Is the Easter Bunny at your door? 

Ham is an inspiration this time of year whether it is for a huge family gathering for the holiday or from your memory of times past. The recipes this month are calling on that inspiration and twisting off a little to give you a chance to find some new flavors for your leftovers or even just a fun brunch with friends. 

Ham and smoked gouda biscuits

Ingredients: 
  • I  CUP DICED HAM STEAK
  • 2 1/4 CUPS FLOUR
  • 2 1/2 TSP BAKING  POWDER
  • 2 TSP SUGAR
  • 1 TSP  SALT
  • 6 TBS UNSLATED BUTTER CUBED 
  • 1 1/2 CUPS SMOKED GOUDA
  • 1/4 CUP  CHIVES
  • 1 1/4 CUPS PLAIN YOGURT
MAPLE BUTTER
  • 1 CUP UNSALTED BUTTER
  • 2 TBS MAPLE SYRUP
  • PINCH OF SALT
Directions:
Preheat the oven to 450 degrees F. Butter a large baking sheet (or coat it with nonstick spray). In a large bowl, whisk together flour, baking powder, sugar, salt and baking soda. Use a pastry cutter or your fingertips to add the butter, working the mixture until it resembles a coarse meal. Stir in the ham, cheese and chives. Add the yogurt, stirring until just combined. Drop the dough onto the prepared baking sheet in 12 equal mounds, about 1 inch apart. Bake until golden brown, 18 to 20 minutes. 

Meanwhile, make the Maple Butter: in a medium bowl, combine the butter and maple syrup. Add salt to taste and transfer to a serving bowl. 

Serve the biscuits with Maple Butter on the side.


Ham stacks Au Gratin with thyme


Ingredients:
  • 24 2-INCH THIN SLICED HAM
  • 6 TBS HEAVY CREAM
  • 1/2 TSP SALT
  • 9 2-INCH DIAMETER POTATO SLICES
  • 3/4 CUP GRUYERE CHEESE
  • 2 TSP FRESH THYME
  • FLAKED SEA SALT
  • COOKING SPRAY

Directions:
Preheat the oven to 350 degrees F. Generously coat a 12-cup muffin pan with cooking spray and set aside. In a small bowl, combine the whipping cream and salt, stirring to dissolve the salt. Peel the potatoes if you'd like, then thinly slice them. Layer about 1/3 of the potatoes into the muffin cups, arranging the slices into neat stacks. Spoon about 1/2 teaspoon of the cream mixture over each stack. Place a piece of ham on top, then sprinkle on about 1/3 of the cheese and 1/3 of the thyme. Repeat another layer of potatoes, cream mixture, ham, cheese and thyme. Finish with the remaining potatoes and remaining cream mixture. Cover loosely with foil and bake for 35 minutes. Remove the potato stacks from the oven, uncover, and sprinkle with the remaining cheese and remaining thyme. Continue to bake uncovered until the cheese is golden and the potatoes are tender, 10 to 15 minutes. Let stand 5 minutes before using a spoon or offset spatula to carefully remove the stacks from the muffin cups. Garnish with thyme sprigs, sprinkle with flaked salt (if using), and serve.

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It is time to apply for okPORK Youth Leadership Camp!

It is once again the time of year when okPORK is looking for the cream of the crop among Oklahoma's students! Twelve students and one agricultural education instructor will be chosen as Class V and will spend six days traveling Oklahoma to discover, "WHAT IS THE PORK INDUSTRY?" and learn important leadership skills along the way. If you or someone you know might be interested press the link below for more info or to download an application. Applications must be mailed to the Oklahoma Pork Council office and postmarked by March 29, 2016.





About Oklahoma Pork Council

The Oklahoma Pork Council, a producer organization consisting of Oklahoma pork producers, represents the interests of all pork producers. Partially funded by federally collected Pork Checkoff dollars, okPORK promotes pork and pork products, funds research, and educates consumers and producers about the pork industry. For more information about this or any other programs of the Oklahoma Pork Council visit www.okpork.org or call 1.405.232.3781.

 
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Oklahoma Pork Council | One North Hudson, Suite 900 | Oklahoma City | OK | 73102