinly sliced deli Honey Baked or Baked Badger Ham
1/2 pound thinly smoked Pit Ham from Badger Ham
1/2 pound sliced provolone cheese
2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

Instructions

  • Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll one tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake 10-15 minutes or until set.
  • Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning and pepper.
  • Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture.
  • On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough.
  • Bake, uncovered, 1 to 1-1/4 hours or until a thermometer reads 160°, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

Ham Rollup


Ingredients

1 pound sliced Badger Ham
7 ounces cream cheese
green onions (finely chopped, to taste)
2 cloves of very finely sliced garlic (optional)
3 Tablespoons of finely diced sweet pickle

Instructions

  • Spread a thin layer of softened cream cheese on each slice of ham. Sprinkle green onions, garlic and finely diced sweet pickle on top. Roll up each slice of ham, cut each roll up in 1-inch sections and place on serving platter with accents of your choosing.

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