Glazing a ham is a great way to add flavor, color and texture to a baked ham
Start with a dark roux, then add chicken, shrimp and Opa’s sausage to cook up this classic Cajun dish. Bon appetit, y’all!
This is an impressive (but easy!) brunch dish of eggs, Opa’s bacon or ham, mild chiles and lots of Monterey Jack cheese.
Storing Opa’s Smoked Meats:
All Opa’s smoked meats require refrigeration, without exception. Generally, smoked sausage has a ninety-day refrigerated shelf life and can be frozen for up to one year. Keep tenderloins and jerky in a well-ventilated, dry area of the refrigerator. Do not store tenderloins or jerky in plastic wrap, plastic bags or any sealed container — these items keep best loosely wrapped in a clean kitchen towel or paper towel.
Preparing Opa’s Smoked Meats:
Our smoked meats are fully cooked and ready to serve. Hams, turkeys and tenderloins are great cold or gently heated in the oven… don’t overheat or these delicious, juicy meats may dry out. Grill our sausage, heat in the oven or on the stovetop in a skillet. It’s especially good simmered in beer. We do not recommend heating sausage in a microwave — it toughens the sausage casing.