One-pot meals are not only wonderful time savers and easy clean up but they allow wonderful ingredients like smoked sausage, apples and cabbage to mingle together for great taste in every bite.
Yellow split peas have a more delicate flavor and prettier color than their green cousin but either one creates a hearty soup that draws a lot of flavor and meat from smoked ham hocks. Letting the finished soup sit or “cure” in the refrigerator for a couple of days will continue to improve the flavor.
Long and slow cooking, this earthy and aromatic bean recipe starts with dried beans (the best choices are pea, navy or white beans, or a mixture of all three) and gets big boosts of flavor from smoked bacon, sweet cider, molasses and spicy dried mustard.
Leftover holiday hams are destined for sandwiches…lots of sandwiches! This one pairs the smoky sweetness of ham with the creamy goodness of Brie cheese. Make “sub-style” for a casual luncheon with friends. This sandwich is equally as good with smoked turkey.