Bake about 25 to 30 minutes or until a toothpick inserted into middle of pie comes out clean. Allow to cool at least five minutes.
Serving Suggestions: Serve alongside sliced fresh fruit or a small fresh garden salad.
Ham and Cranberry Monte CristoServes: 4Cook Time: 10 minutes 3 eggs 1/3 cup milk 1/2 teaspoon vanilla 1 teaspoon sugar Pinch nutmeg 1/2 cup whole cranberry sauce 8 slices bread (potato bread, challah, egg bread or any other sweet soft bread) 8 slices Smithfield Spiral Ham 2 cups cheddar cheese, shredded 1 cup baby arugula leaves 4 tablespoons butter Confectioners' sugar for garnish
In shallow casserole dish, whisk eggs together with milk, vanilla, sugar and nutmeg.
Spread equal amounts of cranberry sauce on one side of four slices of bread.
Top cranberry sauce with two slices of ham, 1/2 cup cheese and 1/4 cup arugula. Top each stacked bread slice with the remaining four slices of bread. Gently press together.
In large skillet, melt butter over medium/low heat. Dip each sandwich into milk mixture. Turn and dip the other side.
Place in the hot pan and cook until each sandwich is golden brown and the cheese has melted. Remove from pan and drain on paper towels.
Dust with confectioners' sugar and serve warm.
Good Luck SoupServes: 8Cook Time: 80 minutes 1 tablespoon olive oil 2 medium yellow onions, chopped 2 cloves garlic 1 tablespoon ham base 5 dashes hot sauce 1 1/2 teaspoons dried thyme 1 teaspoon dried oregano 1 pound black eyed peas, rinsed and soaked over night 64 ounces vegetable stock (or chicken stock) 1 cup water 2 cups Smithfield Spiral Ham roughly chopped 1/2 pound collards, cut into thin ribbons Pepper to taste
In large stock pot add olive oil. Stir in onions, garlic, ham base, hot sauce, thyme and oregano. Sauté until onions are translucent.
Add drained black eyed peas, vegetable stock, water and chopped ham. Simmer until peas are tender, approximately 40 to 50 minutes.
Add collards and simmer an additional 20 to 30 minutes. Pepper to taste. Serve hot.
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