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Recipe tag
Recipes from the archive that share this tag, occasion, ingredient, or cultural root.
Back to recipe archiveThe Melting Pot
Baked Ham photo coming soon
1900s-present
A Christmas and Easter baked ham glazed with brown sugar, mustard, cider vinegar, and cloves, baked until glossy and sliceable.
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Church Basement Ham Buns photo coming soon
1900-1929
Church Basement Ham Buns are a classic main dish served at church socials, school events, and community potlucks in early 20th-century America. These soft buns filled with ham and a creamy cheese sauce reflect the communal spirit and practicality of home cooks providing affordable, large-batch foods for gatherings, drawing on regional comfort food traditions.
The Melting Pot
Church Basement Ham Sandwiches photo coming soon
Cross-era
Church Basement Ham Sandwiches are straightforward yet beloved sandwiches served at church gatherings, funerals, and potlucks, often featuring sliced ham on bread with mustard or mayonnaise. These sandwiches represent practical, no-fuss fare designed to feed large groups affordably, emblematic of communal meal-sharing in American social traditions.
The Melting Pot
Cuban Sandwiches photo coming soon
2010-2026
The Cuban sandwich, popularized in American food trucks and street foods, blends Cuban and American flavors into a pressed sandwich of roast pork, ham, Swiss cheese, pickles, and mustard on Cuban bread. Its appeal spans from food markets to air fryer adaptations, gaining viral popularity in recent years.
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Denver Omelet photo coming soon
1900-1929
The Denver omelet, a diner and lunch counter staple, blends diced ham, green bell peppers, onions, and cheddar cheese folded into eggs. Popularized in early 20th-century American immigrant cities, it remains a hearty breakfast favorite at state fairs and casual diners.
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Deviled Ham Sandwiches photo coming soon
1930-1945
Deviled ham sandwiches emerged during the World War II home front era as an economical and flavorful way to stretch limited meat supplies. Ground cured ham mixed with spices created a spread ideal for sandwiches in Depression and wartime kitchens.
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Scalloped Potatoes and Ham photo coming soon
1946-1969
A postwar Midwestern casserole combining sliced potatoes in a creamy sauce with diced ham, baked until bubbly and golden. Popular from 1946 to 1969, this dish features in church suppers and family meals, embodying casserole and hotdish traditions suited for freezer storage and suburban backyards.
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Senate Bean Soup photo coming soon
Cross-era
Senate Bean Soup is a simple, hearty soup featuring navy beans, ham hock, onions, and herbs. Known as a longstanding menu item in the U.S. Senate dining room, it represents traditional American soup and stew culture emphasizing slow cooking and humble ingredients.
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Split Pea Soup photo coming soon
Cross-era
Split pea soup is a hearty, thick soup often made with dried peas, ham, vegetables, and seasonings, a staple of American one-pot cooking across many eras, prized for economy and nutrition.
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Onion Gravy photo coming soon
Cross-era
Onion Gravy is a condiment with real American table personality: Meatloaf, hamburger steak, pot roast. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Pickle Roll-Up Spread photo coming soon
Cross-era
Pickle Roll-Up Spread is a relish with real American table personality: Upper Midwest ham-pickle-cream cheese culture. It brings flavor from the Midwest and Great Lakes to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
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Ranch Dip photo coming soon
Cross-era
Ranch Dip is a party dip with real American table personality: Thicker ranch for chips, wings, vegetables, pizza crust, and shame-free spooning. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
The Melting Pot
Ham Salad Spread photo coming soon
Cross-era
Ham Salad Spread is a spread with real American table personality: Church supper and sandwich spread. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.