Ham Sandwich with Bacon Jam

  • 1 bakery-fresh pretzel roll
  • 8 slices
  • 2 oz. mayonnaise
  • 1 Tbsp fresh chives and or fresh parsley
  • 2 thick slices vine ripe tomato
  • 2 thick slices vine ripe tomato
  • 2 leaves butter lettuce
  • 3 oz. bacon jam (recipe follows)
  • 5 oz. shaved Smithfield Ham

Bacon Jam

  • 1 Tbsp olive oil
  • 1 small yellow onion, julienned
  • Pinch of salt
  • 1 lb Smithfield Ready to Eat Bacon
  • 2 cloves garlic, minced
  • 1 Tsp cayenne pepper
  • 1 cup coffee
  • 1 cup maple syrup
  • 1 cup apple cider vinegar
  • 1 lb heirloom cherry tomatoes
  • 1 garlic clove, minced
  • 1 Tbsp oil
  • 1 Tbsp balsamic vinegar
  • Salt and pepper, as needed
  • 8 slices Smithfield Applewood Smoked Bacon
  • 4 large slices sourdough bread
  • 2 ripe avocados
  • 4 oz thinly sliced watermelon radish
  • 4 oz arugula
  • 2 lbs sweet potatoes, cut into ¼-inch sticks
  • 1 Tbsp oil
  • 1 Tbsp cornstarch
  • Pinch salt
  • ½ pound finely chopped Smithfield Applewood Smoked Bacon
  • 4 Tbsp butter
  • 4 Tbsp flour
  • 4 cups ham stock
  • 8 oz Smithfield Diced Ham
  • 6 oz Gruyère cheese
  • 2 oz sliced green onion
  • 8 Smithfield KC Wild Wings (Pork Shank), bone in
  • Cornstarch, as needed
  • Black Pepper Glaze, warm (recipe follows) 1 Asian pear, sliced into thin slices
  • 9-11 cilantro leaves, picked
  • Scallions, sliced

Black Pepper Glaze:

  • 2 Tbsp grapeseed oil
  • 2 Tbsp minced garlic
  • 2 Tbsp minced ginger
  • 1 Tbsp black peppercorns, crushed
  • 2 tsp fermented black beans, rinsed, squeezed and chopped
  • ¾ cup sweet soy sauce
  • 2 Tbsp tamari
  • ¼ cup sugar
  • 2 Tbsp lime juice
  • 1 tsp kosher salt
  • 2 Tbsp mayonnaise
  • 1 Tbsp Dijon mustard
  • 1 ciabatta, sliced in half
  • 4 slices Smithfield Boneless Ham
  • 2 slices provolone cheese
  • 6-8 slices dill pickles
  • Soft butter, as needed
  • Gruyère Béchamel, warm (recipe follows)
  • 1 sunnyside-up egg
  • Scallions, sliced

Gruyère Béchamel:

  • ½ cup whole milk
  • 1 tsp cornstarch
  • ¼ cup Gruyère cheese, shredded
  • 1 tsp salt
  • 1 tsp chives, chopped
  • 1 Tbsp butter
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 3 Tbsp Smithfield Breakfast Sausage, cut into ¼-inch slices
  • ½ cup steamed rice, warm
  • 2 Tbsp tamari
  • 1 tsp sambal
  • 2 eggs, beaten
  • 1 Tbsp scallions, thinly sliced Sesame seeds, as needed
  • ¼ lb Smithfield Ground Pork
  • 2 tsp ground dried sage
  • Salt and pepper, to taste
  • 2 eggs
  • 1 Tbsp milk
  • 1 Tbsp butter
  • 1 demi baguette
  • 2 Tbsp hoisin sauce, divided
  • ½ small cucumber, cut into strips
  • 4 sprigs cilantro
  • 1 lb Smithfield Smoked Sausage
  • 1 cup canola oil
  • 1 cup all-purpose flour
  • 1 yellow onion, medium-diced
  • 4 stalks celery, medium-diced
  • 1 green bell pepper, medium-diced
  • 6 cloves garlic, chopped
  • 1 Tbsp Cajun seasoning blend
  • 4 cups chicken stock
  • 2 cups dark beer
  • 2 Tbsp Tabasco
  • 2 cups chopped frozen okra
  • Salt and pepper, to taste
  • White Rice
  • 2 scallions, sliced thinly
  • 4 oz Smithfield Fully Cooked Bacon
  • 2 cloves garlic, minced
  • Oil, as needed
  • 4 oz baby spinach, rough chopped
  • Salt and pepper, to taste
  • 4 eggs, for scrambling
  • 4 oz sharp cheddar, shredded
  • 1 Tbsp chopped chives and/or parsley
  • 2 premade pie dough sheets
  • 1 egg, for egg wash
  • 2 vine-ripe tomatoes, tossed with herbs
  • 6 oz Smithfield Power Bites
  • 2 Tbsp 80/20 oil blend
  • Salt and pepper, to taste
  • 1 small white onion, diced
  • 1 medium green pepper, small-diced
  • 6 large cage-free eggs
  • 2 Tbsp heavy cream
  • 4 oz shredded sharp cheddar cheese
  • 4 pieces Smithfield Applewood Smoked Bacon, chopped & cooked
  • 4 Smithfield Fully Cooked Sausage Patties, cut in half
  • 4 oz Smithfield Diced Ham
  • 1 10”x15” puff pastry sheet
  • Egg wash, as needed