The original recipe calls for ham, eggs, and buttermilk or sour cream that we are going to omit here because we want egg-free, meat-free and dairy-free environment.
These smoked ham hocks are more flavorful, smoky, and fall-off-the-bone tender than any you can buy in the store! The key is in my simple brine that the ham hocks sit in for 7 days before being smoked low and slow.
Actually I could call this Easter flatbread since it utilizes our leftover ham.
Fried mini-calzones, filled with fresh mozzarella and chopped tomato or deli ham.
Not to brag, but our mini egg bites have the most fabulous identity crisis.
This silky pate is made with chicken liver and duck breast blended together with herbs and spices, infused with brandy, and wrapped in ham.