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Cuban Sandwich Recipe

How to make a Sandwich Cubano / Medianoche

One of the most popular Cuban dishes is the Cuban Sandwich and the Media Noche. These sandwiches are delicious and very easy to make at home. Traditionally, the Cuban sandwich recipe consist of:

  • 3 thin slices Morrison Bolo Ham
  • 3 thin slices Morrison Cooked Pork
  • 3 thin slices of baby Swiss cheese
  • Cuban bread Loaf
  • Mustard
  • sliced pickles
  • Butter for spreading on bread

Slice bread in half lengthwise and lightly spread butter on outside of loaf.

Place slices of the ham, cooked pork and cheese on the inside and top off with a little mustard and a few sliced pickles. Close sandwich and place on a hot sandwich press. A Panini grill may also be used if you don’t mind the grill marks. Cook until the cheese melts and sandwich is warm inside. The outside crust of the sandwich should be toasty and the inside warm and juicy.

The Media Noche differs with the type of bread. Usually made with a softer , sweeter bread like an egg loaf.


Cuban Ham Croquetas (Ham Croquettes)

Ingredients:

Mixture
  • 2 lbs. ground Morrison ham
  • 8 tablespoons Butter
  • 2 teaspoons finely minced onions
  • 2 cups Milk (or one 12 oz. can of evaporated milk, completing the 2 cups with whole milk)
  • 1½ cups All Purpose Flour
  • ⅛ teaspoon fresh ground pepper
  • ½ teaspoon Nutmeg (optional)
  • Salt to taste
Coating
  • Eggs as needed
  • 12 oz. Cracker Meal
  • Pepper to taste
  • Salt to taste
Instructions
  1. Grind ham (in grinder or food processor).
  2. In a blender mix the milk, flour and nutmeg.
  3. In a skillet, sweat the onion in butter until it's translucent.
  4. Add the ham to the onion and butter mixture and combine.
  5. Pour the flour mixture into the skillet and cook over medium heat.
  6. Fold the ham, flour mixture and onion mixture into a paste.
  7. Refrigerate the paste overnight.
  8. The next day form the paste into 2 inch croquettes.
  9. Dredge each croquette in cracker meal.
  10. Dredge each croquette in egg seasoned with salt and pepper.
  11. Dredge each croquette in cracker meal again.
  12. Fry croquettes in hot canola oil until golden brown while
    constantly rolling them in the oil - ensure the croquettes are not touching.
  13. The finished product!







Ham and Pineapple Fried Rice

Ham and Pineapple Fried Rice

During the busy work week, it's easy to get caught in a cooking rut. If your meals havepx become monotonous, consider making this ham and pineapple rice dish.

Far from dull, the fresh flavors of sweet pineapple and spicy jalapeño are combined to make one incredibly exciting dinner. To entice your family with this recipe, read more.



Ingredients:

  • 1 fresh pineapple, peeled, packed in juice
  • 1 Tbsp. olive oil
  • 1 14.8-oz. pouch cooked long grain rice
  • 12 oz. Morrison Buffet Smoked Ham, coarsely chopped
  • 1 cup chopped or sliced sweet peppers
  • 1 jalapeño pepper, sliced
  • 1/2 15-oz. can black beans, rinsed and drained (3/4 cup)

Directions:

  1. Remove pineapple from container, reserving juice. Cut pineapple in 3/4-inch slices; discard core if present.
  2. Heat oil in 12-inch skillet over medium-high heat; add pineapple slices. Cook 3 to 4 minutes or until beginning to brown. Divide pineapple among four plates.
  3. Meanwhile, prepare rice according to package directions.
  4. Add ham and peppers to skillet; cook 3 minutes, stirring occasionally. Add beans and rice.
  5. Cook, stirring occasionally, 3 minutes or until heated through. Stir in reserved pineapple juice. Serve rice on top of pineapple with lime wedges


Brown-Sugar-Glazed Ham with Pineapple

Brown-Sugar-Glazed Ham with Pineapple

Ingredients:

  • One 7-1/2-to 9-pound El Toro Classic Serrano Ham
  • 1/2 cup brown sugar
  • 1/2 cup maple syrup
  • 1 tablespoon Dijon mustard
  • 4 canned pineapple rings, thinly sliced

Directions:

  1. Preheat the oven to 275°. Place the ham face down in a roasting pan. Cover tightly with foil and bake for 1 1/2 hours.
  2. Meanwhile, in a medium saucepan, combine the brown sugar, maple syrup and mustard and bring to a boil over medium-high heat, stirring constantly. Cook until reduced slightly, about 2 minutes; set aside.
  3. Brush the baked ham with the glaze, then top with the pineapple rings, securing them with toothpicks. Return the ham to the oven and bake uncovered until heated through, 25 to 30 minutes.