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HoneyBaked Ham Jambalaya

Heat oil in large Dutch oven over medium heat:
   3 tablespoons olive oil

Add and sauté until tender (about 10 minutes):
   2 large onions, diced
   1 red bell pepper, diced
   1 green bell pepper, diced
   3 large garlic cloves, minced

Mix in and bring to a boil:
   1 28-ounce can ready-cut tomatoes with juices
   2 cups diced HoneyBaked Ham
   1/2 cup dry white wine or chicken stock
   1 teaspoon dried thyme
   1 teaspoon dried basil
   1 teaspoon paprika
   1 Tablespoon chili powder
   1/4 teaspoon cayenne pepper

Stir in well:
   3/4 cup long-grain white rice

Reduce heat to medium-low and simmer until rice is tender and most of the liquid is absorbed (about 20-25 minutes). Season with salt and pepper.

Serves 6.
Goes great with our Cranberry Corn Bread.


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