Ham Fits Many Spots on the Menu<\/strong><\/strong><\/h3>\n\n\n\nFrom whole muscle to pit ham, pressed ham, football ham, and more, there are many styles and qualities to consider. Then comes the culinary creativity. You can brine ham, add a rub, glaze it, shave it on your slicer, use the bone to flavour broth \u2026 you get the idea.<\/p>\n\n\n\n
\u201cThere may not be anything in the market driving ham as a trend, but unless you observe religious dietary restrictions, most people enjoy ham,\u201d Halliday said. \u201cWith all of the different varieties, cross-utilization is a huge benefit.\u201d<\/p>\n\n\n\n
Other benefits include pricing that historically has been more stable and consistent than proteins like poultry or beef. Unlike some other animal proteins, ham is not experiencing product shortages or supply-chain challenges, making this an even better time to add it to the menu.<\/p>\n\n\n\n
There\u2019s really nowhere on the menu that ham feels out of place, our chefs point out. It\u2019s a natural at breakfast \u2026 benedicts, anyone? It crosses nicely into the lunch hour as a sandwich or salad favourite. Ham mac and cheese works as an appetizer or a side. A ham and mango chutney can accompany an entree, or chipped ham can be a meal on its own.<\/p>\n\n\n\n
Even the dessert and beverage menus are open for exploration. If bacon can be paired with chocolate, then creative chefs can find a way to add honey ham or candied ham to a dessert special. <\/p>\n\n\n\n
Beverages? The sweet-salty flavour and firm texture makes ham ideal for including on a skewer with olives and onions and adding to a bloody Mary, martini, or Gibson. <\/p>\n\n\n\n
\u201cNo matter what kind of concept you have, there\u2019s a ham that can fill multiple roles, and you can increase check averages if you offer it as an add-on like ham on a salad, a burger, or a pizza,\u201d Halliday said.<\/p>\n\n\n\n
<\/div>\n\n\n\nHam\u2019s special ingredient? \u2026 Efficiency<\/strong><\/h3>\n\n\n\nIn addition to the simple cross-utilization possibilities, ham is also a labour-, time-, and cost-saving product. Ham saves hours of prep and labour because it arrives already cooked and seasoned. It can be quickly warmed for service or used cold in charcuterie, sandwich, or salad applications.<\/p>\n\n\n\n
\u201cIt\u2019s like using speed-scratch because it\u2019s already cooked and, because you can choose the quality of the ham, it will have consistent flavour and quality,\u201d Kwiatkowski said. \u201cYou\u2019re taking out all of the guesswork \u2013 you don\u2019t have to braise it, sear it, or slack it out of the freezer on sheet trays overnight \u2013 a little bit of fabrication goes a long way.\u201d<\/p>\n\n\n\n
Both chefs point out that ham is not something you have to re-familiarize your staff or customers with like you might do with seasonal or new ingredients. <\/p>\n\n\n\n
Ham\u2019s biggest challenge? For most consumers, ham is the same everywhere you go. That\u2019s why the culinary experts teamed up to introduce creative ways to add ham to the menu.<\/p>\n\n\n\n
<\/div>\n\n\n\nHam Recipes Guests Will Notice<\/strong><\/h3>\n\n\n\nFor an operator looking to add ham to the menu, it can be as simple as accents of ham in a fried rice side dish or as expertly crafted as a croque monsieur or croque madame. For those looking to build more excitement, these five recipes demonstrate approachable, flavour-forward ideas.<\/p>\n\n\n\n
<\/div>\n\n\n\n![\"\"](\"https:\/\/gfs.ca\/wp-content\/uploads\/2024\/05\/Ham-Cheese-Khachapuri.png\")
<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nHam & Cheese Khachapuri<\/a><\/strong><\/h3>\n\n\n\nPronounced \u201cCASH-a-purr-e,\u201d this dish is a staple on tables in the Eastern European nation of Georgia. Its name means \u201ccurd bread\u201d and khachapuri is typically an elongated flatbread with pinched ends, filled in the center with cheese, seasonings, and an egg.<\/p>\n\n\n\n
\u201cIn this recipe, I used a Tavolini pizza dough and dried herb seasonings, the cheese, the ham and baked it to cheesy deliciousness and then added the egg,\u201d Kwiatkowski said. \u201cAll of the ingredients are familiar and most kitchens already stock them, but you\u2019re able to present them in a way that surprises and delights.\u201d<\/p>\n\n\n\n
<\/div>\n\n\n\n![\"\"](\"https:\/\/gfs.ca\/wp-content\/uploads\/2024\/05\/Ham-Pear-Grilled-Cheese.png\")
<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nHam & Pear Grilled Cheese<\/a><\/strong><\/h3>\n\n\n\nFew comfort foods compare to grilled cheese, and this one takes advantage of ham\u2019s ability to marry with fruit. This griddle-cooked sandwich uses ham slices, two cheeses, mustard, caramelized pear slices, and prepared terpin berry-bacon jam.<\/p>\n\n\n\n
\u201cThink of all the ways you use glazes on ham, and this one takes it up one more notch,\u201d Kwiatkowski said. \u201cUsing a Havarti instead of American cheese, a brie-mustard spread, caramelized pears, and a jam spread make it an elevated grilled cheese that\u2019s pretty easy to do.\u201d<\/p>\n\n\n\n
<\/div>\n\n\n\n![\"\"](\"https:\/\/gfs.ca\/wp-content\/uploads\/2024\/05\/Ham-White-Bean-Polpette.png\")
<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nHam & White Bean Polpette<\/a><\/strong><\/h3>\n\n\n\nStep aside, crab cake. This recipe crafts a pan-fried panko-crust patty featuring ham, cheese, onion, garlic, kale, and red pepper sauce all bound together by a cannellini bean puree.<\/p>\n\n\n\n
\u201cHam and beans are the stars. They go so well together, why not present them in a way no one expects?\u201d Kwiatkowski asked. <\/p>\n\n\n\n
<\/div>\n\n\n\n![\"\"](\"https:\/\/gfs.ca\/wp-content\/uploads\/2024\/05\/Hot-Ham-Curry-Ramen-1.png\")
<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nHot Curry Ramen<\/a><\/strong><\/h3>\n\n\n\nInspired by an encounter with a Japanese chef during a trip to the Philippines, Halliday brings some global influences with a brothy noodle bowl recipe. It\u2019s flavoured with a red curry paste, coconut milk, sliced ham, green apple, and soft-boiled eggs topped with a drizzle of chili oil.<\/p>\n\n\n\n
\u201cThis is made with fresh noodles, a curry with a lot of fresh ingredients, apple chunks for texture, and the coconut helps to marry the savory and sweet flavours,\u201d he said. \u201cIt\u2019s a little bit Japanese and a little bit Thai \u2013 well suited for a New American-style restaurant.<\/p>\n\n\n\n
<\/div>\n\n\n\n![\"\"](\"https:\/\/gfs.ca\/wp-content\/uploads\/2024\/05\/Ithalian-Spring-Roll.png\")
<\/a><\/figure>\n\n\n\n
Ham\u2019s special ingredient? \u2026 Efficiency<\/strong><\/h3>\n\n\n\nIn addition to the simple cross-utilization possibilities, ham is also a labour-, time-, and cost-saving product. Ham saves hours of prep and labour because it arrives already cooked and seasoned. It can be quickly warmed for service or used cold in charcuterie, sandwich, or salad applications.<\/p>\n\n\n\n
\u201cIt\u2019s like using speed-scratch because it\u2019s already cooked and, because you can choose the quality of the ham, it will have consistent flavour and quality,\u201d Kwiatkowski said. \u201cYou\u2019re taking out all of the guesswork \u2013 you don\u2019t have to braise it, sear it, or slack it out of the freezer on sheet trays overnight \u2013 a little bit of fabrication goes a long way.\u201d<\/p>\n\n\n\n
Both chefs point out that ham is not something you have to re-familiarize your staff or customers with like you might do with seasonal or new ingredients. <\/p>\n\n\n\n
Ham\u2019s biggest challenge? For most consumers, ham is the same everywhere you go. That\u2019s why the culinary experts teamed up to introduce creative ways to add ham to the menu.<\/p>\n\n\n\n
<\/div>\n\n\n\nHam Recipes Guests Will Notice<\/strong><\/h3>\n\n\n\nFor an operator looking to add ham to the menu, it can be as simple as accents of ham in a fried rice side dish or as expertly crafted as a croque monsieur or croque madame. For those looking to build more excitement, these five recipes demonstrate approachable, flavour-forward ideas.<\/p>\n\n\n\n
<\/div>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nHam & Cheese Khachapuri<\/a><\/strong><\/h3>\n\n\n\nPronounced \u201cCASH-a-purr-e,\u201d this dish is a staple on tables in the Eastern European nation of Georgia. Its name means \u201ccurd bread\u201d and khachapuri is typically an elongated flatbread with pinched ends, filled in the center with cheese, seasonings, and an egg.<\/p>\n\n\n\n
\u201cIn this recipe, I used a Tavolini pizza dough and dried herb seasonings, the cheese, the ham and baked it to cheesy deliciousness and then added the egg,\u201d Kwiatkowski said. \u201cAll of the ingredients are familiar and most kitchens already stock them, but you\u2019re able to present them in a way that surprises and delights.\u201d<\/p>\n\n\n\n
<\/div>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nHam & Pear Grilled Cheese<\/a><\/strong><\/h3>\n\n\n\nFew comfort foods compare to grilled cheese, and this one takes advantage of ham\u2019s ability to marry with fruit. This griddle-cooked sandwich uses ham slices, two cheeses, mustard, caramelized pear slices, and prepared terpin berry-bacon jam.<\/p>\n\n\n\n
\u201cThink of all the ways you use glazes on ham, and this one takes it up one more notch,\u201d Kwiatkowski said. \u201cUsing a Havarti instead of American cheese, a brie-mustard spread, caramelized pears, and a jam spread make it an elevated grilled cheese that\u2019s pretty easy to do.\u201d<\/p>\n\n\n\n
<\/div>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nHam & White Bean Polpette<\/a><\/strong><\/h3>\n\n\n\nStep aside, crab cake. This recipe crafts a pan-fried panko-crust patty featuring ham, cheese, onion, garlic, kale, and red pepper sauce all bound together by a cannellini bean puree.<\/p>\n\n\n\n
\u201cHam and beans are the stars. They go so well together, why not present them in a way no one expects?\u201d Kwiatkowski asked. <\/p>\n\n\n\n
<\/div>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nHot Curry Ramen<\/a><\/strong><\/h3>\n\n\n\nInspired by an encounter with a Japanese chef during a trip to the Philippines, Halliday brings some global influences with a brothy noodle bowl recipe. It\u2019s flavoured with a red curry paste, coconut milk, sliced ham, green apple, and soft-boiled eggs topped with a drizzle of chili oil.<\/p>\n\n\n\n
\u201cThis is made with fresh noodles, a curry with a lot of fresh ingredients, apple chunks for texture, and the coconut helps to marry the savory and sweet flavours,\u201d he said. \u201cIt\u2019s a little bit Japanese and a little bit Thai \u2013 well suited for a New American-style restaurant.<\/p>\n\n\n\n
<\/div>\n\n\n\n<\/a><\/figure>\n\n\n\n
Ham Recipes Guests Will Notice<\/strong><\/h3>\n\n\n\nFor an operator looking to add ham to the menu, it can be as simple as accents of ham in a fried rice side dish or as expertly crafted as a croque monsieur or croque madame. For those looking to build more excitement, these five recipes demonstrate approachable, flavour-forward ideas.<\/p>\n\n\n\n
<\/div>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nHam & Cheese Khachapuri<\/a><\/strong><\/h3>\n\n\n\nPronounced \u201cCASH-a-purr-e,\u201d this dish is a staple on tables in the Eastern European nation of Georgia. Its name means \u201ccurd bread\u201d and khachapuri is typically an elongated flatbread with pinched ends, filled in the center with cheese, seasonings, and an egg.<\/p>\n\n\n\n
\u201cIn this recipe, I used a Tavolini pizza dough and dried herb seasonings, the cheese, the ham and baked it to cheesy deliciousness and then added the egg,\u201d Kwiatkowski said. \u201cAll of the ingredients are familiar and most kitchens already stock them, but you\u2019re able to present them in a way that surprises and delights.\u201d<\/p>\n\n\n\n
<\/div>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nHam & Pear Grilled Cheese<\/a><\/strong><\/h3>\n\n\n\nFew comfort foods compare to grilled cheese, and this one takes advantage of ham\u2019s ability to marry with fruit. This griddle-cooked sandwich uses ham slices, two cheeses, mustard, caramelized pear slices, and prepared terpin berry-bacon jam.<\/p>\n\n\n\n
\u201cThink of all the ways you use glazes on ham, and this one takes it up one more notch,\u201d Kwiatkowski said. \u201cUsing a Havarti instead of American cheese, a brie-mustard spread, caramelized pears, and a jam spread make it an elevated grilled cheese that\u2019s pretty easy to do.\u201d<\/p>\n\n\n\n
<\/div>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nHam & White Bean Polpette<\/a><\/strong><\/h3>\n\n\n\nStep aside, crab cake. This recipe crafts a pan-fried panko-crust patty featuring ham, cheese, onion, garlic, kale, and red pepper sauce all bound together by a cannellini bean puree.<\/p>\n\n\n\n
\u201cHam and beans are the stars. They go so well together, why not present them in a way no one expects?\u201d Kwiatkowski asked. <\/p>\n\n\n\n
<\/div>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nHot Curry Ramen<\/a><\/strong><\/h3>\n\n\n\nInspired by an encounter with a Japanese chef during a trip to the Philippines, Halliday brings some global influences with a brothy noodle bowl recipe. It\u2019s flavoured with a red curry paste, coconut milk, sliced ham, green apple, and soft-boiled eggs topped with a drizzle of chili oil.<\/p>\n\n\n\n
\u201cThis is made with fresh noodles, a curry with a lot of fresh ingredients, apple chunks for texture, and the coconut helps to marry the savory and sweet flavours,\u201d he said. \u201cIt\u2019s a little bit Japanese and a little bit Thai \u2013 well suited for a New American-style restaurant.<\/p>\n\n\n\n
<\/div>\n\n\n\n<\/a><\/figure>\n\n\n\n
<\/a><\/figure>\n\n\n\nHam & Cheese Khachapuri<\/a><\/strong><\/h3>\n\n\n\nPronounced \u201cCASH-a-purr-e,\u201d this dish is a staple on tables in the Eastern European nation of Georgia. Its name means \u201ccurd bread\u201d and khachapuri is typically an elongated flatbread with pinched ends, filled in the center with cheese, seasonings, and an egg.<\/p>\n\n\n\n
\u201cIn this recipe, I used a Tavolini pizza dough and dried herb seasonings, the cheese, the ham and baked it to cheesy deliciousness and then added the egg,\u201d Kwiatkowski said. \u201cAll of the ingredients are familiar and most kitchens already stock them, but you\u2019re able to present them in a way that surprises and delights.\u201d<\/p>\n\n\n\n
<\/div>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nHam & Pear Grilled Cheese<\/a><\/strong><\/h3>\n\n\n\nFew comfort foods compare to grilled cheese, and this one takes advantage of ham\u2019s ability to marry with fruit. This griddle-cooked sandwich uses ham slices, two cheeses, mustard, caramelized pear slices, and prepared terpin berry-bacon jam.<\/p>\n\n\n\n
\u201cThink of all the ways you use glazes on ham, and this one takes it up one more notch,\u201d Kwiatkowski said. \u201cUsing a Havarti instead of American cheese, a brie-mustard spread, caramelized pears, and a jam spread make it an elevated grilled cheese that\u2019s pretty easy to do.\u201d<\/p>\n\n\n\n
<\/div>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nHam & White Bean Polpette<\/a><\/strong><\/h3>\n\n\n\nStep aside, crab cake. This recipe crafts a pan-fried panko-crust patty featuring ham, cheese, onion, garlic, kale, and red pepper sauce all bound together by a cannellini bean puree.<\/p>\n\n\n\n
\u201cHam and beans are the stars. They go so well together, why not present them in a way no one expects?\u201d Kwiatkowski asked. <\/p>\n\n\n\n
<\/div>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nHot Curry Ramen<\/a><\/strong><\/h3>\n\n\n\nInspired by an encounter with a Japanese chef during a trip to the Philippines, Halliday brings some global influences with a brothy noodle bowl recipe. It\u2019s flavoured with a red curry paste, coconut milk, sliced ham, green apple, and soft-boiled eggs topped with a drizzle of chili oil.<\/p>\n\n\n\n
\u201cThis is made with fresh noodles, a curry with a lot of fresh ingredients, apple chunks for texture, and the coconut helps to marry the savory and sweet flavours,\u201d he said. \u201cIt\u2019s a little bit Japanese and a little bit Thai \u2013 well suited for a New American-style restaurant.<\/p>\n\n\n\n
<\/div>\n\n\n\n<\/a><\/figure>\n\n\n\n
<\/a><\/figure>\n\n\n\nHam & Pear Grilled Cheese<\/a><\/strong><\/h3>\n\n\n\nFew comfort foods compare to grilled cheese, and this one takes advantage of ham\u2019s ability to marry with fruit. This griddle-cooked sandwich uses ham slices, two cheeses, mustard, caramelized pear slices, and prepared terpin berry-bacon jam.<\/p>\n\n\n\n
\u201cThink of all the ways you use glazes on ham, and this one takes it up one more notch,\u201d Kwiatkowski said. \u201cUsing a Havarti instead of American cheese, a brie-mustard spread, caramelized pears, and a jam spread make it an elevated grilled cheese that\u2019s pretty easy to do.\u201d<\/p>\n\n\n\n
<\/div>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nHam & White Bean Polpette<\/a><\/strong><\/h3>\n\n\n\nStep aside, crab cake. This recipe crafts a pan-fried panko-crust patty featuring ham, cheese, onion, garlic, kale, and red pepper sauce all bound together by a cannellini bean puree.<\/p>\n\n\n\n
\u201cHam and beans are the stars. They go so well together, why not present them in a way no one expects?\u201d Kwiatkowski asked. <\/p>\n\n\n\n
<\/div>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nHot Curry Ramen<\/a><\/strong><\/h3>\n\n\n\nInspired by an encounter with a Japanese chef during a trip to the Philippines, Halliday brings some global influences with a brothy noodle bowl recipe. It\u2019s flavoured with a red curry paste, coconut milk, sliced ham, green apple, and soft-boiled eggs topped with a drizzle of chili oil.<\/p>\n\n\n\n
\u201cThis is made with fresh noodles, a curry with a lot of fresh ingredients, apple chunks for texture, and the coconut helps to marry the savory and sweet flavours,\u201d he said. \u201cIt\u2019s a little bit Japanese and a little bit Thai \u2013 well suited for a New American-style restaurant.<\/p>\n\n\n\n
<\/div>\n\n\n\n<\/a><\/figure>\n\n\n\n
<\/a><\/figure>\n\n\n\nHam & White Bean Polpette<\/a><\/strong><\/h3>\n\n\n\nStep aside, crab cake. This recipe crafts a pan-fried panko-crust patty featuring ham, cheese, onion, garlic, kale, and red pepper sauce all bound together by a cannellini bean puree.<\/p>\n\n\n\n
\u201cHam and beans are the stars. They go so well together, why not present them in a way no one expects?\u201d Kwiatkowski asked. <\/p>\n\n\n\n
<\/div>\n\n\n\n<\/a><\/figure>\n\n\n\n<\/div>\n\n\n\nHot Curry Ramen<\/a><\/strong><\/h3>\n\n\n\nInspired by an encounter with a Japanese chef during a trip to the Philippines, Halliday brings some global influences with a brothy noodle bowl recipe. It\u2019s flavoured with a red curry paste, coconut milk, sliced ham, green apple, and soft-boiled eggs topped with a drizzle of chili oil.<\/p>\n\n\n\n
\u201cThis is made with fresh noodles, a curry with a lot of fresh ingredients, apple chunks for texture, and the coconut helps to marry the savory and sweet flavours,\u201d he said. \u201cIt\u2019s a little bit Japanese and a little bit Thai \u2013 well suited for a New American-style restaurant.<\/p>\n\n\n\n
<\/div>\n\n\n\n<\/a><\/figure>\n\n\n\n
<\/a><\/figure>\n\n\n\nHot Curry Ramen<\/a><\/strong><\/h3>\n\n\n\nInspired by an encounter with a Japanese chef during a trip to the Philippines, Halliday brings some global influences with a brothy noodle bowl recipe. It\u2019s flavoured with a red curry paste, coconut milk, sliced ham, green apple, and soft-boiled eggs topped with a drizzle of chili oil.<\/p>\n\n\n\n
\u201cThis is made with fresh noodles, a curry with a lot of fresh ingredients, apple chunks for texture, and the coconut helps to marry the savory and sweet flavours,\u201d he said. \u201cIt\u2019s a little bit Japanese and a little bit Thai \u2013 well suited for a New American-style restaurant.<\/p>\n\n\n\n
<\/div>\n\n\n\n<\/a><\/figure>\n\n\n\n
<\/a><\/figure>\n\n\n\n