Ham

Eat well, eat more! Chew this one until you bust!

Here’s another meal that’s good for B, L, or D: Breakfast, Lunch, or Dinner. This one is for my gran’pa.

Serve with a green salad and crusty bread.

The restaurant La Tupina in Bordeaux, France, serves a soup that’s slow cooked for four hours. The last few delicious spoonfuls are combined with red wine and swallowed back. These are my kind of people! This is an adaptation my way, minus three hours and thirty minutes. This peasant can’t wait!

Serve with a green salad.

A “stoup” is what I call a soup that is almost as thick as a stew. This one can be prepared as a vegetarian entrée as well by omitting the ham.

This meal is good for B-L-D: breakfast, lunch, or dinner.

Thicker than soup, thinner than stew, this stoup combines sausage, ham, pepperoni, veggies, and arugula. It tastes like a giant Italian sub!

In this dish a hunk of ham is left whole as it cooks with the peas. Not cutting it up is very country.

These little gems are what I like to think of as new-wave pigs in a blanket. The ham and fruit are a perfect balance of salty and sweet, and a sip of champagne complements the flavors perfectly.

This is basically a classy open-faced pizza.

This treatment is a great way to dress up a precooked smoked ham for a holiday table.

Here’s a quick hot-roasted meal that’s as ideal for entertaining as it is for a busy weekday. All you need to add are some tossed greens and crusty bread.