Brighten Up Your Brunch Menu

(Family Features) Waking up early is hardly anyone’s favorite thing to do, especially on the weekends. Instead of planning an elaborate menu for brunch with family and friends, keep your plans simple and hit that snooze button. Transform a favorite recipe with new, inspired ingredients instead of traditional brunch fare.

Try putting a twist on a classic breakfast by opting for Maple Leaf Farms Duck Bacon instead of pork bacon. It's thick-cut, ready to cook and perfect for pairing with eggs, pastries or fruit. With a hearty taste and texture and 57 percent less fat than traditional pork bacon, duck bacon can satisfy hungry, waiting guests and give them a tasty start to their weekend.

This brunch recipe for Duck Bacon and Brie Cheese Stuffed French Toast can be thrown together in an instant with mouthwatering ingredients. The addition of duck bacon adds a unique flavor and wow-factor that can leave guests asking for more.

Find more brunch recipes and information about cooking with duck at mapleleaffarms.com.

Duck Bacon and Brie Cheese Stuffed French Toast

Recipe courtesy of Chef Ben Vaughn on behalf of Maple Leaf Farms
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• Butter, for coating pan
• 4          large eggs
• dash of salt
• 2          tablespoons sugar
• 1/2       cup milk
• 1⁄2       teaspoon vanilla extract
• 1          ounce bourbon
• 8          slices day-old sourdough bread
• 8          ounces Brie cheese
• 12        slices Maple Leaf Farms Duck Bacon, cooked crispy
• 8          tablespoons melted butter, for topping
• maple syrup, for topping
• powdered sugar, for topping

1. Heat oven to 375° F. Butter baking sheet well.
2. In small bowl, beat eggs with salt, sugar, milk, vanilla and bourbon. Pour into flat-bottomed dish.
3. Submerge all bread slices in dish to soak up some of egg mixture. Work in batches, if necessary. Turn with spatula and soak other side. Do not soak too long or bread will be too saturated and difficult to handle. Gently transfer four soaked bread slices to prepared baking sheet.
4. Place 2 ounces cheese on each slice. Add three slices crispy bacon on top of each cheese portion.
5. Top with another soaked bread slice. Press filled bread together firmly.
6. Place baking sheet in oven; bake 15-20 minutes, turning after 8-10 minutes to brown both sides.
7. Serve immediately with melted butter, maple syrup and powdered sugar.

Holiday Ham Help

(Family Features) If you want to prepare a ham centerpiece for the holidays but don’t know where to start, the National Pork Board has you covered. Find more holiday ham tips and recipes at porkbeinspired.com.

Elevate Your Easter Feast with Sweet, Simple Ham

(Family Features) For most, it’s not Easter without the classic ham centerpiece. This year, add a flavorful twist to everyone’s favorite holiday main dish with a glaze, chutney or sauce.

Ham pairs well with many flavors, making it easy to create a unique dish every time. From sweet to savory and oh-so succulent, these ham combinations can bring easy elegance and flavor to the table. Serve a decadent ham recipe to ensure your Easter feast is as memorable as it is delicious with a recipe like this Ham with Honey, Fennel and Mustard Glaze.

With this recipe, the traditional ham is now elevated with fresh spring flavors and a crowd-pleasing glaze. Served with bright, seasonal asparagus, this dish brings together unexpected flavors creating a soon-to-be family favorite. 

For more Easter inspiration and ways to transform more or leftover ham into tasty baguettes, crepes, quesadillas and more, visit PorkBeinspired.com.

Ham with Honey, Fennel and Mustard Glaze
Servings: 15

• 1      7- to 8-pound spiral-sliced smoked ham, bone-in
• 6      tablespoons fennel seeds
• 1      cup honey
• 1      cup Dijon-style mustard
• 1      tablespoon pepper
• 3      pounds asparagus, trimmed
• 2      tablespoons olive oil
• 1      teaspoon salt

1. Preheat the oven to 325° F. Position a rack in the lower third of the oven.
2. Meanwhile, use a mortar and pestle or spice grinder to coarsely crush the fennel seeds. Set aside 1 tablespoon, then transfer the remaining fennel to a medium bowl and add the honey, mustard, and pepper. Set 1 1/2 cups of the mixture aside.
3. Place the ham flat side down in a large shallow roasting pan and brush with about 1/2 of the remaining honey-mustard mixture. Roast the ham, basting with the same honey-mustard mixture and pan juices every 25 to 30 minutes, until the internal temperature reaches 140° F., 15 to 18 minutes per pound (loosely cover with foil if ham gets too browned). Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes.
4. Meanwhile, add a rack to the upper third of the oven and increase the temperature to 400° F. Arrange the asparagus on two large rimmed baking sheets. Drizzle with the olive oil, sprinkle with salt and reserved fennel seeds, and bake until tender, about 15 minutes.
5. Slice enough ham to serve and arrange on plates or a platter. Serve the asparagus and the reserved honey-mustard mixture on the side.

Elevate Your Easter Feast with Sweet, Simple Ham

(Family Features) For most, it’s not Easter without the classic ham centerpiece. This year, add a flavorful twist to everyone’s favorite holiday main dish with a glaze, chutney or sauce.

Ham pairs well with many flavors, making it easy to create a unique dish every time. From sweet to savory and oh-so succulent, these ham combinations can bring easy elegance and flavor to the table. Serve a decadent ham recipe to ensure your Easter feast is as memorable as it is delicious with a recipe like this Ham with Honey, Fennel and Mustard Glaze.

With this recipe, the traditional ham is now elevated with fresh spring flavors and a crowd-pleasing glaze. Served with bright, seasonal asparagus, this dish brings together unexpected flavors creating a soon-to-be family favorite. 

For more Easter inspiration and ways to transform more or leftover ham into tasty baguettes, crepes, quesadillas and more, visit PorkBeinspired.com.

Ham with Honey, Fennel and Mustard Glaze
Servings: 15

• 1      7- to 8-pound spiral-sliced smoked ham, bone-in
• 6      tablespoons fennel seeds
• 1      cup honey
• 1      cup Dijon-style mustard
• 1      tablespoon pepper
• 3      pounds asparagus, trimmed
• 2      tablespoons olive oil
• 1      teaspoon salt

1. Preheat the oven to 325° F. Position a rack in the lower third of the oven.
2. Meanwhile, use a mortar and pestle or spice grinder to coarsely crush the fennel seeds. Set aside 1 tablespoon, then transfer the remaining fennel to a medium bowl and add the honey, mustard, and pepper. Set 1 1/2 cups of the mixture aside.
3. Place the ham flat side down in a large shallow roasting pan and brush with about 1/2 of the remaining honey-mustard mixture. Roast the ham, basting with the same honey-mustard mixture and pan juices every 25 to 30 minutes, until the internal temperature reaches 140° F., 15 to 18 minutes per pound (loosely cover with foil if ham gets too browned). Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes.
4. Meanwhile, add a rack to the upper third of the oven and increase the temperature to 400° F. Arrange the asparagus on two large rimmed baking sheets. Drizzle with the olive oil, sprinkle with salt and reserved fennel seeds, and bake until tender, about 15 minutes.
5. Slice enough ham to serve and arrange on plates or a platter. Serve the asparagus and the reserved honey-mustard mixture on the side.

Create Lasting Memories with Holiday Meals

(Family Features) From savory starters and sides to a show-stopping main course, there are so many recipes to choose from this season. The secret to creating those hallmark holiday moments – the ones that leave us with delicious memories – is choosing the right dish.

Whether you’re looking for the perfect recipe for the special holiday meal, an office potluck or a simple snack to warm up with after ice skating, these recipes are an easy way to elevate any moment with tastes you’ll savor for years to come – and leftovers you’ll devour the next day.

“Pork lends itself to a multitude of flavors and preparation methods, making it the perfect protein for any occasion,” said Pamela Johnson, Director of Consumer Communications at the National Pork Board. “You can transform a classic ham with a simple glaze or mix up your starters by adding a nutty, Spanish-inspired sauce to tender pork meatballs – giving those traditional dishes everyone loves a special touch.”

For more holiday recipes, visit PorkBeinspired.com, or try the interactive Pork Be Inspired Facebook bot that provides pork fans with great-tasting recipes. Just visit the Pork Be Inspired Facebook page, open Facebook Messenger and say, “Hi.” The bot will respond by asking questions to help you find the right recipe. You can also uncover more inspiration from the National Pork Board on Instagram, Pinterest and Twitter.

Thyme-Basted Ham with Roasted Grapes
Prep time: 20 minutes
Cook time: 2-2 1/2 hours
Servings: 15-20 (4 ounces each)

• 1          cooked, bone-in ham (6-8 pounds), trimmed
• pepper
• 1/2       cup grape jelly
• 4          tablespoons unsalted butter (1/2 stick), cut into 4-6 pieces
• 2          tablespoons chopped fresh thyme
• 3          cups whole grapes (red, green or a combination)
• 4          shallots, halved lengthwise and cut into 1/4-inch slices

1. Preheat oven to 325° F. Position rack in lower third of oven.
2. In large shallow roasting pan, place ham flat-side down and score a diamond pattern about 1/8-inch deep into any fat. Season with pepper and bake 1 1/2 hours.
3. Meanwhile, in small saucepan over medium heat, combine jelly, butter and thyme, whisking occasionally until jelly and butter melt together and mixture comes to gentle boil, 1-2 minutes. Cover and set aside. In medium bowl, combine grapes and shallots. Set aside.
4. Baste ham with jelly mixture. Continue baking, basting with jelly mixture and/or pan juices about every 15 minutes. When ham’s internal temperature reaches 120° F, add grapes and shallots to roasting pan, stirring to coat with pan juices. Continue baking and basting until internal temperature reaches 140° F, 15-18 minutes per pound. Remove ham from oven, transfer to cutting board and let rest 15-30 minutes. If grapes and shallots aren’t tender yet, return roasting pan to oven.
5. Slice enough ham to serve and arrange on plates or platter. Season roasted grapes, shallots and pan juice mixture with pepper, and spoon some on top of ham. Serve remaining grape mixture on side.

Stuffed Pork Meatballs with Romesco
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 10 (40 meatballs)

• 1 1/2    pounds lean ground pork
• vegetable oil, for the baking sheet
• 3/4       cup plain dried bread crumbs
• 1          large egg, beaten
• 2          tablespoons dry sherry (optional)
• 2          tablespoons fresh parsley, finely chopped or 2 teaspoons dried parsley
• 1          teaspoon sweet paprika (preferably smoked paprika)
• 2          garlic cloves, minced
• 1/4       teaspoon fresh ground black pepper
• 40        red-pepper-stuffed green olives (not large)
• 40        wooden toothpicks or bamboo cocktail spears, for serving

Romesco Sauce:

• 1          large garlic clove, crushed under knife, peeled
• 2          drained, jarred roasted red bell peppers
• 1/4       cup sliced natural almonds
• 2          teaspoons sherry or red wine vinegar
• 1          teaspoon sweet paprika (preferably smoked paprika)
• 1/2       teaspoon dried oregano or 1 teaspoon fresh oregano, chopped
• 1/4       teaspoon salt
• 1/3       cup extra-virgin olive oil

To make Romesco Sauce: In food processor, drop garlic through feed tube to mince. Stop machine and add peppers, almonds, vinegar, paprika, oregano and salt. Pulse about 10 times until minced. With processor running, slowly pour oil through feed tube. Transfer to serving bowl. Makes about 1 1/4 cup sauce.

To make meatballs: Preheat oven to 400° F. Lightly oil large rimmed baking sheet. In large bowl, mix bread crumbs, egg, sherry, parsley, paprika, garlic and pepper. Add ground pork and mix thoroughly but gently with hands. Using about 1 tablespoon of meat mixture for each, shape into 40 meatballs. Stuff 1 olive in center of each meatball then completely enclose olive. Arrange meatballs on baking sheet.

Bake meatballs 15 minutes. Turn meatballs over and continue baking until cooked through and browned, about 10 minutes. Transfer meatballs to serving platter. Spear with toothpicks and serve hot with Romesco Sauce for dipping.

Note: Romesco sauce can be covered and refrigerated up to 5 days. Bring to room temperature before serving.

Five-Spice Pork and Apple Salad
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• 1          pound pork tenderloin
• 2          teaspoons Chinese five-spice, divided
• 1/2       teaspoon salt
• 1/2       teaspoon black pepper
• 1          Fuji apple or other sweet-tart apple
• 1/4       red onion
• 3          tablespoons seasoned rice vinegar
• 2          tablespoons canola oil or other neutral-flavored oil
• 12        cups mixed greens (about 6 ounces)

1. Preheat oven to 425° F.
2. Season tenderloin on all sides with 1 1/2 teaspoons five-spice powder, salt and pepper. Place tenderloin in shallow pan and roast about 20 minutes, or until internal temperature reaches between 145° F (medium-rare) and 160° F (medium).
3. While pork is cooking, core and thinly slice apple. Thinly slice onion.
4. While pork is resting, in large bowl, whisk together vinegar, oil and remaining five-spice powder. Add greens, apple and onion; toss. Season with salt and pepper, to taste, if desired. Arrange salad on plates or platter.
5. Cut pork into thin slices. Arrange on top of salads and serve.