From our cookbook to your kitchen

At Browning’s Country Ham, we spend a whole lot of time hand-curing our hams and churning our cheeses—but we also love creating delicious farm-fresh recipes that our customers can throw together at home. Each recipe centers on the ham that made us famous, along with some extra “secret” ingredients and techniques for an unforgettable flavor. We personally test each recipe in our own kitchen before passing it on to you. Whether you’re a chef by trade or you’re just learning the basics, you’re sure to find a Browning’s recipe that matches your skills and tastes.


Browning's Country Ham & Cheese Pillows

Browning’s Country Ham & Cheese Pillows

Country ham and cheese pillows
1/4 cup + 1 tablespoon butter or margarine
one onion, peeled and finely diced
two cups  diced country ham
two 4-ounce packages of fresh goat cheese
two tablespoons Dijon mustard
one 1-pound package of puff pastry sheets, defrosted
Melt a tablespoon butter in a large skillet until butter foams and sizzles. Add onions. Cook until wilted and translucent. Add diced ham, and saute, stirring, until it browns 5 minutes. Stir in the goat cheese, which will melt slightly. When cheese is mixed together well with the ham and onions, remove from heat and set aside.

Melt 1/4 cup of butter in a small saucepan or (microwave). Stir in dijon mustard. Set aside.

Unroll the puff pastry, which is folded in thirds. Cut apart at the folds so you have three narrow sheets. Place one on a work surface, and cover the other two with a damp towel.

Roll out the sheet so it is about twice as wide as it first was out of the wrapper. Cut the sheet in half, into two approximate squares. Put a generous spoonful of ham, onion and cheese mixture in the middle of each square. Fold opposite corners of the puff pastry square over the filling, then fold the other two opposite corners over, to encase the filling. Turn over so seam is on the bottom and place on a baking sheet. Gently plump the “pillow” with your fingers so it is an even rectangle with the seams folded beneath neatly. Repeat with the remaining sheets. You will get 12 pillows out of a package of puff pastry. May be made to this stage a day ahead. After constructing, place loosely in covered storage container in the refrigerator. Bring to room temperature before baking.

Heat oven to 350 degrees. Brush tops of pillows with melted mustard butter. Bake until pillows are puffed and nicely browned, 20 to 30 minutes. Makes 12.

Country Ham-Cornbread Croutons
Makes about 6 dozen ● Hands-On Time: 12 min. ● Total Time: 1 hr., 41 min.

2 Tbsp. butter
1 cup chopped onion
½ cup finely chopped country ham
2 cups buttermilk
1 large egg, lightly beaten
1 ¾ cups plain yellow cornmeal
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

1.Preheat oven to 450°. Melt butter in a large skillet over medium-high heat. Add onion and ham. Sauté 6 minutes or until ham is browned and onion is tender. Remove from heat, cool slightly.

2. Combine buttermilk, egg, and sautéed ham mixture in a medium bowl. Combine cornmeal and remaining ingredients in a sparate bowl. Gradually add buttermilk mixture to cornmeal mixture, whisking until blended. Pour batter into a lightly greased 13- x 9-inch pan.

3. Bake at 450° for 15 minutes or until golden brown. Cool in pan on a wire rack 10 minutes. Run a knife around edges to loosen cornbread from sides of pan. Remove cornbread from pan; cool completely on a wire rack (about 20 minutes). Reduce oven temperature to 400°.

4. Cut cornbread into 1-inch cubes. Place cornbread cubes in a single layer on a large rimmed baking sheet. Bake at 400° for 18 minutes, stirring occasionally, or until toasted. Cool completely in pan on a wire rack (about 20 minutes).


“The Southern Fried Bride’s Sunshine Casserole”

  • 1 package 6-count light English muffins, sliced and cubed
  • 2 cups reduced fat sharp cheddar cheese
  • 1 pound Browning’s Country Bacon, cooked, drained and crumbled
  • 8 Eggland’s Best eggs, beaten
  • 2 cups skim milk
  • 1 1/2 teaspoons Old Bay seasoning

Spray 9 x 13 baking dish with cooking spray. Slice English muffins into cubes and place evenly in baking dish. Sprinkle 1 cup of shredded cheese over mixture. Sprinkle bacon over mixture. In medium bowl, whisk eggs, milk and seasoning. Pour over mixture. Sprinkle remaining 1 cup of cheese over mixture. Cover and refrigerate overnight. Remove from refrigerator. Preheat oven to 350 degrees. Bake 45-50 minutes or until top is lightly browned. Cut into squares to serve. Enjoy!

Ham Salad

  • 2 cups finely chopped Browning’s Country Ham
  • 1 tsp sour cream
  • 1 tsp sweet pickle relish
  • ¼ cup of chopped onion
  • Real mayonnaise

Combine Browning’s Country Ham, sour cream, sweet pickle relish and chopped onion in bowl and mix by hand. Mix in mayonnaise until desired texture is achieved.

Great on a cracker as an appetizer or on bread as a sandwich.


Browning’s Country Ham and Cheddar Cheese Scones

  • 3 cups Gold Medal all-purpose flour
  • ½ cup sugar
  • 2 tbs baking powder
  • ½ tsp salt
  • 2 cups heavy cream
  • 8 ozs diced Browning’s Country Ham uncooked * See bottom note
  • ½ cup diced Browning’s Cheddar Cheese (Medium, Sharp, or Xtra Sharp)
  • ½ cup scallions (sliced)
  • Wax paper and cake pan

Cut two pieces of wax paper to line the bottom and cover the top of the cake pan. Insert the first piece into the cake pan and reserve second one until step 5. Cook the diced Browning’s Country Ham for 3-4 mintues over medium heat and remove. Sift flour,sugar, salt and baking powder together in mixing bowl. Make well in the center of the flour mixture; add Browning’s Country Ham, dice Cheddar Cheese, and sliced scallions. Add cream to flour mixture and stir by hand or place in mixing stand mixer until batter is evenly moistened. Place dough in lined cake pan and press into an even layer using the second piece of wax paper. Leave wax paper on the covering the dough and place in freezer over night to become firm. Thaw dough 5 minutes at room temperature and remove it from the cake pan and place on cutting board. Preheat oven to 350 degrees F. Lightly spray baking sheet. Cut the dough into 10 equal size wedges and plane the on the baking sheet about two inches apart. Bake scones until the are golden brown, 35-40 minutes depending on your oven. Cool on baking sheet for a few minutes before serving or freeze them for up to four weeks.

* To make dicing the Country Ham easier, freeze it for 5 minutes.

“The Southern Fried Bride’s Easy Holiday Quiche”

              • 1 unbaked 9-inch pie crust
              • 4 eggs
              • 1 egg white
              • 1 cup Browning’s Country Ham, chopped and cooked
              • 1 cup potatoes, chopped
              • ½ cup diced Browning’s Cheddar Cheese (Medium, Sharp, or Xtra Sharp)
              • ½ teaspoon parsley
              • ½ teaspoon paprika


Preheat oven to 400 degrees. Bake pie crust according to package directions. Line rim of crust with aluminum foil to avoid burnt crust edges. Remove baked pie crust from oven and place on cooling rack. In large bowl, whisk eggs until well beaten. Stir in ham, potatoes and cheese. Mix well. Add parsley and paprika. Stir until well-combined. Pour into prepared pie crust. Bake 40-45 minutes or until quiche is golden brown. Enjoy!

Cheesy Country Ham and Spinach Bake

  • 2 tbs Butter or Margarine
  • ¼ cup of  chopped onion
  • ½ tsp of garlic power
  • ¼ cup evaporated milk
  • 2 oz sour cream
  • 1 cup of Parmesan cheese, grated or shredded
  • ½ cup of Monterey Jack cheese, grated or shredded
  • 1 cup fresh chopped spinach
  • 1 cup Browning’s Country Ham, chopped
  • 1 can of crescent rolls

Preheat oven to 350 degrees. Lightly grease a large cookie sheet. Melt butter in a deep skillet over med-low to med heat. Add onions and garlic powder to the skillet; cook until the onions are translucent. Add milk, sour cream, cream cheese, Monterey and Parmesan cheeses. Stir frequently until the cheese are melted (this will not take long). Remove from heat and stir in Browning’s Country Ham and spinach. Separate crescent roll dough into the individual pieces. Place dough in a ring (the center hole should be 3-4 inches wide) with the points pointing outward. Press the edges of the crescent rolls together. Spoon in the filling evenly over the crescent rolls dough, leaving a small amount of dough showing around the inner circle. Wrap the dough points over the filling and pinch together with the inner ring. this only covers about half of the filling. bake at 350 degrees for 25 to 30 minutes until crescent rolls brown and the filling is heated thoroughly. Serve hot after a few minutes of cooling time.

Chocolate Chip & Pecan Cookies with Bacon Grease

Chocolate chip pecan cookies…with bacon grease


  • 1/2 cup bacon grease
  • 1/2 cup butter, room temperature
  • 1 1/2 cup brown sugar
  • 1 large egg
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 cup roasted chopped pecans
  • 2 cups chocolate chips

Preheat the oven to 350 degrees and lightly grease a cookie sheet. Cream together the bacon grease, butter, sugar. Add the egg, buttermilk and vanilla and beat until fluffy.

Mix together the flour, baking powder, baking soda, cinnamon, salt and cayenne and add to butter, sugar and egg mixture. Beat until well incorporated and then stir in the chocolate chips and nuts.Roll dough into walnut-sized balls, place on parchment-sheet lined cookie sheets and bake for 17 minutes.

Makes about 3 dozen cookies.