ham Archives - Syrup and Biscuits - Jackie Garvin's Southern food blog

Ham Salad

Jackie Garvin — Tue, 12 Dec 2017 11:04:59 +0000

Ham Salad is a great way to use up leftover fully cooked ham. Mix ground ham and boiled eggs with a simple dressing made of mayonnaise, sweet pickle relish, and pimentos. We all love to cook a good ham. The aroma of a ham baking is comforting and enticing. It smells so good, you...

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Southern-Style Green Beans and Potatoes with Ham

Jackie Garvin — Fri, 01 Dec 2017 18:25:09 +0000

Southern-Style Green Beans and Potatoes with Ham is an easy, one pot recipe that makes a hardy side or one pot meal. At our house, it’s a rare special occasion that isn’t celebrated over a big bowl of Southern-Style Green Beans with Ham. Not only does it have universal appeal, it’s an easy recipe to...

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Southern-Style Collard Greens with Ham Hocks

Jackie Garvin — Mon, 05 Dec 2016 16:41:04 +0000

Southern-Style Collard Greens and Ham Hocks start with a rich broth made from smoked ham hocks. Fresh collards greens are added and cooked until tender. Serve with cornbread, pepper vinegar, and fresh diced onions. Another season is behind us. I harvested the last of my collard greens today. As excited as the prospect of spring...

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Italian Sausage and Vegetable Soup

Jackie Garvin — Wed, 19 Oct 2016 18:00:35 +0000

The inspiration for what I cook comes from all sorts of places. Sometimes, a favorite food memory comes flooding forth. At times I have requests from others for favorite dishes. Frequently, I have a particular objective to meet for an article or a recipe for my cookbook that drives the main ingredient for a dish....

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Brandied Apricot Glazed City Ham

Jackie Garvin — Sun, 03 Apr 2016 15:54:59 +0000

Brandied Apricot Glazed City Ham uses brandy, apricot jam, brown sugar, mustard and ground cloves to make a glaze for a sugar cured city ham. There’s something warm and comforting about a big ol’ ham baking away in your oven. It seems that all is well with the world as the aroma of Brandied Apricot...

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Baked Glazed City Ham

Jackie Garvin — Sat, 12 Apr 2014 16:26:55 +0000

Baked City Glazed Ham is glazed with an apricot and brown sugar glaze. City hams are sweeter and have a milder flavor than country ham. A good ham is an honorable and valuable commodity. The definition of a good ham is purely subjective. Some prefer a country ham that’s salt cured and them smoked for...

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Slow-cooker Navy Bean Soup

Jackie Garvin — Sat, 12 Jan 2013 17:48:30 +0000

Ham bones and dried beans cry out for each other in the night. They have a natural affinity and love it when they can get together. You can throw all types of dried beans in a pot with a ham bone and wind up with deliciousness. You really don’t need to add much of anything except...

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Swiss and Ham Pie

Jackie Garvin — Sat, 24 Dec 2011 14:48:17 +0000

Swiss and Ham Pie is a quiche style savory pie made with Swiss cheese, ham and custard filling in a pie shell. We don’t call this quiche at our house. Certain members of our family of the male persuasion might turn their nose up before even tasting anything called quiche. We call this a pie. And...

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Heart Medicine (recipe: Ham Biscuits with Honey Mustard Butter)

Jackie Garvin — Fri, 30 Sep 2011 20:34:30 +0000

Caring about people is right and good. It’s part of our human nature. Academicians, theologians, psychologists, anthropologists, nurses and other professions have thoroughly studied the mechanics and effects of caring. After years of study, they concluded that people are naturally caring. I learned the lessons of caring from my parents...

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Ham Bone Gold(Recipe: Baby Lima Beans and Ham with Basmati Rice)

Jackie Garvin — Tue, 16 Aug 2011 04:47:35 +0000

Documented throughout history, is evidence that foods were currency. Even in modern times, people bartered with food. Both ancient and modern people didn’t always have the folding kind of money we use as currency today. My grandparents bartered chickens with the rolling store man in exchange for pantry goods. Rolling Stores were literally stores on wheels...

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“Syrup and Biscuits” on Syrup and Biscuits (recipes: Fried Ham and Red-eye Gravy)

Jackie Garvin — Mon, 25 Apr 2011 22:23:23 +0000

My granddaddy ate syrup and biscuits almost every morning of his life that lasted for 90 wonderful years. Cane syrup was his favorite. He’d sop up the thick, rich, dark amber liquid with a hot biscuit and declare, “That Top O’ The World sirp sho’ is good.” Early in my life, I...

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