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Skillet Bacon Mac N’ Cheese

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Cast Iron Skillet Macaroni and Cheese and Bacon

Skillet Bacon Mac N' Cheese
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Creamy in the middle. Crispy on the edges. Use a cast iron skillet, add Indiana Kitchen thick-cut bacon and top with bread crumbs to make this macaroni-and-cheese masterpiece.
Servings Prep Time
6 10 minutes
Cook Time
45 minutes
Servings Prep Time
6 10 minutes
Cook Time
45 minutes
Skillet Bacon Mac N' Cheese
Print Recipe
Creamy in the middle. Crispy on the edges. Use a cast iron skillet, add Indiana Kitchen thick-cut bacon and top with bread crumbs to make this macaroni-and-cheese masterpiece.
Servings Prep Time
6 10 minutes
Cook Time
45 minutes
Servings Prep Time
6 10 minutes
Cook Time
45 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees f.
  2. Bring a medium pot of lightly salted water to boil. Add pasta and cook according to package directions, but remove from heat and drain when pasta is becoming al dente and just short of finished. (Pasta will finish in oven.)
  3. While pasta is boiling, fry bacon and onion together in oven-safe skillet. Fry until onion is translucent and bacon reaches desired level of doneness. Set bacon-onion mixture aside and remove excess grease, leaving some to coat the skillet.
  4. Prepare the cheese sauce by melting butter in a saucepan over medium-low heat. Gradually add milk and flour, stirring occasionally so that the mixture doesn't burn. Slowly add grated cheddar and Parmesan while stirring.
  5. Mix together pasta, bacon, onion and cheese mixture and add to skillet. Top with bread crumbs. Cook in oven for approximately 30 minutes.
  6. Top with extra Parmesan and enjoy!
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recipe hot ham cheese buns rolls sliders party food tailgate poppy seed mustard

Ham and Cheese Tailgate Sliders

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recipe hot ham cheese buns rolls sliders party food tailgate poppy seed mustard

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recipe hot ham cheese buns rolls sliders party food tailgate poppy seed mustard
Indiana Kitchen Hot Ham and Cheese Sliders
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Also called "Hawaiian Sandwiches" or "Party-Tray Ham and Cheeses," this recipe can easily feed an army--or your cohort of hungry football fans! Featuring Indiana Kitchen ham!
Servings Prep Time
24 Sandwiches 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
24 Sandwiches 15 Minutes
Cook Time
15 Minutes
recipe hot ham cheese buns rolls sliders party food tailgate poppy seed mustard
Indiana Kitchen Hot Ham and Cheese Sliders
Print Recipe
Also called "Hawaiian Sandwiches" or "Party-Tray Ham and Cheeses," this recipe can easily feed an army--or your cohort of hungry football fans! Featuring Indiana Kitchen ham!
Servings Prep Time
24 Sandwiches 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
24 Sandwiches 15 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Sandwiches
Instructions
  1. Place the bottoms of 12 rolls in each pan.
  2. Cut each slice of Indiana Kitchen Quarter Sliced Boneless Ham into 4 parts. Place two pieces of ham on bottom half of each roll.
  3. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich.
  4. Put the dinner roll tops on.
  5. In a mixing bowl, combine melted butter, dijon mustard, Worcestershire sauce, and dried onions.Then pour the mixture over the ham sandwiches.
  6. Sprinkle the buns with poppy seeds and cover with foil.
  7. Let refrigerate overnight (If not able to wait, it is okay. They still taste great if made right away).
  8. Preheat oven to 350 and uncover sandwiches. Bake at 350 for 15-20 minutes and serve. They are great hot or at room temperature. Enjoy!
Recipe Notes

You will need two 9 x 13 pans for this recipe

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Ham Penne Pasta

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Ham Penne Pasta
Print Recipe
Servings Prep Time
6 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
6 people 5 minutes
Cook Time
15 minutes
Ham Penne Pasta
Print Recipe
Servings Prep Time
6 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
6 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Cook pasta according to package instructions; drain; set aside.
  2. While pasta is cooking, heat oil and butter in a large skillet over medium-high heat. Add ham, pepper and onion and cook 4-6 minutes, stirring occasionally, until ham is browned and vegetables are tender.
  3. Add garlic and herbs and cook 1-2 minutes longer.
  4. Stir in broth and lemon juice. Bring to a boil. Reduce heat and simmer, uncovered, for 10 to 15 minutes or until liquid is reduced by half.
  5. Add pasta; toss to combine. Top with cheese.
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Sweet Potato and Ham Casserole

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Sweet Potato and Ham Casserole
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Servings Prep Time
12 people 15 minutes
Cook Time
1 hour
Servings Prep Time
12 people 15 minutes
Cook Time
1 hour
Sweet Potato and Ham Casserole
Print Recipe
Servings Prep Time
12 people 15 minutes
Cook Time
1 hour
Servings Prep Time
12 people 15 minutes
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. Wash sweet potatoes. Then cook, covered, in small amount of boiling salt water until tender, about 20 to 30 minutes.
  2. Cool potatoes. Then peel and slice ¼ inch thick. Set aside.
  3. Melt butter in medium saucepan. Add onion and cook until tender. Add herbs.
  4. Remove from heat and stir in flour. Then cook over low heat until bubbly, about 2 to 3 minutes.
  5. Remove from heat and stir in milk all at once. Then cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir for 1 minute.
  6. Remove from heat. Stir in ¾ cup of cheese and the ham.
  7. Arrange half of sweet potatoes on bottom of greased 2 quart casserole dish.
  8. Top sweet potatoes with layer of ham and cheese mixture.
  9. Repeat layers.
  10. Bake at 350°F for 25 minutes.
  11. Sprinkle with remaining cheese and bake 3 to 4 minutes longer or until cheese has melted.
  12. Top with scallions and serve.
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Bacon-loaded Colcannon

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Bacon-loaded Colcannon
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Servings Prep Time
8 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
20 minutes
Bacon-loaded Colcannon
Print Recipe
Servings Prep Time
8 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Place potatoes in a saucepan with enough water to cover. Bring to boil. Then cook for 15 to 20 minutes, until tender.
  2. Place bacon in a large, deep skillet and cook over medium-high heat until evenly brown. Drain, saving the drippings. Crumble the bacon and set aside.
  3. Sauté the cabbage and onion in the bacon drippings until soft and translucent. (Keeping the pan covered helps the vegetables cook faster.)
  4. Drain the cooked potatoes. Then mash with milk and season with salt and pepper. Mix in the bacon, cabbage, and onions.
  5. Transfer to a serving bowl. Make a divot in the center and pour in the melted butter. Serve.
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Bacon Brussels Sprout Skewers

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And you thought eating Brussels spouts was—well—boring… Eating them just got a whole lot better thanks to bacon.

Bacon Brussels Sprout Skewers
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Bacon Brussels Sprout Skewers
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 375F.
  2. Cut each strip of bacon in half lengthwise. Fry the bacon on medium-high heat until it's partially cooked yet still pliable. (The crispier the bacon, the more difficult it is to weave.)
  3. Remove the bacon from the pan, and set aside. Remove most of the bacon grease from the pan. Leave just enough to coat it.
  4. Cut Brussels sprouts in half lengthwise. Place sprouts, butter, garlic powder, and sea salt into the frying pan. Sauté on medium heat until the sprouts are browned and tender.
  5. Assemble by threading one end of the bacon onto the skewer. Add a Brussels sprout slice, then weave the bacon overtop of the sprout, then back through the skewer. The bacon creates a curved pattern between the sprouts. Slide the bacon, and the sprout, down the skewer, and repeat this process 2-3 more times per skewer leaving enough room at the top to grab the skewer.
  6. Place in a single layer inside a roasting pan. Bake for 5-10 minutes, or until the bacon is fully cooked.
  7. Enjoy!
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Hot Ham and Cheese Rolls

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Whether you’re cooking for your family or a crowd, these ham and cheese rolls are delicious and crispy.

Hot Ham and Cheese Rolls
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Hot Ham and Cheese Rolls
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Ingredients
Glaze
Servings:
Instructions
  1. Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray
  2. Unroll the pizza dough onto a cutting board, and press into approximately a 13x18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together, and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
  3. Next combine the butter, brown sugar, Worcestershire sauce, mustard and poppy seeds in a saucepan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
  4. Cover and refrigerate for up to 24 hours or bake, uncovered, for 25 minutes until golden brown. Enjoy!
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Apricot Ham Steak

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When dinner needs to be ready in a pinch, try this sweet way to spruce up ham steaks!

Apricot Ham Steak
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Apricot Ham Steak
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. In a large skillet, saute Indiana Kitchen ham in 1 tablespoon butter until lightly browned on each side and heated through.
  2. Meanwhile, in a small saucepan, combine the preserves, vinegar, ginger, salt and remaining butter. Cook over medium heat until heated through. Serve the apricot sauce drizzled over the ham steaks.
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A delicious surf and turf combo meets in these Bacon Wrapped Scallops featuring Indiana Kitchen bacon

Bacon-Wrapped Scallops with Chili Butter

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A delicious surf and turf combo meets in these Bacon Wrapped Scallops featuring Indiana Kitchen bacon

A delicious surf and turf combo meets in these Bacon Wrapped Scallops featuring Indiana Kitchen bacon
Bacon—Wrapped Scallops With Chili Butter
Print Recipe
Scallops meet bacon it the most delicious of ways. Surf and turf have never been a more perfect match than they are in this dish.
A delicious surf and turf combo meets in these Bacon Wrapped Scallops featuring Indiana Kitchen bacon
Bacon—Wrapped Scallops With Chili Butter
Print Recipe
Scallops meet bacon it the most delicious of ways. Surf and turf have never been a more perfect match than they are in this dish.
Ingredients
Servings:
Instructions
  1. Wrap Indiana Kitchen bacon pieces around the outside of the scallops, then attach with a wooden skewer or toothpicks. Cook in a 425 degree oven (on a drip pan) for 20 minutes, or under the broiler for 15 minutes, or grill until Indiana Kitchen bacon is sizzling and brown and scallops are an opaque white.
  2. Melt butter and stir in chili powder and cayenne. Drizzle over scallops before serving.
Recipe Notes

*Partially precook the Indiana Kitchen bacon, please. And do not skip the chili butter! It is delicious.

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Glazed Ham with Pineapple-Raisin Sauce

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Glazed Ham with Pineapple-Raisin Sauce
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Servings Prep Time
18 people 15 minutes
Cook Time
120 minutes
Servings Prep Time
18 people 15 minutes
Cook Time
120 minutes
Glazed Ham with Pineapple-Raisin Sauce
Print Recipe
Servings Prep Time
18 people 15 minutes
Cook Time
120 minutes
Servings Prep Time
18 people 15 minutes
Cook Time
120 minutes
Ingredients
Servings: people
Instructions
  1. Heat oven to 325 degrees F. Place Indiana Kitchen ham on rack in shallow roasting pan. Bake, uncovered, for 1 1/4 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F. (about 15-18 minutes per pound.)
  2. In small saucepan, combine half of the juice concentrate, 3 tablespoons maple syrup, 3 tablespoons vinegar and thyme. Bring to a boil. Reduce heat to low, simmer uncovered, for 5-10 minutes or until slightly thickened, stirring occasionally.
  3. Baste Indiana Kitchen ham with glaze the last 15-20 minutes of baking. Remove ham from oven, slice and serve with Pineapple-Raisin Sauce.
  4. In a medium saucepan, sauté onion in butter until tender. Add remaining juice concentrate, water, raisins, maple syrup and mustard. Stir together 1/4 cup vinegar and cornstarch; stir into raisin mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
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