You are looking for a smoky italian ham & eggs recipe that is delicious? How to make it easy. If wrong processing then the result is not delicious. Whereas the delicious smoky italian ham & eggs should had aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of smoky italian ham & eggs, first from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare smoky italian ham & eggs which is delicious as long as you know the trick and how to make this dish can become serving special.

Ingredients and seasonings must exist in make

1. Take 9 slice thinly sliced smoked ham
2. Prepare 6 slice jalapeño & cheese turkey
3. Prepare 8 slice Italian genoa salami
4. Take 4 oz Smoked Gouda cheese, grated
5. Prepare 4 oz Monterrey Jack Cheese, grated
6. Prepare 8 large eggs, beaten
7. Use 1 tsp (to taste) garlic powder
8. Use 1 tsp (to taste) onion salt
9. Prepare black pepper
10. Take green onion, chopped
11. Prepare cooking spray

Set the ham on the rack and rub, rub, rub your ham with Italian Blend. Season with salt and pepper, and cover with foil. In a small pot, heat the fig jam with a couple tablespoons of water. Like prosciutto, speck is a dry-cured ham, but from there, the two diverge.

Steps to make Smoky Italian Ham & Eggs:

1. Preheat oven to 350º.
2. Spray baking dish with the cooking spray.
3. Lay the ham on the bottom of the baking dish. Sprinkle 1/3 of each cheese. Lay jalepeno turkey on top and layer with 1/3 each cheese again. Layer remaining slices of salami on top and the remaining cheese.
4. Beat the eggs & seasonings in a bowl and pour them slowly and evenly over the top to moisten all. Top with the chopped green onion.
5. Pop into oven & bake for about 20 minutes or until center is set. Serve at once.
6. Done and ready to serve!

To produce speck, after three weeks of dry curing, the hams are gently smoked, using low-resin wood at a carefully controlled low temperature, to ensure that the meat remains sweet and takes on a mildly smoky flavor to compliment the distinctive seasoning. Rinse off the brining liquid if it was packaged with any. Use a sharp knife to score the whole surface of the ham in a crisscross pattern. This will allow the basting liquid to penetrate to keep the meat moist. Curing is the age-old process of preserving fresh meat through salting, smoking and air-drying Italian Meats.

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