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Recipe cards
1600s-present
Smoked ham has been a staple in American meat preservation since the Revolutionary period, combining curing and smoking to enhance flavor and shelf life. This recipe reflects traditional barbecue and smokehouse methods from late 18th century America, a time when preserving meats was vital for sustenance and celebration.
America's Melting Pot
Army Bean Soup photo coming soon
1861-1900
A hearty military-style bean soup built on navy beans, smoked ham hock, onion, celery, carrot, and bay leaf, adapted for a home pot from large-batch service traditions.
America's Melting Pot
Collard Greens with Potlikker photo coming soon
1800-1860
Collard greens cooked slowly with smoked meat produce a flavorful broth called potlikker, traditionally served alongside or poured over cornbread. This dish exemplifies Southern homestyle cooking from the early 19th century, highlighting resourcefulness in using all parts of the cooked greens and broth. It remains a soulful and satisfying side or accompaniment to main courses.
1700s-present
Collard greens are a Southern staple of slow-cooked leafy greens, often simmered with smoked meats and seasonings. Served frequently at Thanksgiving and other holidays, they reflect African American and Southern culinary traditions blending native and immigrant foodways. This versatile side dish is a symbol of Southern hospitality and cultural heritage.