Imagine an everything bagel breakfast sandwich in pizza form. This breakfast pizza is exactly that!

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Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 8th year of #BrunchWeek and while it is a little different this year, 22 bloggers are excited to share all our favorite Brunch recipes. We have a huge variety including French toast, danish, waffles, pancakes, hash, fruit salad, cocktails, mocktails, vegan, keto, and plenty of desserts! We hope you enjoy all our Brunch recipes!

#BrunchWeek normally happens every year before Mother’s Day, but due to the state of the world it was postponed. But brunch is great any time of year!

To start Brunch Week, I of course am coming out swinging with quite possibly the best recipe I am going to share all week (but please come back for the others haha).

What happens when you turn an everything bagel breakfast sandwich into a pizza? You end up with quite possible the best pizza of the year!

While I was happily devouring my slices, Bob coolly asked what was on the pizza and I was nervous for a moment that he was criticizing it, being a traditional pizza fan and wishing I would make more of that style at home.

After I described the cream cheese sauce, ham (frozen leftovers from Easter), Brussels sprouts, cheese, eggs, and everything bagel seasoning he relieved my worries with the simple response of “it’s amazing”.

I’m glad he agrees because this one is definitely going on the repeat list (a very coveted honor in this house). legit tastes like you smashed an everything bagel breakfast sandwich flat into pizza form.

Check out all of the other great Brunch Week recipes shared today!

Beverages Recipes

• Easy Peach Frosé by Love & Confections
• Healthy Banana Smoothie by Simply Healthyish Recipes

Bread, Grains, and Cereal Recipes

• Blueberry Bread Pudding by Big Bears Wife
• Buttermilk Waffles by The Redhead Baker
• Chocolate Banana Muffins by The Mandatory Mooch
• Cinnamon Crunch French Toast by The Nifty Foodie
• Double Chocolate Banana Muffins by Family Around the Table
• Pear Chocolate Chip Sourdough Muffins by Caroline’s Cooking
• Sourdough Belgian-Style Waffles by Karen’s Kitchen Stories
• Strawberry Scones by Kate’s Recipe Box
• Vegan Anise French Toast by Happily Curated Chaos

Egg Recipes

• Bacon, Brie & Asparagus Quiche by Sweet Beginnings
• Breakfast Tostadas by A Kitchen Hoor’s Adventures
• Gyro Omelette by Cheese Curd In Paradise

Fruit and Veggie Recipes

• Duchess Potatoes by Amy’s Cooking Adventures
• Greek Broccoli Pasta Salad by Making Miracles

Meat, Poultry, and Fish Recipes

• Carolina Shrimp And Grits by Nik Snacks
• Everything Breakfast Pizza by The Spiffy Cookie

Dessert Recipes

• Keto Macarons by Keto Basic AF
• Lemon Macarons Recipe by April Golightly
• Pasta Frola (Argentinian Lattice Tart) by Tara’s Multicultural Table
• Sprinkle Biscotti by Hezzi-D’s Books and Cooks

Four years ago: Cherry-Root Beer BBQ Ribs

Five years ago: Sweet Orange Risotto with Strawberries

Nine years ago: Roasted Potato Salad

EVERYTHING BREAKFAST PIZZA

Print

Yield: 3-4 Servings Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe sourdough pizza crust, risen
• 4 oz. cream cheese
• 3 Tbsp heavy cream or milk
• 1/4 tsp garlic salt
• 2 oz. Brussels sprouts, sliced
• 3 oz. pancetta or ham, chopped
• 2 oz. shredded pizza blend cheese
• 1 oz. shredded cheddar
• 1 Tbsp everything bagel seasoning
• 3 eggs
• Salt and pepper, to taste

Directions

1. Place pizza stone on middle rack and allow to preheat in the oven to 450 degrees, for at least 10 minutes.
2. Roll out pizza dough and transfer to a pizza peel sprinkled with cornmeal.
3. In a small bowl, blend together the cream cheese, heavy cream, and garlic salt. Evenly spread over the crust
4. Top with Brussels, ham, and cheeses. Brush edges of dough with water and sprinkle on the everything bagel seasoning.
5. Transfer to the pizza stone (without removing from the oven), crack eggs on top, and bake for 15-20 minutes, or until the crust starts to turn golden and eggs whites are set.
6. Allow to cool 5 minutes. season with salt and pepper, slice and serve.

Did you make this recipe? I want to see!

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An awesome quiche doesn’t have to be complicated. Use a prepared crust and precooked ham to make life easier, then just add eggs, fresh asparagus and a simple hollandaise sauce.

Let’s get real – the holidays (and often real life) are not those picture perfect images we are presented with on a daily basis. It’s often crazy and stressful, and a lot of those emotions revolve around cooking. To make things easier, Smithfield is here to save the day with their Anytime Favorites line of fully cooked products (such as diced ham and ham steaks), making them easy to throw into a recipe so you can spend less time slaving away in the kitchen.

We often focus all our attention on the big holiday meals – planning the menu and basically preparing/cooking for a week straight. But what about all those other meals? I bet your family is hanging out for more than just the one day and I doubt you’re going to have the energy to make something complicated. So let’s start with an easy breakfast/brunch option that will still impress.

I picked up some of Smithfiield Anytime Favorites diced ham in the packaged meat section and threw it into a refrigerated pie crust (not going to pretend you have time to make that from scratch) along with asparagus and eggs. If you have a moment to spare while the quiche is baking, whip up my easy hollandaise sauce that uses Greek yogurt as the base. It seriously comes together in 5 minutes.

Another great easy breakfast option is a casserole, which can be prepared the night before and thrown into the oven in the morning. All about shortcuts and things that can be done ahead of time when it comes to the holidays, or heck any time of year. What are your quick and easy recipe or tips and tricks to survive busy times?

One year ago: Lentil Taco Skillet

Three years ago: Coconut-Pumpkin Pie

Four years ago: Peanut Butter & Chocolate Kitchen Sink Cookie Bars

Five years ago: Spatchcocked Turkey with Champagne-Thyme Gravy

Six years ago: Overnight, Slow Cooker Ice Cream Oatmeal

Seven years ago: Cashew Chicken Lettuce Wraps

Eight years ago: Chicken Alfredo Biscuit Casserole

EGGS BENEDICT QUICHE

Serves 6

Ingredients:

QUICHE

1 Tbsp olive oil

1 small onion, minced

1 tsp minced garlic

1-9 inch unbaked pie crust

6 asparagus spears, ends trimmed and chopped (+ 4 trimmed and halved for toppings

1 (8 oz.) pkg. Smithfield® Anytime Favorites® diced ham

5 large eggs

1/2 cup milk

1 tsp salt

1/2 tsp black pepper

GREEK YOGURT HOLLANDAISE

1/4 cup plain whole milk Greek yogurt

2 tsp fresh lemon juice

1 egg yolk

1/4 tsp Dijon mustard

1/8 tsp salt

1/8 tsp granulated sugar

Pinch pepper

Dash hot sauce

Directions:

1. Preheat oven to 350 degrees. Roll out pie crust and fit into a 9-inch pie pan.
2. Over medium heat, warm the oil in a medium saute pan. Add onion and cook until soft. Add garlic and cook another minute or until fragrant. Transfer onion to a medium bowl along with the chopped asparagus and ham. Spoon filling into crust.
3. In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Pour egg mixture over filling and top with asparagus halves.
4. Bake in preheated oven for 45 minutes, or until center has set.
5. While the quiche bakes, make the hollandaise. In the top of a double boiler (or a heatproof bowl set over a saucepan of simmering water), whisk together all ingredients. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Set aside.

Source: Adapted from my Greek Asparagus Quiche and Breakfast Nachos with Greek Yogurt Hollandaise Sauce.

Ham is up for Easter with an apricot-honey glaze. Perfect for Easter brunch or dinner!

Would you rather have an Easter dinner or brunch? I’m always torn between the two but good news is an apricot-honey glazed ham is welcome at both!

Even though I love breakfast food, I tend to go for dinner for Easter because I try to not stuff myself silly with sugar for the first meal of the day. Not to say that brunch cannot be savory, if anything it lends itself to that, but that’s just how my brain works.

But back to this ham. Like I said whether you are brunching or serving dinner you need a good ham on the table and with an apricot-honey glaze you cannot go wrong with this one. The sticky sweet sauce caramelizes on the outside, sealing in the juices. Just remember to save that bone for ham bone and potato soup! Although if you don’t want to deal with a bone, maybe try a brown sugar ham steak – great for smaller gatherings or if you don’t like leftovers.

Once your apricot honey glazed ham is on the menu, all you have to figure out next is side dishes – which are your favorites? As you can see from the photo below, I have a slew of other recipes to complete your Easter dinner menu which I will be sharing over the course of the next couple weeks! (Except one recipe: I did not make any alterations to the creamy peas recipe from Food Network and thus won’t try to claim it as my own.)

To keep you up to date, here’s the Easter Menu I’ve shared thus far (updated as I post more):

• Apricot-Honey Glazed Ham
• Black Pepper Parmesan Biscuits
• Creamy Spring Peas
• Herb-Roasted Carrots & Parsnips
• Smashed Potatoes with Lemon Aioli
• Carrot Top Pesto
• Mom’s Investment Salad (aka Ambrosia Salad)
• Raspberry Almond Streusel Pie with Allspice Whipped Cream

Two years ago: Greek Deviled Eggs

Three years ago: Weekly Meal Plan: March 21-27

Four years ago: Greek Potato Casserole

Five years ago: Baked Reuben Taquitos with Thousand Island Dipping Sauce

Six years ago: Raw S’mores Cookie Dough Bites

Seven years ago: Corned Beef with Blackberry Mustard Glaze

APRICOT-HONEY GLAZED HAM

Serves 10-12

Ingredients:

8-10 lb. bone-in, spiral ham fully cooked

1/2 cup brown sugar

1/4 cup honey

1/4 cup apricot preserves

2 Tbsp coarse mustard

1 Tbsp spicy brown mustard

1 tsp apple cider vinegar

Directions:

1. Preheat oven to 325 degrees.
2. Fill the bottom of a a large roasting pan with one inch of water.
3. Wrap the ham in foil and place on the rack of the roasting pan. Cook until the internal temperature is 120 degrees (about 20 minutes/lb). Remove from the oven and raise the temperature to 400 degrees.
4. Meanwhile, make the glaze. In a medium saucepan, add the brown sugar, honey, mustards, and apple cider vinegar. Cook over medium low heat, while whisking, until the sugar has dissolved. Remove from heat until ready to use.
5. Remove the foil and brush with 1/2 of the glaze, getting in between the slices. Place the ham back into the oven for about 15 minutes. Remove the ham from the oven and turn on the broiler.
6. Brush the remainder of the glaze over the ham. Place under the broiler for about 5 minutes. Let rest about 10 minutes before slicing.

Source: Adapted from Everyday Eileen and Good Life Eats.

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Amp up your regular grilled cheese with the addition of ham, roasted tomatoes, and a pesto aioli.

I hope you enjoyed the smattering of Wedding-related posts I shared last week. If not, we are back to your regularly scheduled program of recipes. Today is an easy one because with all this rain and my stress levels at work I don’t have much time to do anything else.

I give you the longest grilled cheese name ever – ham, white cheddar and roasted tomato grilled cheese with pesto aioli (which would be awesome with some tomato soup or green pea salad on the side). I wanted to just called it a ham and white cheddar grilled cheese, but what makes it extra good are all those additional words so I left them be. Easy recipe, long name. Go figure.

I would like to point out that I used roasted tomatoes, not to be confused with sun dried tomatoes. Ever since discovering these delicious morsels at The Greater Gouda in Delaware, OH I’ve been obsessed. I might have an extra jar or two in stock in my pantry at all times just in case something happens. Also because I can’t make a jar last very long so I need back up or I will go through withdrawal.

The difference? Well they are roasted and thus softer than a sun dried tomato and taste much fresher. Kind of like a roasted red pepper, but it’s a tomato. Sure you could make this with sundried tomatoes if you can’t find roasted ones, but you could also make them yourself pretty easily I’ve heard but had yet to try myself to verify.

One year ago: Monthly Meal Plan: November

Two years ago: White Chocolate Buckeyes

Five years ago: Sweet and Sour Chicken

Six years ago: Scooter’s Spaghetti

HAM, WHITE CHEDDAR & ROASTED TOMATO GRILLED CHEESE WITH PESTO AIOLI

Serves 1

Ingredients:

1 Tbsp mayonnaise

1 Tbsp basil pesto

2 slices of good crusty bread

4 thick slices of deli ham

2 slices of white cheddar

8 roasted tomato quarters in oil, drained

Butter

Directions:

1. If you have a panini press, turn it on to warm up; otherwise, set a large skillet over medium heat.
2. In a small bowl mix the mayo and pesto. Smear inside of bread slices with pesto aioli. Arrange a layer of cheese, ham, and tomato and top with second slice of bread, buttered side out.
3. Place on preheated pan and grill until lightly browned, about 2-3 minutes. Flip over and continue grilling until cheese is melted. Slice and serve immediately.

Source: The Spiffy Cookie original

Start your morning like a super hero with this super breakfast sandwich stacked high with 3 varieties of pork.

Growing up in Rochester, NY I was spoiled when it came to grocery stores because I lived down the street from the best grocery store on the planet – Wegmans! After a recent visit back home I was reminded just how amazing every department of that grocery store is and how much I miss it. Especially the deli department. My family never bought the pre-packaged deli meats – I’m not even sure I knew it was even possible to buy it as such. But after moving away I did not continue this trend due to not being impressed by the delis in other grocery stores.

One convenient thing about pre-packaged deli meat however was not needing to wait in line for your number to be called (although as a kid I loved being able to pull the ticket number from the apparatus). Sure it’s not as fresh but it’s a trade-off. That was until Smithfield decided convenience shouldn’t sacrifice freshness. Their new line of deli meats called Prime Fresh provides fresh deli meat without the wait. With their new formula, you can buy fresher meat with less preservatives, less standing water, and new flavor varieties in vacuum sealed packages. The sliced honey and smoked ham that I got really looked just like I had them sliced fresh from the deli right down to the packaging. Can I just take a moment to say how much I enjoyed that it wasn’t sitting in a kiddie pool of water? Does that not gross anyone else out? I digress.

As you have already gathered by now I decided to make a breakfast sandwich using these deli ham slices and of course added some bacon as well to make it Super Pork! I’ve been trying to find new ways to add more protein in my breakfast and this is definitely filled with protein because I also added an egg. Oh no, not fried and layered in the middle but cooked right in the hole of the top of the bagel just like egg-in-a-hole toast! Add some asparagus on the side and now you’ve managed to get some veggies into my first meal of the day like a true hero. What kind of high stack hero sandwich would you build in order to join the hero club? It’s easy to be a hero when you join the Hero Club!!!

I think my favorite part of this sandwich is the melted, crispy pepperjack cheese. Before adding the egg to the hole of the bagel, I spread the cut-side with cream cheese and then stuck a layer of sliced pepperjack which was placed face down in the skillet and then the egg was added. The cheese not only helped prevent the egg white from seeping through the cracks underneath but resulted in a caramelized cheese layer that you will want to make sure to scrape up every last bit of when assembling the sandwich.

Two years ago: No-Bake Patriotic Dessert Lasagna

Four years ago: Caramelized Cheetos

Five years ago: Chicken Taco Salad with Quesadilla Strips

Seven years ago: Zucchini Bread

SUPER PORK BREAKFAST SANDWICH

Serves 2

Ingredients:

2 everything bagels, halved

2 oz. cream cheese

Sliced pepperjack cheese

1 Tbsp unsalted butter

2 eggs

10 slices Prime Fresh Delicatessen Honey Ham

10 slices Prime Fresh Delicatessen Smoked Ham

8 slices Smithfield Hometown Original Bacon, halved and cooked

Directions:

1. Preheat oven to 350 F.
2. If the hole in the top bagel slice is not at least 1-1/2 inches wide, cut to make it so. Spread cream cheese on cut sides of all 4 bagel halves. Place slices of pepperjack on just the top halves, in a single layer over the cream cheese.
3. Melt butter in a large oven-proof skillet over medium heat. Place top halves in skillet, cheese-side-down. Crack an egg into each hole, season with salt and pepper, and cook for 1 minute. Transfer skillet into the oven and bake 10-12 minutes, or until eggs are set.
4. To assemble, layer 4 slices of each ham and 6 halves of bacon over of the cream cheese on the bottom half of the bagel. Add the top bagel with the egg and serve immediately.

Source: Adapted slightly from Half Baked Harvest.

Wake up and keep dreaming of the stars with these ham, egg and cheese breakfast sandwiches made with Kellogg’s® Eggo® Star Wars Galaxy Adventure Buttermilk Pancakes!

Being born on Star Wars day (may the fourth be with you), it was my destiny to be a Star Wars fan. Thankfully my family also loves Star Wars and we always see the new movie together, this year being no exception. In fact we will all be in Florida together also celebrating my grandmother’s 100th birthday!

Being with family for the holidays means there will be scads of delicious food around, including breakfast. My dad is the pancake king but I had to take over this one time because I found Kellogg’s® Eggo® Star Wars Galaxy Adventure Buttermilk Pancakes, 20 ct at Walmart and saved with the Ibotta offer! My brain immediately went to breakfast sandwiches filled with fried ham, Swiss cheese, and a fried egg.

While preparing to cook these for breakfast, I asked my dad what we should have on the side. Growing up with fruit on the table 24/7 I figured that was going to be the answer and I would’ve been quite pleased with life. But then he threw hash browns into the ring and I soon forgot about that thing called fruit. This is how you start the day!

Kellogg’s® Eggo® Star Wars Galaxy Adventure Buttermilk Pancakes: A galaxy far, far away is now at your breakfast table with Kellogg’s® Eggo® Star Wars Galaxy Adventure Buttermilk Pancakes, featuring six different Star Wars designs! And I have Delicious News! Eggo waffles and pancakes now have no artificial flavors and colors from natural sources. This means their entire line of products has a list of clean ingredients that you can pronounce.

Two years ago: Holiday Gift Ideas for Cooks & Foodies

Three years ago: Peanut Butter & Chocolate Saturday Roundup 2014

Five years ago: Gingerbread Dip

Six years ago: Apple Butter Chewy Cinnamon M&M Cookies

Seven years ago: Gnocchi with Goat Cheese and Spinach

HAM, EGG & CHEESE PANCAKE SANDWICHES

Serves 4

Ingredients:

8 Kellogg’s® Eggo® Star Wars Galaxy Adventure Buttermilk Pancakes

2 Tbsp butter, divided

4 thick slices of ham

4 eggs

4 slices of Swiss cheese

Directions:

1. Preheat oven to 375 degrees.
2. Remove Kellogg’s® Eggo® Star Wars Galaxy Adventure Buttermilk Pancakes from plastic wrap, place on a baking sheet, and cover loosely with foil.
3. Heat in the oven for about 12 minutes or until warmed through.
4. Meanwhile, melt 1 tablespoon of butter in a skillet over medium-hight heat. Add ham and cook until golden on both sides. Remove ham to a plate.
5. Return pan to heat and add remaining tablespoon of butter. Break eggs 1 at a time into the skillet. Cook 1-2 minutes or until eggs are set on bottom. Carefully turn eggs over and cook other side until center is firm (or to desired doneness).
6. Assemble the sandwiches by placing a Kellogg’s® Eggo® Star Wars Galaxy Adventure Buttermilk Pancake on each plate, topped with ham, cheese, egg, and remaining Kellogg’s® Eggo® Star Wars Galaxy Adventure Buttermilk Pancakes. Serve immediately.

Source: The Spiffy Cookie original

How do you make Easter ham even better? You coat it in a glaze made with root beer!

Is anyone else basking in the glory of spring-like weather arriving a last? Sure it came with some amount of rain (and tornado warnings) but at least it’s not snow (knock on wood). This weather prompted me to finally take the plunge and buy a new bike. I think 6 months is long enough to mourn the loss of my stolen bike, losing hope that it will miraculously turn up somewhere.

The last few months I’ve been riding a bike borrowed from a friend but since I did get a check from my insurance after filing the claim I figured I should go ahead and get my own again. It may not be purple like my last one, but it’s still pretty and I can’t wait for the rain to ease up so that I can take it out for a spin.

In non-bike news, let’s take a look at where my latest adventures of cooking with root beer has taken me. I present to you, root beer glazed ham! Just in time for Easter.

You could make this root beer glazed ham with a spiral cut ham like I did or a whole ham, the only thing that will differ is the cooking time on the package, so pay attention to those. When the ham is nearing the end of it’s cooking time, you’ll start brushing it with an easy-as-pie glaze made with, you guessed it, root beer (although sure, technically you could use any pop)!

The root beer glaze is oh so lovely and it’s not a terrible idea to scoop up some of the excess that drips into the pan and drizzle it over your slices when served. Just a thought.

One year ago: Weekly Meal Plan: March 28-April 3

Two years ago: Blood Orange Curd

Three years ago: Pig Cupcakes

Four years ago: Dark Chocolate Peanut Butter Half & Half Cookies

ROOT BEER GLAZED HAM

Serves 18

Ingredients:

1 (15-18 lb.) fully cooked spiral bone-in ham

3 cups brown sugar

1/2 cup spicy brown mustard

1 (12 oz.) can root beer

3 Tbsp apple cider vinegar

Directions:

1. Preheat the oven to 325 degrees F.
2. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2-2.5 hours (longer depending on the package directions).
3. In a small sauce pan over medium-high heat, mix together the brown sugar, mustard, vinegar and root beer and bring to a boil. Reduce to a simmer and cook until reduced and thickened, about 15 minutes.
4. After about 2 hours, remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it’s nice and glossy. Remove from the oven and allow to rest 15-20 minutes before serving.

Source: Adapted slightly from The Pioneer Woman.

Welcome to this month’s installment of The Secret Recipe Club. This time around I was assigned to Ros’s bog The More Than Occasional Baker! I somehow managed not to cook one of Ros’s desserts. I could happily get lost in all of her amazing flavor combinations with things such as Crystallized Ginger and Beer Cake, Marmalade Chocolate Croissant Pudding, and Pear Walnut Cake. Be sure to stop over and check out her blog!

Sometimes happy coincidences happen when you don’t fully read recipe instructions. Usually unhappy things, but sometimes good. For example, even though I read the title of this recipe on The More Than Occasional Baker and saw the word “baked” I most definitely whipped out the skillet and went to town before I could correct myself. Apparently I was so excited to try a savory stuffed french toast, drizzled in maple syrup, that I didn’t want to wait for it to bake! I am one of those people that loves sopping up the remnant syrup on my breakfast plate not with my pancake, but with my sausage or whatever other breakfast meat I’ve got going on, so the idea of syrup on this savory stuffed french toast pulled me right in and it did not disappoint. I do like the idea of baking it with some extra cheese on top though, cause when is that ever a bad thing?

And yes I drank wine with my french toast. Don’t hate, I developed a weakness for Gewurztraminer. So very unlike me loving a white, but I do enjoy my whites sweet, while my reds are dry.

One year ago: Thanksgiving Dinner for Two

Two years ago: Buckeye Cupcakes

Three years ago: Apple Blackberry Pie

Four years ago: Cranberry Sauce

HAM FLORENTINE STUFFED FRENCH TOAST

Serves 2

Ingredients:

2 eggs

1/3 cup milk

4 slices of bread, or 2 thick slices with slits/”pockets” cut in the middle

4 slices of ham

2 slices of Mozzarella or Swiss cheese

2 tomatoes, sliced

Handful of spinach

Salt and pepper, to taste

1 Tbsp unsalted butter

Maple syrup to serve (optional)

Directions:

1. In a wide shallow bowl, whisk the eggs, add the milk and stir.
2. Assemble two sandwiches with the bread, ham, cheese, tomato, and spinach. Season with salt and pepper, if desired.
3. Place the bread in the egg/milk mixture and let it soak for a couple minutes per side.
4. Meanwhile, heat a large skillet over medium heat. Melt butter and swirl to coat pan.
5. Place stuffed french toasts on the skillet and cook until golden brown, then carefully flip an cook the other side.
6. Slice and enjoy with a drizzle of maple syrup.

Source: Adapted slightly from The More Than Occasional Baker.

Don’t just spread that glaze on top, literally inject your ham with flavor!

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Hope everyone had as great of weather as we did over the weekend. First my dad and I took care of a few odd things around my apartment, such as hanging my newest work of art (check it out). We were super crafty too because I didn’t have a level, just used a straight piece of wood and a tape measure.

Then my dad and I took advantage of the weather and spent some time walking around the Lichtnerman Nature Center on Saturday followed by a movie and some great frozen custard eaten on a bench outside. On Sunday we enjoyed brunch on a friend of mine’s roof-patio, followed by cooking our holiday dinner with all the windows open in my apt, while the wonderful aromas were filling my kitchen.

Now that we are on the subject of food, have you ever flavor injected your meat? If you haven’t you really should. It results in serious flavor saturation. And with this ham recipe, you also get a nice sweet glaze on the outside, locking in all of that flavor – just don’t forget to save that bone for making a ham bone soup recipe.

Of course, since this was a pre-spiral cut ham some of the injected juices leaked out, but having it seep through the layers was good enough for me. This recipe made way too much for the number of people who were eating it, but leftovers are not frowned upon!

FLAVOR-INJECTED GLAZED HAM

Print

Yield: 20 servings Cooking Time: 2 Hours 5 Minutes 2 Hours 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (10 lb.) fully cooked, spiral-cut smoked ham, on the bone
• 1 cup mango chutney
• 1 cup light brown sugar, packed
• 1/4 cup pure maple syrup
• 1/2 cup pineapple juice

Directions

1. Preheat the oven to 350 degrees. Place the ham on a rack in a heavy roasting pan, cut-side down.
2. In a pot over medium heat, add chutney, sugar, syrup and juice. Stir until sugar is dissolved and then bring to a simmer. Continue to cook until it begins to thicken, about 5 minutes. Remove from heat and allow to cool slightly.
3. Using a flavor injector, inject ham with some of the cooled glaze mixture all over, inserting the needle in various directions (use as much as desired). Pour the remainder of the glaze over the ham and cover completely with foil.
4. Bake for 2 hours until the ham is fully heated. Allow to sit for 10 minutes before serving.

Did you make this recipe? I want to see!
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Homemade stromboli is easier than you think. Make this beauty stuffed with salami, ham, and cheese to change up your next pizza night or serve it as an appetizer!

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Pizza and other pizza-like-creations are one of my favorite things to eat. However, as you may have noticed I have yet to post any calzones or strombolis because I’ve never been very good with rolled up pizza dough concoctions. They always turn into a big mess (still delicious just not photogenic) and I never understood why.

But then I saw that Lauren’s posted a great “how to” on making stromboli and I decided to try it out. Her step-by-step photos really help! And I have to say it turned out to be the most beautiful stromboli that’s ever been in my kitchen (brushing the edges with egg was key to seal the edges). Behold!

I barely had enough patience to let it cool down before cutting it up so that I could dive into this marvelous creation. To distract myself I made sure I had plenty of pizza sauce to dip into, but I think next time I want to dip it into a ricotta bake topped with sauce. Next I need to retry making calzones, and will definitely be brushing the edges of that with egg too. It seems to seal it up perfectly, in ways that simple pressing/folding cannot.

Looking for more stromboli recipes? Try my other version including breakfast, buffalo chicken, chipotle turkey club, and spinach artichoke.

One year ago: Grilled Three Cheese Sandwich

HOMEMADE STROMBOLI

Print

Yield: 4 Servings Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 lb pizza dough (I used half of this recipe)
• 1/2 cup pizza sauce, plus more for dipping
• 1-1/2 cups grated Mozzarella cheese
• 6 thin slices hard salami
• 4 thin slices deli honey ham
• 1 egg, beaten
• Dried parsley & Parmesan cheese (optional)

Directions

1. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with non-stick cooking spray.
2. Spread pizza dough out on baking sheet to be approximately 10×16. Spread pizza sauce over 2/3′s of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges. Top sauce with half the grated cheese, salami and ham. Top with remaining cheese.
3. Brush the plain strip of dough with the egg. Fold in the other sides about an inch and brush them with egg. Roll up like a jelly roll* lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.
4. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle parsley and cheese over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more pizza sauce.

Notes

*This is where using parchment paper is really handy because you can pick it up to help roll the dough.

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Post updated 12/7/19, the pictures above and below are the originals.