Show Me the Waffle: HoneyBaked Ham Douglasville's Ham & Cheese Waffles

Move over Chicken & Waffles because our HoneyBaked Ham Douglasville crew's recipe for Ham & Cheese Waffles is the perfect balance of sweet and savory. 

Our ham is slow smoked, fully cooked, ready to serve and finished with that one-of-a-kind sweet, crunchy glaze... combine that with a fluffy, yet crisp waffle and melted cheddar and we know you'll never feel the same about breakfast again!

       HoneyBaked Ham Douglasville's Ham & Cheese Waffles

Ingredients
-1 3/4 cups flour
-1 tablespoon sugar
-2 teaspoons baking powder
-1 teaspoon baking soda
-1 teaspoon kosher salt
-3 large egg whites
-3 large egg yolks
-1 cup (2 sticks) melted butter
-1 cup buttermilk
-3/4 cup soda water
-Non-stick vegetable oil spray
-1 cup thinly-cut strips of HoneyBaked Ham
-3/4 cup shredded sharp white cheddar
-Maple syrup

Directions
-Preheat oven to 300°. Heat waffle iron until very hot. Whisk flour, sugar, baking powder, baking soda, and kosher salt in a large bowl. 

-Using an electric mixer, beat egg whites in a medium bowl until medium-soft peaks form. Whisk egg yolks, melted butter, buttermilk, and soda water in a medium bowl; gradually whisk into dry ingredients. Fold in egg whites.

-Coat waffle iron with non-stick vegetable oil spray. Pour batter onto iron, spreading it into corners (amount of batter needed will vary according to machine). Scatter 1 rounded Tbsp. ham and 1 Tbsp. white cheddar over each waffle. 

-Cook until golden brown and cooked through. Transfer to a baking sheet; keep waffles warm in oven between batches. Serve with butter and warm maple syrup.

 CLICK HERE to check out our gourmet catering options.

Here's to serving the best without all the stress!
--Your HoneyBaked Ham Douglasville Crew

Quesadee-YEAH! HoneyBaked Ham Douglasville 's BBQ Ham, Bacon & Pineapple Quesadilla

This recipe from your HoneyBaked Ham Douglasville crew has the perfect amount of heat & sweet and best of all it includes our famous HoneyBaked Ham ...

Our BBQ Ham, Bacon & Pineapple Quesadilla is a delicious dish you can serve at your Memorial Day get-together this weekend!

Ingredients
- 1 (10 inch) tortilla
- 1/2 cup mozzarella or jack cheese, shredded
- 1/4 cup leftover HoneyBaked Ham (cut into small pieces)
- 2 slices bacon, cooked and crumbled
- 1/4 cup pineapple, sliced and optionally grilled
- 2 tablespoons BBQ sauce
- 2 tablespoons jalapeno (pickled or fresh), sliced
- cilantro to taste

Directions
1. Heat a pan over medium heat, place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla followed by the ham, bacon, pineapple, BBQ sauce, jalapeno, cilantro and the remaining cheese.
2. Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted (about 2-4 minutes per side).
3. Slice, serve & enjoy!

Here's to a safe & happy Memorial Day weekend! 
--Your HoneyBaked Ham Douglasville Crew 

Not Your Mama's Grilled Cheese! HoneyBaked Ham Douglasville 's Broccoli & Ham Grilled Cheese

You pampered your mom on Sunday, now it's time to pamper yourself with this yummy Broccoli & Ham Grilled Cheese from your HoneyBaked Ham Douglasville Crew! 

Use your leftover HoneyBaked Ham from Mother's Day to make this scrumptious sandwich TODAY! 

Broccoli & HoneyBaked Ham Grilled Cheese

Ingredients
- 2 slices Double Fiber bread or whole wheat bread
- 1.5 oz medium cheddar cheese, grated (about 1/3 cup packed)
- 1/2 oz Parmesan cheese, finely grated (about 2 Tbsp)
- 1/4 cup finely chopped leftover HoneyBaked Ham 
- 6 small broccoli florets, steamed then diced into small pieces
- 1/8 tsp onion powder
- 1/8 tsp garlic powder
- salt, to taste
- freshly ground black pepper, to taste
- 1 Tbsp Extra Virgin Olive Oil, divided

Directions
1. In a bowl, combine grated cheddar cheese, Parmesan cheese, ham, steamed broccoli, onion powder, garlic powder, salt and black pepper. 
2. Layer mixture over one slice of bread then top with additional slice of bread gently pressing down. 
3. Heat a non-stick fry pan over medium low heat then drizzle 
1/2 Tbsp olive oil into pan and tilt pan back and forth to evenly coat, immediately place sandwich in pan, cover pan with lid and cook 2-3 minutes until bottom becomes golden brown. 
4. Carefully lift sandwich out of pan with a spatula then add remaining 1/2 Tbsp olive oil to pan and tilt to coat. Carefully flip sandwich returning to pan, cover pan with lid, and cook opposite side until bottom is golden brown and cheese has melted about 2-3 minutes. 
5. Serve warm and enjoy!

Get more great recipes HERE.

Here's to making it through the week!
--Your HoneyBaked Ham Douglasville Crew

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