Meal Type: Dinner

Lemon and Rosemary Glazed Ham

lemon and rosemary glazed ham

Lemon and Rosemary Glazed Ham

Lemon and Rosemary Glazed Ham

We take a lot of time making sure our succulent smoked hams are incredibly delicious. It will only take you a few minutes to turn one into a gorgeous main dish for a celebratory dinner full of spring-fresh flavours — even if you’re just celebrating the end of the week.

Servings

4

Preparation

5 Mins

Cook Time

40 Mins

Level

Ingredients

1 700g Schneiders Original Applewood Smoked Ham

1.5 Tablespoons grainy Dijon mustard

1 Tablespoon honey1 small clove garlic, finely grated

2 teaspoons rosemary, finely chopped

2 Tablespoons lemon juice

Zest on 1 lemon

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Directions

Preheat oven to 350 F

With a sharp knife, lightly score the ham about 1/8 inch deep.

In a small bowl, add mustard, honey, garlic, rosemary, lemon juice, and zest and mix to combine.

Brush half of the glaze on the ham. Place the ham in a baking dish with a ¼-inch of water in the bottom. Cover with tin foil and bake for 20 minutes.

Increase oven temperature to 375 F. Remove the tin foil, brush the ham again with the remaining glaze and bake for another 25 to 30 minutes until warmed through.

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Open-Faced Chicken Parmesan Ciabatta Rolls with Charred Pesto Broccoli

Open-Faced Chicken Parmesan Ciabatta Rolls with Charred Pesto Broccoli

Open-Faced Chicken Parmesan Ciabatta Rolls with Charred Pesto Broccoli

Open-Faced Chicken Parmesan Ciabatta Rolls with Charred Pesto Broccoli

These open-faced sandwiches use a simple sheet pan method to create delicious chicken parmesan sandwiches you’ve ever tried. Roasted broccoli that cooks right alongside is the perfect side dish.

Servings

4

Preparation

10 Mins

Cook Time

20 Mins

Level

Ingredients

4 Schneiders Crunchy & Tender Original Chicken Burgers

2 broccoli crowns, separated into large florets

¼ cup pesto

½ tsp crushed red pepper flakes

¼ cup freshly grated Parmesan cheese

4 slices Mozzarella cheese

½ cup pizza sauce

2 ciabatta rolls, split

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Directions

Line large rimmed baking sheet with parchment paper. Arrange chicken burgers on one side of pan. Bake according to package directions.

Meanwhile, in bowl, toss together broccoli, pesto and red pepper flakes until coated. When chicken has 15 minutes left to cook, scrape broccoli mixture onto other side of pan and bake alongside chicken, tossing once after 8 minutes, until chicken is cooked through and broccoli is tender-crisp and lightly browned. Remove broccoli to platter and keep warm.

Top chicken burgers with cheese; spoon sauce over top. Place buns, cut side up on empty side of baking sheet.

Bake until cheese is melted. Transfer chicken patties to bun tops and serve with broccoli.

Tip: Top with chopped fresh basil or parsley, if desired.

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Sauerkraut & Sausage Strudel

Sauerkraut & Sausage Strudel

Sauerkraut & Sausage Strudel

Store-bought pastry jumpstarts this easy appetizer. Filled with sauerkraut and Oktoberfest sausage, this easy pastry is the ultimate party food.

Servings

16

Preparation

10 Mins

Cook Time

45 Mins

Level

Ingredients

4 Schneiders® Naturally Smoked Oktoberfest Sausages, chopped

2 eggs

1 diced onion

¼ cup bread crumbs

3 cups sauerkraut, drained and squeezed dry

2 tsp caraway seeds

1 tsp cumin seeds

1 pkg (450 g) frozen butter puff pastry (2 sheets), thawed

2 tbsp whipping cream

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Directions

Preheat oven to 400°F.

Heat large skillet over medium-high heat; sauté sausage until golden, about 3 minutes; transfer to paper towel-lined plate to drain. Let cool slightly. 

In a bowl lightly whisk egg and stir in sausage, onion, sauerkraut, bread crumb, caraway and cumin seeds.

Unroll one of the pastry sheets onto work surface. Spread half the sauerkraut mixture lengthwise along one end of sheet leaving 2-inch border. Roll up, lengthwise, pinching along seams to seal, moistening edges with water slightly, if necessary. Repeat with remaining pastry and filling. 

Place strudels seam-side down on parchment paper-lined rimmed baking sheet. Cut 3 vent holes across top and brush with cream. 

Bake for 40 minutes or until golden brown. Let cool for 15 minutes before cutting into slices using a serrated knife.

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Slow-Cooker Cherry-Port Glazed Ham and Crispy Bacon-Roast Potatoes

Slow-Cooker Cherry-Port Glazed Ham and Crispy Bacon-Roast Potatoes

Slow-Cooker Cherry-Port Glazed Ham and Crispy Bacon-Roast Potatoes

Slow-Cooker Cherry-Port Glazed Ham and Crispy Bacon-Roast Potatoes

Using a slow-cooker for this gorgeous glazed ham frees up your oven for some crispy, bacon-y potatoes to serve alongside.

Servings

4

Preparation

20 Mins

Cook Time

160 Mins

Level

Ingredients

1 cup port or marsala wine

¼ cup honey

2 tbsp butter, melted

1 shallot, minced

½ tsp ground cloves

2 cups jarred or thawed frozen pitted tart cherries, drained

½ cup dried cherries

1 700 g Schneiders® Original Applewood Smoked Ham

1 tbsp cornstarch

6 Yukon Gold potatoes (2 lb), peeled and halved

2 tbsp extra virgin olive oil

½ tsp each salt and pepper

4 slices Schneiders® Thick Cut Bacon

1 tbsp chopped fresh rosemary

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Directions

In slow cooker, combine port, ¼ cup water, honey, butter, shallot, cloves, tart cherries and dried cherries; add ham spooning liquid over top. Cover with lid.

Cook ham on low heat for 3 hours or until internal temperature reaches 140°F when tested. Remove from slow cooker and tent with foil to keep warm. Stir together cornstarch and 2 tbsp water. Stir into cooking liquid. Cover, turn up slow cooker to high and cook, stirring once or twice, until thickened, about 10 minutes.

Meanwhile, preheat oven to 400°F. Bring a large pot of boiling salted water to boil. Cook potatoes, just until fork tender, but still slightly firm, about 15 minutes; drain.

In bowl, toss potatoes with olive oil, salt and pepper. Scrape onto parchment paper-lined large rimmed baking sheet. Roast, stirring once, for 30 minutes.

Sprinkle bacon and rosemary over potatoes, stirring well. Roast until potatoes are golden and bacon is crisp, 10 to 15 minutes.

Serve potatoes with ham, sliced and topped with cherry glaze.

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Cozy Sausage Ale Stew

Cozy Sausage Ale Stew

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Cozy Sausage Ale Stew

Think classic beef stew with a twist: beef is swapped for our Original Smokies, the golden gravy is lighter from the addition of chicken stock, and we add some unusual and flavourful veggies in this comforting dish.

Servings

4

Preparation

15 Mins

Cook Time

60 Mins

Level

Ingredients

1 tbsp olive oil

4 Schneiders® Original Smokies, sliced

2 small onions, sliced

1 small celery root, peeled and cut into chunks

⅓ cup all-purpose flour

2 cloves garlic, finely chopped

½ tsp freshly ground black pepper

¼ tsp ground caraway seeds

Pinch salt

1 cup ale or other dark beer

2 parsnips, peeled and cubed

225 g oyster mushrooms, torn into pieces

3 cups sodium-reduced chicken stock

1½ tbsp cider vinegar

½ bunch Swiss chard, roughly chopped

1 tbsp chopped parsley

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Directions

Heat olive oil in large Dutch oven over medium-high heat. Cook sausage until lightly browned, about 4 minutes. Add onions, cook until golden-brown and softened, about 5 minutes. Add celery root, flour, garlic, pepper, caraway and salt. Cook, stirring, until fragrant, about 30 seconds. Stir in ale, scraping up any brown bits. Cook until reduced by half, about 3 minutes.

Add parsnips, oyster mushrooms, and the stock; bring to boil. Partially cover; reduce the heat to low. Gently simmer for 40 minutes.

Stir in vinegar, Swiss chard and parsley. Remove from heat and let stand until greens are tender and wilted, about 3 minutes.

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Dinner Sausage and Onion Potato Rosti Bake

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Dinner Sausage and Onion Potato Rosti Bake

Crispy potatoes and onions make the perfect bed for savoury sausages in this comfort food bake that works equally well at a holiday potluck brunch or dinner.

Servings

5

Preparation

15 Mins

Cook Time

43 Mins

Level

Ingredients

¼ cup butter, melted

1 large onion, finely chopped

4 large baking potatoes, peeled

½ tsp each salt and pepper

1 pkg (375 g) Schneiders® Oktoberfest Dinner Sausage

2 tbsp chopped fresh chives

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Directions

Heat 1 tbsp of the butter in a frying pan over medium heat. Add the onions and cook for 6 to 8 minutes, stirring occasionally, until soft but not browned. Set aside.

Meanwhile, preheat the oven to 375°F. Grate potatoes into bowl of water; drain well. In batches, using kitchen towel, squeeze out as much moisture from potatoes as possible. Add potatoes to clean bowl. Add onions, remaining melted butter, salt and pepper; mix well.

Grease 11 x 7 (2 L) casserole dish with cooking spray. Spoon potato mixture into pan. Bake for 20 minutes. Nestle sausages into potato mixture. Bake, turning sausages halfway through, until rosti and sausages are browned, about 40 minutes.

Garnish with chives.

Tips: Serve with sour cream.

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Gnocchi with Sausage, Squash, and Brown Butter Sauce

Gnocchi with Sausage, Squash, and Brown Butter Sauce

Gnocchi with Sausage, Squash, and Brown Butter Sauce

Brown butter adds a layer of decadence to this incredible dish that features our juicy, smoked sausages. Mildly seasoned, but wonderfully rich, it’s an ideal side dish for a feast, or serve it as a simple and satisfying main course.

Servings

4

Preparation

10 Mins

Cook Time

25 Mins

Level

Ingredients

3 Schneiders Classic Recipe Sausages, halved and sliced on a bias

2 cups Gnocchi, store bought or handmade, precooked if required

8 oz butternut squash, cut into 1” pieces

2T olive oil

½ t salt

1T plus 4T unsalted butter, divided 1T sage, roughly chopped

2T lemon juice

2T Italian parsley, roughly chopped

2 small cloves garlic, finely chopped

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Directions

Preheat oven to 375F.

In a medium bowl, toss the squash, 1T of olive oil, and a pinch of salt. Roast squash on a baking sheet lined with parchment until tender, approx. 20 minutes. Reserve.

In a large heavy bottomed skillet on medium heat, add the sausage and cook, stirring frequently, until lightly caramelized. Reserve on a plate lined with paper towel.

Add 1T butter and 1T olive oil to the pan with the gnocchi. Fry the gnocchi until golden. Return the sausage back to the pan along with the squash and toss to combine everything.

In a small frying pan, add 4T of butter and cook on medium heat until the butter starts to froth. Add the sage and continue to cook, swirling the pan until the milk solids turn light brown. Take off the heat, add the lemon juice and season with salt. Finish the sauce with parsley.

Arrange the gnocchi on a large platter and spoon brown butter sauce over top.

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Grilled Smoked Sausages with Butternut Squash Relish

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Grilled Smoked Sausages with Butternut Squash Relish

Grilled Smoked Sausages with Butternut Squash Relish

Breathe in the aroma of our succulent smoked sausages, barbecued to perfection. Taste the tangy, zesty relish, bursting with flavour. And savour the textures of crisp sausage casing and tender squash. Experiences like this are why we grill all year round.

Servings

5

Preparation

10 Mins

Cook Time

30 Mins

Level

Ingredients

1 pkg Schneiders® Original Smoked Sausages

5 brioche or other soft sausage buns

1 cup butternut squash, cut into ¼” dice

1 Tablespoon unsalted butter1 shallot, diced

1 clove of garlic, finely chopped1 teaspoon yellow mustard seed

1 cup water, divided

2 Tablespoons apple cider vinegar

½ teaspoon cornstarch

⅛teaspoon chili flakes (optional)

1 Tablespoon sugar

2 Tablespoons cornichon, halved, thinly sliced

1 Tablespoon dill, finely chopped

Salt and pepper

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Directions

Preheat grill to 350 F.

In a medium pot on low heat add butter and shallots and cook until soft, 3 to 4 minutes. Stir in garlic, mustard seed and chilies if using. Cook for 30 seconds until fragrant.

Stir in squash. Add half the water, vinegar, sugar and cornstarch. Cook on low heat with a lid on for 10 minutes or so. Add the other half of the water, salt and pepper to taste and continue to cook until the squash is tender, another 10 to 15 minutes.

Cool on a plate in the fridge. Once cool, transfer to a small bowl and finish with cornichon and dill.

Grill sausages per package instructions and top with the relish.

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Ham Steak with Sheet Pan Vegetables

Ham Steak with Sheet Pan Vegetables

Ham Steak with Sheet Pan Vegetables

Ham Steak with Sheet Pan Vegetables

Our famous Applewood Smoked Ham Steaks are the delicious cornerstone of this recipe that celebrates the best of Canadian produce. Oven roasting the vegetables enhances their incredible flavours, and it’s all tied together with a vinaigrette so good, you’ll want extra for a salad.

Servings

2

Preparation

15 Mins

Cook Time

35 Mins

Level

Ingredients

2 Schneiders 175 g Original Ham Steaks

1 lb heirloom carrots, peeled, roll cut

½ lb small fingerling potatoes, halved

10 spears green asparagus (thick spears),

trimmed and cut in half on the bias

3 Tablespoons olive oil

1 clove garlic, finely chopped

1 Tablespoon fresh thyme, roughly chopped

Salt and pepper

1 Tablespoon vegetable oil

Pancetta and Pine Nut Vinaigrette:

¼ cup Pancetta, cup into ¼” dice

3 scallions, finely sliced

1 clove garlic, finely chopped

1 Tablespoon pine nuts, toasted, roughly

chopped

2 Tablespoons red wine vinegar

3 Tablespoons olive oil

¼ teaspoons chili flakes

2 Tablespoons Italian parsley, roughly

chopped

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Directions

Preheat oven to 375 F

Line a baking sheet with parchment paper.

In a large bowl, add carrots, fingerling potatoes, 2 Tablespoons of oil, garlic, thyme and season with salt and pepper. Toss so that everything is coated evenly and then dump onto the baking sheet in a single layer.

Roast the carrots and potatoes for 25 minutes, stirring once at the 15-minute mark. Add the asparagus to the bowl and add 1 Tablespoon of oil to it and toss.

Add the asparagus to carrots and potatoes and cook for another 10 to 12 minutes until the asparagus is tender but still has a bit of crunch.

Prepare the vinaigrette

In a small pot, add the olive oil and pancetta and cook on low heat until the pancetta is lightly golden.

Add green onion and garlic and cook for another minute or so until onions are soft and garlic is fragrant.

Add vinegar, chili flakes, parsley and pine nuts and stir to combine. Season with salt and pepper.

In a heavy-bottomed frying pan on medium heat, add 1 Tablespoon of vegetable oil. Carefully add steaks and cook for 1 to 2 minutes until lightly golden. Flip and do the same on the other side.

On a large platter, lay your ham steaks to one side and arrange the roasted vegetables along one side. Generously spoon the warm vinaigrette over both the vegetables and ham steaks.

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Bologna and Pineapple Musubi

Bologna and Pineapple Musubi

Bologna and Pineapple Musubi

Bologna and Pineapple Musubi

This bologna twist on a Hawaiian classic pairs seared bologna and sesame-glazed pineapple, sandwiched between layers of sushi rice and wrapped up with a strip of nori. The ultimate finger food!

Servings

12

Preparation

20 Mins

Cook Time

40 Mins

Level

Ingredients

2 tbsp reduced-sodium soy sauce

1 tbsp honey

½ tbsp sesame oil

4 slices Schneiders® Blue Ribbon Thick Cut Bologna, quartered

4 cups cooked sushi rice, cooled, divided

2 (¼ inch-thick) pineapple rings

1 tbsp toasted sesame seeds

4 sheets nori, cut into 2-inch strips (12 strips total)

1 green onion, thinly sliced

½ cup kewpie mayonnaise

2 tbsp sriracha

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Directions

Mix soy sauce, honey, and sesame oil and set aside.

Heat large skillet over medium-high heat; spray lightly with cooking spray. Cook bologna pieces, turning once, until browned, about 1 minute per side. Pour soy sauce mixture over bologna, stirring to coat with glaze; remove from heat and let cool.

Line 8-inch pan with plastic wrap, leaving several inches of overhang. Press half of the rice into pan with damp hands, compressing firmly into even layer.

Cut each pineapple ring into 6 sections. Top rice evenly with layers of glazed bologna and pineapple pieces. Cover with remaining rice, pressing with damp hands and using overhang of plastic wrap to compress. Sprinkle top with sesame seeds. Refrigerate for 15 minutes.

Using plastic wrap, transfer slab to cutting board. Slice 3 x 4 into 12 rectangles.

Wrap each rectangle, crosswise, with a nori strip, using a few grains of rice to stick the nori together if necessary. Arrange on platter and sprinkle with green onions.

Mix together kewpie mayonnaise and sriracha and serve as a dipping sauce alongside musubi.

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