Say Cheese: HoneyBaked Ham Douglasville 's Cheesy Hashbrowns with Ham

Discover your NEW favorite dish with this Cheesy Hashbrowns with Ham recipe from our HoneyBaked Ham Douglasville crew! 

This recipe contains true breakfast favorites: ham, cheddar cheese, and hash browns all combined to make one filling and tasty meal. Serve with scrambled eggs for breakfast or all by itself for a hearty lunch or dinner.

Cheesy Hashbrowns with HoneyBaked Ham 

You will need:
- 32 oz. package frozen plain hash brown potatoes
- 2 cups diced HoneyBaked Ham
- 2 cans condensed cream of potato soup
- 16 oz. sour cream 
- 2 cups shredded sharp cheddar cheese
- 1/4 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp freshly ground black pepper
- 1 1/2 cups freshly shredded Parmesan cheese
- 6 slices cooked bacon, crumbled 

Instructions:1. Preheat oven to 375F.
2. In a large bowl, combine the hash browns, ham, cream of potato soup, sour cream, cheddar cheese, salt, garlic powder, onion powder & black pepper. Mix well. 
3. Spread into a greased 9×13 baking dish. Sprinkle with Parmesan cheese and crumbled bacon. 
4. Bake for 1 hour until bubbly and golden on top. 
5. Serve while hot and enjoy!

 CLICK HERE to check out our catering options.

Here's to a delicious breakfast, lunch or dinner!
--Your HoneyBaked Ham Douglasville Crew

Fun in the Sun: HoneyBaked Ham Douglasville 's Ham & Pasta Salad with Ranch

This refreshing pasta salad recipe from our HoneyBaked Ham Douglasville crew is the perfect dish to serve at a picnic... So grab the ones you love and head outside to enjoy the warm weather! 

HoneyBaked Ham & Pasta Salad with Ranch

Ingredients
- 4 unpeeled small new potatoes, cubed 
- 2 cups uncooked radiatore (nugget) pasta 
- 2 cups broccoli flowerets
- 1 cup diced HoneyBaked Ham 
- 1/4 cup red bell peppers, chopped, drained & roasted
- 2 medium green onions, chopped
- 1/3 cup mayonnaise or salad dressing
- 1/3 cup ranch dressing
- 1/8 teaspoon freshly ground pepper

Directions
1. Boil the potatoes covered for 4 minutes. Drain and set aside.
2. Cook and drain pasta as directed on package, adding the broccoli for the last 2 minutes of cooking. Cool potatoes, pasta and broccoli slightly. Refrigerate about 1 hour or until completely chilled.
3. Combine potatoes, pasta, broccoli, ham, bell peppers and onions in large bowl. Mix mayonnaise, ranch dressing and pepper; stir into potato mixture. 
4. Serve immediately (makes 6 servings), or cover and refrigerate up to 2 hours before serving.


Bringing this salad at an outdoor gathering? Place the salad bowl in a shallow bowl filled with ice!

For more fun recipes using our classic HoneyBaked Ham CLICK HERE or visit our web site for information about our gourmet catering & delivery options!

Here's to having lots of fun in the sun!
--Your HoneyBaked Ham Douglasville Crew

Let's Do The Hula: HoneyBaked Ham Douglasville 's Croque Hawaiian

Similar to the croque-monsieur (a grilled ham and cheese sandwich topped with béchamel which originated in French cafés and bars as a quick snack.), our HoneyBaked Ham Douglasville crew's Croque Hawaiian will have your taste buds doing the hula! 

HoneyBaked Croque Hawaiian

You will need:
- 2 slices bread (lightly toasted)
- 1/4 cup bechamel sauce
- 1 thick slice of HoneyBaked Ham
- 1 slice pineapple
- 1/4 cup parmigiano reggiano (grated)
- 1/2 cup gruyère (grated)
- Dijon mustard
- butter

Directions:
1. Melt half of the gruyère and all of the parmigiano reggiano into 
 the bechamel sauce.
2. Spread Dijon mustard on one slice of bread.
3. Add the ham, pineapple and about half of the remaining gruyère
 cheese. Top with the other toasted bread slice.
4. Butter both sides of the sandwich and grill until golden brown on
 both sides.
5. Spoon the béchamel sauce onto the top of the sandwich.
6. Sprinkle with the remaining gruyère cheese.
7. Broil until golden brown and bubbling on top, just a few minutes.
8. Serve and enjoy (makes 1 serving)!


For more scrumptious HoneyBaked recipes CLICK HERE.

A hui hou kakou (until we meet again)!
--Your HoneyBaked Ham Douglasville Crew

EGG-Stravagant Easter Leftovers: HoneyBaked Ham Douglasville's Pasta Primavera with Asparagus & Ham

Since yesterday was Easter, many of you will have some delicious leftover ham from HoneyBaked Ham Douglasville and you may not know what to do with it. Our pasta primavera is the perfect meal to make with your Easter leftovers.

The Italian word "primavera" means "spring" in English, "Pasta Primavera" is a simple dish combining seasonal spring vegetables with pasta and a light sauce. This tasty recipe combines penne pasta with asparagus, peas, our delicious HoneyBaked Ham and a light cream sauce.

                                HoneyBaked Pasta Primavera with Asparagus & Ham

Ingredients:
-10 ounces penne
-1/4 cup olive oil
-1/4 cup onion, chopped
-3 to 4 cloves garlic, very finely chopped
-1/2 cup chicken broth
-1 to 1-1/2 cups diced HoneyBaked Ham
-1 teaspoon Dijon-style mustard
-2 tablespoons fresh thyme leaves, chopped
-3/4 lb asparagus, trimmed and cut into 2-inch pieces
-3/4 cup frozen peas
-1/4 cup heavy cream
-Salt & black pepper
-2 tablespoons fresh parsley, chopped
-Parmesan cheese for grating

Directions: 
-Bring a large pot of salted water on to boil for the pasta.
-Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for about 3 minutes. Add the garlic and sauté another minute. Stir in the chicken broth and simmer on low heat.
-Cook the penne according to package directions.
-Add the HoneyBaked Ham, mustard and thyme to the onion-garlic mixture and cook for 1 minute. Add the asparagus and continue cooking until it is tender and the liquid has reduced by half. Add the peas, season with salt and pepper, then stir in the cream and reduce the heat to low.
-Add the pasta to the sauce mixture and enjoy!

To serve, plate individual servings, sprinkle with fresh parsley and top with freshly grated cheese.

Makes 4 servings

For more yummy HoneyBaked recipes CLICK HERE.

Happy Easter, everyone! 
--Your HoneyBaked Ham Douglasville Crew