Type what you have

Ingredients

• ✓ black forest ham
• jam
• coconut oil
• red bell pepper
• egg
• cream
• cheddar cheese
• salt
• nutmeg

Instructions

1. 1 Fill a stockpot with enough water to just cover the jars. Attach a sous vide immersion cooker to the side of the pot. Set temperature to 172 degrees F (77 degrees C).
2. 2 Generously oil the inside of each jar with coconut oil. Add ham and red pepper to the bottom of the jars.
3. 3 Whisk eggs and cream together in a bowl until well combined. Stir in Cheddar cheese, salt, and nutmeg. Divide egg mixture among the jars. Close jars with lids and metal bands; tighten using the tips of your fingers only. Do not over-tighten.
4. 4 Immerse in the water bath and cook for 1 hour. Carefully remove the jars, using tongs, to a heat-resistant surface. Let rest 10 minutes before opening the jars.

By Bren

Ingredients

• ✓ black forest ham
• cooking spray
• egg
• heavy cream
• salt
• black pepper
• swiss cheese
• green onion

Instructions

1. 1 Spray or lightly grease a large skillet and heat over medium heat.
2. 2 Beat eggs, heavy cream, salt, and pepper in a bowl. Pour eggs into the heated skillet, swirling the skillet to coat the bottom. Cover and let cook until eggs are firm, about 5 minutes.
3. 3 Top with Swiss cheese, ham, and green onions. Fold omelet in half over fillings; cook for 2 minutes more.

By Fioa

Ingredients

• ✓ black forest ham
• sausage
• mushroom
• bread
• egg
• whole milk
• cheddar cheese
• spinach
• all-purpose flour
• mustard powder
• butter
• basil
• salt

Instructions

1. 1 Generously grease a 9x13-inch casserole dish.
2. 2 Heat a skillet over medium heat; cook and stir sausage until crumbly and completely browned, about 10 minutes. Transfer cooked sausage to the prepared casserole dish.
3. 3 Cook and stir mushrooms in the same skillet over medium heat until liquid has been released and mushrooms are lightly browned, 5 to 10 minutes; drain.
4. 4 Combine mushrooms, bread, eggs, milk, Cheddar cheese, ham, spinach, flour, dry mustard, butter, basil, and salt together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 70 minutes.

By Robynnsmom

Ingredients

• ✓ black forest ham
• mango chutney
• bread
• cheddar cheese
• butter

Instructions

1. 1 Spread chutney onto two slices of bread. Place three slices of ham on top of each piece of bread followed by two slices of Cheddar cheese. Place the remaining slices of bread on top of the cheese, then butter the outsides of the sandwiches on both sides.
2. 2 Cook in a large skillet over medium heat until golden brown, then flip over, and continue cooking until cheese is melted and sandwiches are golden brown on the other side, 2 to 3 minutes per side.

By Megan Nystrom Swanson

Ingredients

• ✓ black forest ham
• brie cheese
• apricot preserves
• mustard
• bread
• olive oil

Instructions

1. 1 To assemble the sandwiches: Layer ham, Brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush top of each sandwich with olive oil.
2. 2 Heat a grill pan over medium heat. Once the pan is hot, place sandwiches, oiled-side down, in the pan. Brush top of each sandwich with oil. Cook each side until bread is golden brown, 3 to 4 minutes per side.

By sweet tea

Ingredients

• ✓ black forest ham
• hawaiian bread roll
• gruyere cheese
• cream cheese
• chive
• onion
• butter
• worcestershire sauce
• onion
• parmesan cheese

Instructions

1. 1 Cut all rolls in half. Place roll bottoms in 9x13-inch pan.
2. 2 Place equal amounts of ham on each roll bottom. Top with Gruyere.
3. 3 On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.
4. 4 In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)
5. 5 Place sandwiches, covered in foil, in a preheated 350 degrees F oven. Bake for 20 minutes or until warmed through. Enjoy!

By Philadelphia

Ingredients

• ✓ black forest ham
• olive oil
• pineapple
• red onion
• kale
• rainbow chard
• feta cheese
• almond
• cranberry

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add ham, pineapple, and onion; cook until onion is tender and lightly browned, about 10 minutes.
2. 2 Add kale and chard; cover and cook until wilted and reduced by half, about 7 minutes. Toss mixture, cover, and continue to cook until greens have softened, 3 to 4 minutes more.
3. 3 Transfer kale-chard mixture to a large bowl; stir in feta cheese, almonds, and cranberries.

By ewzmom

Ingredients

• ✓ black forest ham
• spinach
• whole wheat sandwich round
• salad green
• salad dressing
• cream cheese
• sour cream
• sugar
• vanilla extract
• green grape
• pecan
• brown sugar

Instructions

1. 1 Layer ham and spinach on sandwich round.
2. 2 Toss salad greens and dressing together in a small bowl until well combined.
3. 3 Combine cream cheese, sour cream, white sugar, and vanilla in a small bowl; add grapes and toss until evenly coated. Sprinkle pecans and brown sugar on top; toss to combine.
4. 4 Place sandwich, green salad, and grape salad in the tiffin (bento) box compartments.

By bdweld

Ingredients

• ✓ black forest ham
• pinto bean
• onion
• green bell pepper
• celery
• garlic
• oregano
• lard
• cumin
• bay leaf
• chicken broth

Instructions

1. 1 Place beans in a large bowl and cover with water. Allow to soak 8 hours to overnight. Drain.
2. 2 Gather all ingredients.
3. 3 Place soaked pinto beans in a slow cooker. Add ham, onion, bell pepper, celery, garlic, oregano, lard, cumin, and bay leaves. Pour in enough chicken broth to cover all ingredients.
4. 4 Pour in enough chicken broth to cover all ingredients.
5. 5 Cook on High until beans are very tender, 5 to 6 hours.

By Corena

Ingredients

• ✓ black forest ham
• butter
• onion
• button mushroom
• salt
• black pepper
• bread crumb
• chicken breast
• havarti pepper cheese
• bacon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add onion and mushrooms; season with salt and black pepper. Cook and stir until mushrooms are dark and juicy, about 5 minutes. Off heat, stir in bread crumbs. Set aside.
3. 3 Place chicken breasts, one at a time, between 2 sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound breasts with the smooth side of a meat mallet to a 1/4-inch thickness.
4. 4 Lay 1 breast onto a work surface; place 1 slice ham on top. Spoon about 3 tablespoons mushroom mixture onto ham; top with about 2 1/2 tablespoons Havarti cheese. Roll breast to enclose filling. Firmly wrap roll with 2 strips bacon; secure with toothpicks. Place roll in a 9x13-inch baking dish. Repeat with remaining breasts, ham, mushroom mixture, Havarti cheese, and bacon.
5. 5 Bake in the preheated oven until chicken is no longer pink and fillings melted and hot, about 35 minutes. An instant-read thermometer inserted into centers of rolls should read at least 165 degrees F (74 degrees C).
6. 6 Remove rolls from the oven. Carefully set an oven rack about 6 inches from the heat source. Turn on the broiler and return rolls to the oven. Broil until bacon is brown, 5 to 10 minutes.

By Kevin Bennett

Ingredients

• ✓ black forest ham
• butter
• all-purpose flour
• milk
• gruyere cheese
• salt
• black pepper
• nutmeg
• white bread
• dijon mustard
• egg
• water
• dill

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Melt 1 1/2 tablespoons butter in a saucepan over medium-low heat. Whisk in flour and stir until slightly brown, about 3 minutes. Whisk in milk; bring to a boil, stirring constantly. Once boiling, reduce heat immediately and simmer for 5 minutes. Add 1/2 of the Gruyère cheese, salt, pepper, and nutmeg; heat until cheese is melted, about 2 minutes. Remove from the heat and set aside.
3. 3 Spread about 1 teaspoon butter on 2 pieces of bread. Spread 1 tablespoon cheese sauce on top and layer each with a ham slice. Spread 1 teaspoon butter on the remaining 2 pieces of bread, then spread Dijon mustard on top and sprinkle with remaining Gruyère. Transfer all 4 pieces to a baking sheet.
4. 4 Broil in the preheated oven until cheese is almost melted, 2 to 3 minutes. Remove from the oven, place toast slices together to make 2 sandwiches and pour remaining cheese sauce on top of each sandwich. Return to the broiler until sauce starts to brown, about 2 minutes.
5. 5 While the sandwiches are broiling, heat remaining butter in a nonstick skillet over medium-high heat. Crack 2 eggs into the skillet, keeping them completely separate from one another. Season with salt and pepper. Add water, cover, and baste until whites are set but yolks are still runny, about 2 minutes.
6. 6 Top each sandwich with an egg and sprinkle with dill, if using. Serve immediately.

By C R Henning