Recipes Page 2 - Rays Country Ham
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Recipes

Nothing says “summer salad” like a fresh-from-the-garden or farmers’ market bowl of field peas and beans tossed together with some freshly harvested sweet corn.
  • 2 min read
When it comes to must-haves in the summertime, tomato pie is right up there at the top for us. 
  • 3 min read

This Ready-to-Bake ham is just another version of our traditional 16 lb—whole bone-in Country Ham. A Country Ham baked with the skin on requires that the skin and extra fat be removed between the baking and glazing stages. It is the most time-consuming and messy part of preparing a holiday feast. We bake the Ready-to-Bake ham in a nylon bag, which serves many of the same cooking functions as baking with the skin in place.

  • 2 min read

If you’re not Southern, you may not have heard of cracklings or better yet, crackling cornbread.  Outside the south pork skins are more readily available than cracklings, but with the rise of low carb, Keto and similar eating plans there has been an expansion of availability and cracklings are more readily available for folks looking for higher fat and lower carb foods. 

 

  • 2 min read
Soothing to the soul.  That’s what good hearty comfort foods give us… like our bisque. What is a bisque you may ask?  Bisque is simply a soup, that has the addition of cream, either in the soup, or like we offered here, swirled on top.
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The Monte Cristo, a version of the original French croque monsieur, is a bit savory married with a tad of sweet. Appearing in American cookbooks around the 1930’s, history tells us it really made its debut on the culinary scene when one of California Disney’s restaurants featured on their menu.

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First up… instead of all that grating of cheese, just stir in some pimento cheese!  And then… we’ve added a bit of Rays Country Ham too!  Move on over sausage, it’s time to share the spotlight! 
  • 3 min read
We took our love of apples, paired with our salty ham… and threw in some bold cheddar cheese.  A little bit savory and a little bit sweet, you can enjoy this “crusty cake” of French origin anytime. 
  • 2 min read

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