Over 40 years ago, Harry J. Hoenselaar began a special tradition when he opened his first The HoneyBaked Ham Company store in Michigan. He’d select the finest quality bone-in ham. Cure it in his secret marinade, and then for tenderness, he’d smoke the ham for hours over a unique blend of hardwood chips.
The crowning touch was Harry’s crunchy sweet glaze that crackled with good taste. He even found a way to slice the ham into perfectly even slices. He invented and patented a unique machine that slices a ham in a single, continuous spiral. The rest is history.
Three generations and over 400 stores later, the Hoenselaar family still prepares The HoneyBaked Ham the same way that Harry did… one ham at a time. The children and grandchildren of the Hoenselaar family are committed to carrying on the wonderful tradition and legacy of Harry J. Hoenselaar
Each HoneyBaked Ham is hand-selected for leanness, smoked up to 24 hours, then spiral-sliced to the bone so each tender, juicy slice is easy to serve.
We have this tradition in our faimly standing in line for a HoneyBaked Ham at Thanksgiving … my favorite part is a warm HoneyBaked Ham on WonderBread White Bread,with Krafts Real Mayo and black pepper.. YUMO !!! Here are a few recipes from HoneyBaked Ham. Enjoy !!
In a Dutch oven, bring to boil and simmer: 3 cups canned low-salt chicken broth, 1 small Celery Root, trimmed and diced in 1/2 inch chunks or 5 ribs of celery plus tops sliced , 3 new potatoes diced
Cook 7 minutes and add:
2 carrots diced
Simmer until tender (about 10 minutes). Drain, reserving broth for another use. Set aside vegetables for later.
In a heavy saucepan sauté: 5 tablespoons unsalted butter and 1/2 cup chopped onion
5 tablespoons all purpose flour
Stir 2 minutes until bubbly and gradually add:
1 cup reserved broth
1 1/2 cups milk (do not use nonfat or low-fat)
Cook, stirring about 4 minutes until sauce thickens. Season with salt & pepper and add:
1 1/2 teaspoons dried thyme
1 cup sliced HoneyBaked Ham
1 cup diced HoneyBaked Turkey Breast
Reserved Celery root, potato and carrot
(Frozen peas may also be added.)
Heat until bubbly.
Divide mixture into 6 individual casseroles and top each with:
A refrigerator biscuit (from a package of 6) that has been cut into quarters and placed on top in a flower shape (kitchen shears work well)
In a preheated oven 450°F. place pies on large baking sheet. Bake for 8-10 minutes or until biscuits are lightly browned.
Over high heat in a large saucepan sauté:
1/4 cup olive oil , 2 scallions, chopped 1 small onion, finely chopped 1 rib celery, finely sliced 1 red bell pepper, seeded and cut into 1 /2-inch cubes
Reduce heat to medium and stir the vegetables around until tender, about 3 minutes. Then add and saute´ for 1 minute: 1 clove garlic, minced
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon cumin
Then add and bring to a boil:
2 cups chicken stock
1 6-ounce can small pink beans
10-ounce pack thawed frozen spinach leaves, squeezed dry
10-ounce package frozen sweet corn kernels
Cover and simmer gently for 20 minutes to bring flavors together.
Then add and stir together until heated through:
1 1/2 cups diced HoneyBaked Sliced Ham
(Optional: 4 oz. frozen cut okra)
1/2 cup minced parsley
Serve over boiled rice with liquid hot sauce on the side.
Preheat oven to 425º. In a small non-stick skillet over medium heat sauté for about 3 minutes:
1 tablespoon olive oil
1 medium shallot finely chopped or 3 green onions finely chopped
Set aside. Cut in thirds lengthwise:
1 sheet puff pastry
Lightly coat the inside of a small round cake pan with butter flavored cooking spray and gently press the puff pastry into the pan from the base of the edge up and over to form a collar around the pan.
In a medium bowl, whisk together:
2 tablespoons cream
1/2 teaspoon dried thyme or rosemary
The sautéed shallots
Freshly ground pepper
Pour into prepared pastry lined cake pan. Bake for 5 minutes and remove. Gently stir the egg mixture to redistribute and top with:
3 or 4 slices of HoneyBaked Ham®
1/3 cup grated extra sharp Cheddar cheese.
Return to oven and continue to bake until eggs are set and cheese just begins to brown. (Approximately 8 minutes more).