Classic Polish Ham Sandwich


Krakus® Polish Deli Ham

Toasted Polish sourdough bread

Soft, mild cheese similar to brie or camembert

Leeks, thinly sliced (light green parts only)

Tomato, thinly sliced


Freshly ground black pepper


Allow cheese to come to room temperature, which will take approximately 30 minutes outside of the refrigerator. Spread an even layer of cheese on the sourdough bread. Top the cheese with thin slices of tomato.

Season the tomatoes with freshly ground black pepper. Spread a small handful of leeks over the tomatoes.

Delicately fold thin slices of Krakus Polish Deli Ham over the leeks and tomatoes.

Top with a small handful of sprouts for garnish (optional).

Ham and Cream Cheese Canapés ‘Kanapki’


Krakus® Polish Deli Ham

Dark Polish rye bread

Softened cream cheese with chives

Asparagus spears

Polish dill pickles, thinly sliced

Hardboiled eggs, thinly sliced

Radishes, julienned

Carrots, julienned


Allow the cream cheese to come to room temperature for approximately 30 minutes outside of the refrigerator.
Thoroughly combine with ¼ cup freshly chopped chives.
Recommend: Use scissors to chop small pieces of chives directly over a small mixing bowl with the cream cheese.

Add chive cream cheese (either pre-mixed or homemade) to a Ziploc bag. Snip one corner to create a piping bag.
Pipe the cream cheese onto the face of petite rye bread. Delicately fold thin slices of Krakus Polish Deli Ham over the cream cheese, using the cheese as a base to hold the ham in place. Garnish canapés with assorted toppings, such as asparagus spears, Polish dill pickles, hardboiled eggs, radishes, and carrots.

Serve with chives as garnish (optional).

Mac and Cheese with Ham Serves 6


½ lb. macaroni noodles (shells or elbows)

1 cup Krakus® Reduced Sodium Ham, cubed

1 cup white cheddar, shredded

2 cups fontina, shredded

3 cups milk

Unsalted butter (6 Tbsp. melted, plus some for dish)

3 tbsp flour

1 cup bread crumbs, preferably panko


Boil a large pot of water. Add macaroni noodles and cook until they are almost al dente; drain and rinse the noodles.
(Note: This usually means subtracting 2-3 minutes from the recommended cook time on the noodles’ packaging.
You want the noodles to be slightly undercooked and crunchy since they will continue to cook in the oven later.)

Melt 3 tbsp unsalted butter over medium heat in a wide, heavy-bottomed pan. Add 3 tbsp flour and stir to coat.
Cook the roux for a few minutes, stirring frequently, to cook out any raw flour taste.

Add 3 cups of milk to the roux. Increase the heat to medium-high. Whisk the sauce constantly to break up clumps of flour. Continue to heat the milk until it comes to a low boil, and the sauce has noticeably thickened.

Remove the sauce from the heat and add all of the shredded cheese. Stir until the cheese is completely melted, and the sauce has a smooth consistency. Season with a pinch of salt and a good amount of freshly ground black pepper.

Gently fold in the cooked macaroni noodles and cubed Krakus Reduced Sodium Ham. Transfer to a buttered baking dish.

Mix 3 tbsp melted butter with 1 cup breadcrumbs. Loosely crumble the buttery breadcrumbs over the macaroni,
making sure not to pack them down.

Bake in the oven for approximately 30 minutes, or until top has slightly browned and the cheese sauce is bubbly.
You may place under the broiler for 1-3 minutes for deeper browning, if desired.


1 French baguette, cut in half and then cut in half horizontally to yield 4 pieces

Krakus® Original Polish Ham, 8 slices thinly sliced

4 ounces mushrooms, thinly sliced

1 pint cherry tomatoes, equal parts halved and whole

1 shallot, diced

4 ounces Asiago cheese, freshly grated

1 tbsp Red wine vinegar

2 tbsp Olive oil, plus extra

Salt and Pepper

Unsalted butter

Chives, for garnish


Separate the pint of cherry tomatoes into two halves. Keep one group of the tomatoes whole, and cut the tomatoes that
remain in halves. Add oil to lightly coat the bottom of a wide pan over medium heat. Add diced shallots to pan and cook
for about 4 minutes, or until they have softened and look translucent. Season with salt and freshly ground black pepper.

Add cherry tomatoes to the pan with the shallots. Reduce the heat to medium-low. Cook the tomatoes and shallots for another
4 minutes. When the tomatoes start to release some of their juices, take your spoon and mash some of the tomatoes.
Make sure to keep some of the tomatoes halves and wholes in tact so that your sauce has some texture to it.

Remove the tomato/shallot pan from the heat and add 1 tbsp red wine vinegar and 2 tbsp olive oil. Stir to combine and leave to cool slightly. Add 1 tbsp unsalted butter to a separate pan over medium-high heat. Add sliced mushrooms to pan; season with salt and freshly ground black pepper. Saute the mushrooms for 3-5 minutes or until they have softened and slightly browned. Remove pan from heat. Layer 2 slices of Krakus Original Polish Ham on each baguette, folding each slice to create a beautiful presentation.  Top the Krakus Original Polish Ham on each baguette with approximately 2 tbsp sautéed mushrooms.

Sprinkle an even layer of shredded asiago cheese over the Krakus Original Polish Ham and mushrooms.

Arrange the baguettes on a baking sheet, and place under the broiler for about 5-7 minutes. Check after 5 minutes to ensure
they don’t burn. Remove the zapiekanki from the oven. Top with roasted tomato vinaigrette and freshly chopped chives.

Ham and Mushroom Bruschetta ‘Zapiekanka’ Serves 4

with Roasted Tomato Vinaigrette

Krakus® Recipes

by Host Basia Brown

Krakus® Ham Quesadillas


1. Mix Dijon and preserves in a small bowl. Set aside.

2. Trim rind from the Brie. Slice wedge into 1/4 inch slices. (tip: put Brie in freezer for 20 min. to make slicing easier.)

3.Heat a frying pan over medium heat; use cooking spray. Add a tortilla to the pan and spread a teaspoon of Dijon/apricot sauce.
    Next, layer with a slice of ham. Cover ham with layers of spinach, apples, and then Brie. Top with another tortilla.

4. Fry for 2 min. or until nicely browned. Then using a large spatula, flip the quesadilla and continue frying for
    another 3-4 minutes.

5. Cool slightly before cutting into wedges and serving.

Episode Recipes



6 slices Krakus® Honey Ham

6 oz. wedge of Brie

1 large apple (cored/cut into 1/4 inch slices)

6 flour tortillas

2 tsp. apricot preserves

2 tsp. Dijon mustard

Optional: spinach


12 stalks asparagus

12 thin slices Krakus® Reduced Sodium ham

4 oz. goat cheese

1 T. lemon juice

1 t. prepared horseradish

¼ cup sour cream

Salt and pepper


Bring a pot of water to a boil; add a heavy pinch of salt. Trim the ends of asparagus and boil for 5-7 minutes, depending on the thickness of the stalks. Remove asparagus to drain.

Take one slice of ham and spread a thin layer of goat cheese, lengthwise, over 2/3 of the slice. Place one piece of asparagus, lengthwise, on the bare 1/3 of the ham slice. Roll the ham around the asparagus, using the cheese to seal the ham.

Repeat step 2 with the remaining stalks of asparagus. Cut each roll-up into 3 or 4 bite-sized pieces.

Combine the lemon juice, horseradish and sour cream; season with a generous amount of pepper.
Serve along with the asparagus bites as a dipping sauce.

Ham Wrapped Asparagus Bites Serves 4-6 as an appetizer

with Lemon-Horseradish Dipping Sauce

Scalloped Potatoes with Ham
with a Sage Cream Sauce   Serves 4, side dish



2 large Russet potatoes

¼ lb. Krakus® Original Polish Ham, cubed

1 cup shredded Gouda cheese

2 Tbsp. unsalted butter

2 Tbsp. flour

2 cups milk

2 garlic cloves, smashed

10 sage leaves

Salt and pepper


Preheat oven to 350º degrees.

Heat a saucepan over medium-high heat; melt butter. Add flour and cook for a few minutes to remove any “raw” taste. Slowly add milk, stirring constantly and breaking up clumps of flour. Add smashed garlic cloves and chopped sage leaves to an herb sachet. Steep sachet in cream sauce. Remove pan from heat and cover.

Peel and thinly slice potatoes (using a mandoline is preferable). Butter six individual ramekins, approximately 8-10 oz. each.

Remove and discard herb sachet. Add potatoes and 2/3 of the cubed ham to the cream sauce; stir to thoroughly combine. Pour cream sauce into prepared ramekins; top with remaining ham and cheese.

Cover the ramekins with aluminum foil and bake for 40 minutes. After 40 minutes, remove foil and increase heat to 425 degrees. Bake for another 20 minutes—uncovered—until casserole is bubbly and slightly browned on top. Cool slightly before serving. 

Mini Quiche in Ham Cups   Makes 6 mini quiches



6 slices Krakus® Honey Ham

½ cup Gouda cheese, shredded

2 eggs

¼ cup 2% milk

1 Tbsp. chopped chives

¼ tsp. fresh thyme

Cooking spray

Salt and pepper


1. Preheat oven to 350° F. Spray muffin pan with cooking spray.

2. Fit one slice of ham into each chamber, add shredded cheese, approx. 1 Tbsp. in each.

3. Whisk eggs in a bowl and combine with milk, chives and thyme. Pour egg mixture into each chamber
     so that mixture comes up ¾ of the way.

4. Bake for about 25 min. or until a toothpick inserted into the center comes out clean.
     (Note: If the top starts to brown too quickly, tent with aluminum foil.)

5. Remove from oven and cool for 10 min. before serving. Garnish with additional chives.


Heat a large cast-iron griddle or panini press. Add ham slices to the griddle and cook over moderate heat, turning once,
until browned in spots, about 1 min. Transfer ham to a plate.

Generously butter the cut sides of each baguette and toast on the griddle over moderate heat until lightly browned, 1 to 2 min. Transfer baguettes to a work surface and generously brush the cut sides with mustard. Layer the ham, pork, cheese and pickles on the baguette and close the sandwiches.

Generously brush outside sandwiches with butter and set them on the griddle or press; if using a griddle, top the sandwiches with a large baking sheet and weigh down with heavy cans or a cast-iron skillet. Cook sandwiches over moderate heat until they’re browned and crisp on the outside and the cheese is melted, 3 min. per side on a griddle or 3 minutes total in a press. Cut in half and serve immediately.

Marinade for about 3½-4 lbs. boneless pork shoulder

2 qt.  Tyskie Beer

¾ cup extra-virgin olive oil

¾ cup fresh orange juice

½ cup fresh lime juice

8 garlic cloves, minced

1 Tbsp. mice oregano

3-5 bay leaves

5-8 allspice

Combine all the spices in a mill. Add liquids and simmer until combined. Lower heat to medium and cook for about 10 min.

Polish-Cubano Ham Sandwich    Makes 6 sandwiches


5 cloves

1 rosemary sprig

1 Tbsp. finely grated orange zest

1 Tbsp. whole mustard

5 cloves

1.5 cups of salt

1 tsp. nutmeg

Kosher salt and pepper

6 oz. thinly sliced Krakus® ham
Softened Polish butter for brushing
6 six-inch-long soft baguettes or hero rolls split lengthwise
Polish yellow mustard, for brushing
¾ lb. thinly sliced marinated Pork Shoulder (recipe below), or store-bought roast pork
½ lb. thinly sliced Krolewski swiss cheese
3 half-sour Krakus® Polish dill pickles, thinly sliced lengthwise

Horseradish Soup with Ham   Serves 4



1 cup shallots, small dice

3 Tbsp. unsalted butter

1/3 cup dry white wine

3 cups broth

3 Tbsp. horseradish from the jar
    (2 Tbsp. if freshly grated)

1 cup cream


1. Melt 2 Tbsp. butter and cook the shallots until translucent. Add the wine and broth; bring to a boil.

2. Add the fresh (or jarred) horseradish to the simmering soup. Lower the heat; stir to combine.

3. Add the remaining butter and season to taste with salt, pepper and nutmeg.
     Mix in the apple, ham and chives; continue to cook on low heat until ham is warmed through. Add cream.

4. Garnish with parsley and fresh thyme (optional).

Caramelized Brussels Sprouts with Ham Serves 4, as a side



4 oz. Krakus® Original Polish Ham, thinly sliced

3 Tbsp. unsalted butter, divided

1 lbs. fresh Brussels sprouts, trimmed and halved

1 lbs. yellow onions, thinly sliced

2 Tbsp. honey

1/4 tsp. smoked paprika

Salt and freshly ground black pepper


1. Heat remaining 2 Tbsp. butter in skillet over medium-high heat; add onions, and cook, stirring occasionally,
    15 to 20 minutes or until light brown and tender.

2. In the meantime, sauté ham in 1 Tbsp. butter in a second pan over medium heat 3 to 5 minutes or until crisp;
     remove with a slotted spoon, and drain on paper towels.

3. Add Brussels sprouts to skillet, and cook, stirring occasionally, 7 to 8 minutes or until light brown and crisp-tender;
    season with salt and pepper.

4. Once the onions are caramelized. Add honey and paprika. Combine with Brussels sprouts and transfer to serving bowls.
     Top with crispy ham.

Freshly grated nutmeg

2 Tbsp. fresh chives

1 large apple, cut into small pieces

2 cups Krakus®  Original Polish Ham, cubed

Parsley and thyme for garnish

Salt and pepper

Potato & Ham Soup    Serves 6


1/2 lb. cubed Krakus® Original Polish ham

2 Tbsp. unsalted butter

1/2 med. yellow onion

2 large carrots

2 stalks celery

3 small russet potatoes

32 oz. reduced sodium chicken broth


Chop onion, carrots, celery and potatoes into a small dice.

Melt 2 Tbsp. unsalted butter in a large, heavy-bottomed pot over medium-high heat. Add onion, carrot and celery; season to taste with salt and pepper. Sauté the vegetables for 3 minutes until they begin to soften.

Add diced potatoes to pot and continue to cook for 5 min., stirring frequently.

Add stock to pot, scraping bottom of the pan to release the brown bits from sautéing the vegetables.

Bring soup to a boil, partially cover and continue to cook for 20 min.

Use an immersion blender to purée the soup, or work in batches using a food processor.

Add milk, heavy cream, paprika, ham and parsley; check seasoning and add salt/pepper as desired.

1/2 cup milk

1/2 cup heavy cream

1/2 tsp. smoked paprika

2 Tbsp. minced fresh parsley

salt and pepper

For more Krakus Recipes

See Episodes 4 and 14

Ham & Cheese Croquettes    Makes 40


1. Peel and cube potatoes. Add to a pot of lightly salted water and bring to a boil. Continue to cook for about 20 min. until fork-tender. 

2. Drain potatoes and mash well. Combine with milk, sour cream, butter and chives. Season generously with salt and freshly ground    
     black pepper. Thoroughly incorporate everything; allow to cool slightly.

3. Add ham and shredded cheese to the mash.

4. Portion out flour into a shallow dish. Using a tablespoon as measurement, scoop portions of the ham, cheese and potato mixture.
     Take the rough ball shape and toss into the flour to coat. Form the floured potato balls into round disks and set aside.

5. Store the floured croquettes in a baking dish, using parchment paper between layers. Refrigerate for at least one hour and up to 24. 

6. Beat 2 eggs in shallow dish. Combine both types of breadcrumbs in a separate dish.

7. Take the floured croquettes from the refrigerator and bread them. Use the eggs to coat them first and then move to the breadcrumb mixture.

8. Fry croquettes over high heat in light olive oil for about 1 min. on each side or until golden brown. Remove to drain slightly
     after frying. Serve warm.


Coming soon to Public Television

Green Eggs & Ham  Serves 4

A playful twist on an egg salad. I use avocado to supplement the mayonnaise, which makes this a fun and healthy snack for kids.


4 hardboiled eggs, egg whites halved and egg yolks separated

1 ripe avocado

2 Tbsp. light mayonnaise

1 tsp. red wine vinegar

1 stalk celery, fined diced

3 oz. Krakus®  ham, chopped or cubed

Chives, optional

Salt and pepper to taste


1. Mash the egg yolks and avocado with a fork, and then combine with the mayo and red wine vinegar. Whip ingredients together until
    the desired consistency is reached.

2. Fold in the celery and Krakus ham.  Serve in egg white halves.  ALTERNATELY: If serving on toast, chop up the egg whites and fold
     into egg salad before serving.

TIP: To make this recipe even quicker to prepare, use premade guacamole as a substitute for fresh avocado.

Ham Sushi  Serves 1

This recipe uses the same ingredients as a classic ham sandwich, but with a fun presentation to make kids’ school lunches or snacks more exciting.


1 slice white bread

1 cheese stick

2 slices Krakus® ham

1 small pickle, quartered

Mayonnaise or other spread of choice


1. Roll the bread thin, using a rolling pin. Add a thin layer of mayonnaise and set aside.

2. Cut the cheese stick lengthwise into two equal pieces. Set one piece aside for future use.

3. Layer the two slices of ham so that they span the length the cheese stick. Add 1-2 quarters of the pickle to match the length of the cheese stick. Roll the ham around the cheese stick and pickle.

4. Add the rolled ham to one end of the flattened slice of bread, and roll together, pressing the edge of the bread tightly to ensure a good seal.

5. Chop the sandwich roll into sushi-sized bites and serve.

TIP: Experiment with different varieties of cheese sticks to give the “sushi rolls” different looks.
TIP: Try using Hawaiian bread for added sweetness and flavor!

Hawaiian Pizza Bites  Serves 6

Homemade pizza bites make for a great after-school snack. Plus, kids love the combination of sweet pineapple and savory ham.


1 box frozen puff pastry shells (6)

2 Tbsp. pizza sauce

2 oz. Krakus® ham, chopped finely or cubed

½ cup pineapple chunks, drained and chopped into small pieces

4 oz. shredded mozzarella cheese

Chives, for garnish


1. Preheat oven to 425 degrees.  Line a baking sheet with aluminum foil and evenly space out the puff pastry shells. Bake for 18-20 minutes.

2. Allow the puff pastry to slightly cool and then remove the “top” and soft dough inside.

3. Add 1 tsp. pizza sauce to each shell, making sure to coat the bottom and sides. Layer with pineapple, ham, more pineapple, more ham,
     and then top with shredded mozzarella. Repeat for each shell.

4. Place the pizza bites under the broiler for 3-4 minutes, until the cheese has melted and the crust has browned. Cool briefly before serving.

TIP: You can make these pizza bites ahead of time. Simply cool, refrigerate and then reheat for a quick homemade snack.
TIP: If you can’t find puff pastry shells at your grocery store, simply roll out regular puff pastry and cut into circles.
Score the center and par-bake for 15 minutes before adding your delicious toppings.

Krakus® Back-to-School Recipe

Krakus® Back-to-School Recipe

Krakus® Back-to-School Recipe

1 cup flour

1 cup Panko bread crumbs

½ cup regular bread crumbs

2 eggs

Light olive oil, for frying

Salt and pepper


5 oz. minced Krakus® Original Polish ham

3 oz. shredded cheddar cheese

3 large russet potatoes (1.5-1.75 lbs. total)

¼ cup milk

¼ cup sour cream

3 Tbsp. unsalted butter

2 Tbsp. chopped fresh chives

Pasta salad with Ham 


½ lb. cooked farfalle pasta 

¼ lb. Krakus® honey ham

½ small green head of cabbage, chopped

1 red bell pepper, diced 

2 Polish pickles, diced

Honey Mustard salad dressing 


1. Prepare pasta according to instructions on packaging.

2. Cut ham and cabbage into thin strips, and cube the red pepper and pickles.

3. Prepare the salad dressing.

4. Combine the salad ingredients and mix them with the dressing.

Honey Mustard

Salad Dressing

2 T. apple cider vinegar

2 T. Polish mustard

2 T. Honey

½ cup olive oil

1 clove of garlic

1 T. chopped fresh parsley

Sea salt and black pepper

Ham Frittata


10 eggs

1/2 lb. Krakus Original Polish Ham, cubed

1 cup aged white cheddar cheese, grated

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

1 tomato diced

1 shallot, fine dice

3 green onions

¼ cup chopped fresh parsley


Arugula, cherry tomatoes

Olive oil


1. Preheat the oven to 375 F.

2. Break 10 eggs into a bowl but do not beat them. Check for shells.

3. In a large oven-proof non-stick skillet, melt butter over medium-high heat. Add the shallot, bell peppers and tomato. Season with salt and pepper. Cook until the vegetables soften. Add ham.

4. Beat the eggs and season with salt and pepper. (Be cautious not to over-beat; just mix until you see ribbons of yellow and white
     throughout). Pour eggs evenly into skillet. Top with green onions and stir to combine. Top with cheese and parsley; press down  
     lightly to submerge into eggs.

5. Continue to cook the skillet on the stove for about a minute while the edges set and then transfer to the oven.

6. Bake for 10-12 minutes, or until the eggs have set. Be careful not to allow the eggs to brown on top since that could be a sign they
     are over cooked.

7. Remove the frittata from the oven and allow it to cool slightly before slicing and serving.

“Kubanski” Sliders



1/2 lb. Krakus® Reduced Sodium ham, sliced thinly

1 Smithfield marinated pork tenderloin

1/2 package Eckrich polish sausage, sliced on the bias

2 packages Hawaiian rolls (stuck together)

1/2 lb. Krolewski or Podlaski Polish cheese, sliced

             (can substitute with Swiss)

4 Polish pickles, sliced thin lengthwise

Mustard-bourbon glaze

1 Tbsp. melted butter

Poppyseeds (optional)


1. Cook pork tenderloin: Preheat oven to 450 degrees F with a skillet inside. Remove skillet from the oven and swirl olive oil in the bottom.  
    Reduce oven temp to 400 degrees. Place tenderloin in skillet and return to oven for 12 minutes. Flip and cook additional 15 minutes.
    Remove skillet from oven and allow the tenderloin to rest for 15 minutes.

2. In the meantime, combine bourbon, mustard, and brown sugar in a saucepan; stir to combine. Bring the mixture to a boil over
    medium heat. Cook, stirring occasionally, until the mixture reduces by half, about 7-8 minutes. Remove from heat and set aside.

To Prepare Sliders:

3. Cut the pork tenderloin into 1/4-inch thick slices, slice one link of the polish sausage, and cut the pickles into thin, length-wise
    slices. Open each package of Hawaiian rolls and, while keeping all the rolls together, slice the top halves from the bottom halves.

4. Top one package-worth of slider bottom rolls with the pork shoulder. Top the other package of slider bottoms with the sliced polish sausage.

5. Evenly distribute ham, pickles and cheese (in that order) on top of the sausage and pork shoulder. Spread the mustard-bourbon glaze on the
    inside of the top half of the Hawaiian rolls. Assemble both sets of sliders and place on a lined baking sheet.

6. Mix poppy seeds into melted butter and brush on top of sliders. Bake for 5-7 minutes at 350 degrees F, or until the cheese has melted and the
     tops start to brown slightly. Keep an eye on the sliders to prevent burning. Cut the sliders into individual pieces before serving.

Mustard Bourbon Glaze:

1/2 cup bourbon, such as Maker's Mark

2 Tbsp. spicy Polish mustard

1 Tbsp. brown sugar

Krakus® Mac & Cheese Station


1 pound Cavatappi, cooked and drained

2 tablespoons butter

1 clove garlic, smashed

1 cup half & half

4 oz. Fontina, grated

4 oz. goat cheese, crumbled (pepper or herb)

8 oz. aged white cheddar, grated

salt and white pepper, to taste


1. Cook the Cavatappi according to package directions in lightly salted water, leaning toward the al dente side-- do not overcook!
    Reserving some of the cooking water.

2. Melt butter in a heavy pot over medium-low heat and add smashed clove of garlic. Add half & half.
    When the cream has warmed thoroughly, remove garlic clove and add the cheeses.

3. Add the pasta to cheese sauce and stir gently to combine. Add the reserved cooking water, as needed.
    Be careful not to overmix; small clumps of cheese are fine and will eventually melt.

4. Season with salt and white pepper, as needed. Use the mac and cheese bar ingredients to create your own unique mac and cheese.

Basia’s flavor combination:  Krakus ham, broccoli, bacon crumbles and chives

“Mac N’ Cheese Station” Ingredients

Cubed Krakus Reduced Sodium ham

Sautéed mushrooms

Steamed broccoli

Diced green bell pepper

Diced red onion

Cherry tomatoes


Bacon crumbles


Red onion

Herbs: parsley, basil, chive

Sauces: hot sauce, truffle oil  ...Etc.

Copyright © 2014 Poland on a Plate  

Ham & Cheese Crêpes ‘Naleśniki’ Serves 4


Combine milk, eggs, sparkling water, 1 tbsp melted butter, flour and a pinch of salt to blender. Blend for about ten seconds. Allow batter to rest for 1 hour. (Batter can be made up to 48 hours in advance). Heat a sauté (or crêpe) pan over medium heat. Melt approximately 1 tsp butter in pan, or use a spray oil to evenly coat the surface. Pour 1 ladle of batter directly into the center of the pan and swirl to coat bottom. Cook crêpes for about 30 seconds on the first side, or until the edges start to come away from the pan and crisp up slightly. Flip. Cook for another 10-15 seconds and remove to a covered dish to keep warm. Spread 1 tsp  mustard on bottom 2/3 of crêpe. Add small dab of mustard at edge to seal when rolling. Add ¼ cup spinach to bottom 2/3 of crêpe, over mustard. Top with two slices of Krakus ham, cut into thin ribbons. Sprinkle 2 tbsp shredded Gruyère cheese atop ham. Roll crêpes away from you, tucking in ingredients. Slice in half and serve with freshly chopped chives as garnish (optional).


8 slices Krakus® Polish Honey Ham, cut into ribbons

½ cup shredded Gruyère or Swiss cheese

1 cup spinach

4 tsp Polish whole grain or Dijon mustard

2 Eggs

½ cup 2% milk

½ cup all-purpose flour

¼ cup sparkling water

1 tbsp unsalted butter


Chives (optional)

Krakus® Ham Sandwich with Apple-Fennel Slaw Serves 4-6


¼ head green cabbage (small)

1 fennel bulb

1 Granny Smith apple

2 scallions, thinly sliced

2 Tbsp. minced flat-leaf parsley

1 lemon, halved

Ice water

Salt and freshly ground black pepper


1. Whisk together the vinegar, honey and mustard. Continue whisking and slowly drizzle the oil. Add poppy seeds and garlic.
    Season to taste with salt and pepper. Set aside.

2. Using a sharp knife, cut the cabbage in half through the stem end. Halve one half, retaining a quarter of the head of cabbage for this recipe.

3. Fill a large bowl with ice water and squeeze the juice of half a lemon into it.

4. Slice the cabbage into paper-thin slices. Add the cabbage to the lemon ice water. Cut the apple into thin matchsticks and place
     immediately in the bowl of lemon ice water. Set aside.

5. Bring a large pot of water to a boil and add the juice of the remaining lemon half. Cut off the stems and feathery fronds of the fennel bulb.
    Cut the bulb in half lengthwise and then cut thin slices from each half. Transfer to the boiling water and blanch for 30 seconds.
    Drain the blanched fennel and rinse well under cold running water.

6. Drain the apple and cabbage; combine with fennel in a large bowl. Add the vinaigrette and toss to combine. 
     TIP: Add the vinaigrette in small batches to avoid over-dressing the slaw.

7. To make the sandwiches, start with slices of dark rye bread. As an option, you could butter the bread. Layer each slice of bread with
     2 slices of Krakus® Original Polish ham. Top with Apple-Fennel Slaw and serve open-faced.

For Vinaigrette:

1 minced garlic clove

½ cup white balsamic vinegar

1 Tbsp. honey

½ Tbsp. Dijon-style mustard

½ cup olive oil

1 Tbsp. poppy seeds

For Sandwiches:

½ lb. Krakus® Original Polish ham

4-6 slices dark rye bread

Butter, optional

Cauliflower Hash with Krakus® Ham Serves 4-6


½ lb. Krakus® Reduced Sodium ham, cubed (2 cups)

4 Tbsp. olive oil

1 medium onion, chopped

1 head cauliflower, cut into florets (5 cups)

1 tsp. paprika

4-6 large eggs, fried

Salt and freshly ground black pepper


1. Heat 2 tablespoons olive oil in a large skillet and sauté onion over medium-high heat. Once the onion begins to soften, add the cauliflower,
    paprika and additional 2 tablespoons of oil. Season with salt and freshly ground black pepper.

2. Reduce the heat slightly and partially cover. Cook for another 10 minutes, stirring occasionally, until the cauliflower is golden brown.

3. Add 2 cups cubed Krakus® Reduced Sodium ham to the skillet and cook for an additional 1-2 minutes.
    Remove from heat and cover to keep warm.

4. Serve the Cauliflower Hash with Krakus® Ham topped with a fried egg, ketchup on the side.

For Ketchup:
Heat oil in a saucepan over medium high heat. Add onion and cook until softened. Add garlic and cook for an additional 1-2 minutes until fragrant. Add can of peeled tomatoes, tomato paste, sugar, molasses, vinegar, Worcestershire sauce, chili powder, powdered ginger, ground allspice, and cinnamon. Stir to thoroughly combine. Simmer, uncovered for 45-55 minutes, stirring frequently, until the ketchup thickens. Use an immersion blender to puree the ketchup. Chill in the refrigerator for at least 2 hours before using, as the ketchup will continue to develop flavor and thicken.

For Ketchup:

2 Tbsp. olive oil

1 small yellow onion, diced

4 cloves garlic, minced

1 can (28 oz.) peeled whole tomatoes

3 Tbsp. tomato paste

1/3 cup brown sugar

1 T. molasses

1/3 cup apple cider vinegar

1 Tbsp. Worcestershire sauce

½ tsp. chili powder

¼ tsp. powdered ginger

¼ tsp. ground allspice

¼ tsp. cinnamon

Krakus® Ham Turnover with Mango Chutney Serves 4


¼ lb. Krakus® Honey ham

1 cup leftover mashed potatoes

½ red onion, finely chopped

½ red bell pepper, small dice

¼ cup frozen corn, thawed

1-2 Tbsp. chopped fresh chives

2 sheets frozen puff pastry, thawed and halved


1. Preheat oven to 425°. Combine mashed potatoes, red onion, bell pepper, corn, and chives.
    Make sure the ingredients are mixed thoroughly and set aside.

2. Unfold thawed pastry sheets and use a rolling pin to smooth the folds. Slice each sheet into two equal strips.

3. Add a large dollop of the mash potato mixture to one half of a pastry sheet, making sure to keep a ½-inch border from the edges
    of the dough. Layer two slices of Krakus® Honey ham on top of the potato mixture.

4. Use your fingers to dab water around the edges of the pastry sheet; fold over and seal. Use a fork to create a seam along the sealed edges.
    Add turnover to a parchment lined baking sheet and repeat the process with remaining three pastry sheets.

5. Bake until golden brown, approximately 20 minutes.  TIP: If you are baking more than one baking sheet at a time,
    you will want to rotate top/bottom racks halfway through baking time to ensure all turnovers crisp on the top and bottom.

For Ketchup:
Heat oil in a saucepan over medium high heat. Add onion and cook until softened. Add garlic and cook for an additional 1-2 minutes until fragrant. Add can of peeled tomatoes, tomato paste, sugar, molasses, vinegar, Worcestershire sauce, chili powder, powdered ginger, ground allspice, and cinnamon. Stir to thoroughly combine. Simmer, uncovered for 45-55 minutes, stirring frequently, until the ketchup thickens. Use an immersion blender to puree the ketchup. Chill in the refrigerator for at least 2 hours before using, as the ketchup will continue to develop flavor and thicken.

For Chutney (yields 2 cups):

1 Tbsp. vegetable oil

½ tsp. crush red pepper

2 Tbsp. minced fresh ginger

2 lb. mangos, fresh or frozen (thawed)

4 oz. unsweetened pineapple juice

2 oz. cider vinegar

¼ cup brown sugar

1 Tbsp. curry powder

Kosher salt and fresh ground white pepper