555 smoky recipes

Ham and cheese ball made with cream cheese, sharp cheddar, smoked ham, and onion powder, rolled in chopped nuts. A no-cook party appetizer ready in 10 minutes.

Glazed smoked ham roasted with a jalapeño jelly and cilantro finish. Foolproof holiday ham technique with temperature markers and a spicy-sweet twist on tradition.

Slow-cooker smoked ham simmered in port wine and broth with plump golden raisins. An easy hands-off holiday main with rich, fruity depth.

Lamb cheeseburgers ground at home with bacon and topped with melted Roquefort blue cheese. A grown-up burger upgrade with rich, gamey lamb and salty smoke from the bacon blend.

Lisa's chicken chow mein: marinated chicken stir-fried in a smoking-hot wok with bok choy, shiitakes, bean sprouts, and noodles in a soy-oyster-black bean sauce. Restaurant-style in 40 minutes.

Traditional Cumberland sausage made with pork shoulder, back fat, nutmeg, mace, and a touch of smoked bacon. Hand-mixed, stuffed into casings, and baked until golden and snappy.

Cheesy macaroni and ham made from boxed mac and cheese mix with diced smoked ham and green bell pepper stirred in. A quick, kid-friendly upgrade to the blue box, ready in 30 minutes.

Chicken, okra and sausage gumbo: dark-roux Louisiana stew with smoked sausage, fresh okra and tomatoes, simmered low and slow for 2 hours. Authentic Creole one-pot done the old-school way.

Bacon-wrapped chicken breasts baked low and slow over smoked beef in a creamy mushroom and sour cream sauce. Five ingredients, zero fuss, and enough to feed a crowd of eight.

French salmon rillettes blending poached fresh salmon with smoked salmon shreds, butter, Armagnac, and whole roe folded in. A silky, shimmering spread for toasted baguette and cornichons.

Lettuce packages, Chinese-style lettuce wraps filled with savory ground pork, smoked clams, and water chestnuts over crispy fried bean thread noodles and walnuts. Scoop into crisp lettuce leaves and eat by hand.

Shrimp, scallops, and crab on a pesto-tomato base with smoked mozzarella, anchovies, kalamata olives, and capers. A Mediterranean seafood pizza baked on a stone in 20 minutes.

Belgian carbonnade braises beef chuck and smoked ham in dark beer with onions, carrots, and herbs, finished with scotch, vinegar, and toasted walnuts. Deep stew flavor in every spoonful.

Omelet Arnold Bennett, the legendary Savoy Hotel breakfast of smoked haddock folded into a silky omelet and topped with whipped cream and sharp cheddar. A rich, unmistakably British take on eggs.

Smoked ham roasted with a sticky coffee glaze made from brown sugar, maple syrup, dry mustard, and Worcestershire sauce. A holiday centerpiece with a deep, savory-sweet crust.

Crescent roll Monte Cristo sandwich loaf layered with smoked turkey, ham, Muenster cheese, and raspberry preserves. Brushed with honey and sesame seeds, baked golden.