You should try making this fall inspired …
Smoked Ham Pear and Brie Pizza!
All you have to say is smoked ham and I’m there ready and waiting.
F.Y.I. Not all smoked ham is the same. If you want to try a ham that has been naturally smoked with imported German beechwood, resulting in a rich, smooth flavor, then Boar’s Head has it for you with their Smokemaster Beechwood Smoked Black Forest Ham.
I enjoy the traditional and the not so traditional flavors, and I like to push the envelope when creating a recipe to see what can come of it. For this recipe, I started with that gorgeous smoky ham and built around it fall-inspired ingredients that compliment beautifully.
There is something mesmerizing about enjoying a perfectly smoked meat, from the aroma to the flavors, mix all of that with Autumn and there’s no going back for me. I love it all.
Through the years, I think I have subconsciously created a list of do’s and don’ts in my kitchen that have evolved into how we as a family eat. Case in point, smoky foods.
I have 3 smoke house rules *tendencies* that I generally lean on:
- Enjoy smoky foods anytime, but no matter what, they MUST be feasted on during fall!
- In my little world, I would love to have my own smoke house and enjoy the process, BUT in the real world, my local deli is my smoke house and provides me with a beautiful selection of Boar’s Head meats. No actual smoke house required for me.
- Always be creative and open to pairing new and traditional flavors together to see what the family might enjoy.
Do you have your own smoke house rules that you would like to share? Then you should pop on over and enter the Boar’s Head Smoke House Rules Sweepstakes for your chance to win a gift card! All you have to do is share your own rules for creating recipes surrounding smoky foods. Visit Boar’s Head here to enter the sweepstakes today!
Confession: I have to admit that when I was mulling through ideas for this recipe, it was pizza night. Ding ding ding….aha, why not, and that’s how my recipe developed. To start my autumn pizza, I prefer and love the flavor of plain Naan (Indian flatbread) as my pizza base, you can of course, use pre-made pizza bases as well. I also made sure that I had the ham sliced/shaved as thin as possible, which when serving it with pears creates the perfect balance of flavor (apparently, another smoke house rule of mine). The rest of the ingredients naturally came to mind, as I can’t imagine going through Autumn without them passing my lips. Brie. Pears. Maple syrup.
Your dinner plate is your culinary canvas, be creative.
- 2 plain Naan (Indian Flatbread), usually comes in a 2 ct. package near bakery
- Butter, softened
- Boar's Head Smokemaster Beechwood Smoked Black Forest Ham, sliced/shaved thin
- 1 large Pear, thinly sliced - leaving skin on (I like Bartlett or Bosc Pears)
- 2 - 4 oz Brie Cheese, rind removed
- 1 Tbls Balsamic Vinegar
- 3 Tbls Maple Syrup
- 1/2 tsp dried Thyme
- Salt & Pepper to taste
- Handful of Rocket leaves, washed and dried
- Preheat oven to 450°F.
- In a very small bowl, mix together the Balsamic Vinegar with the Maple Syrup and set aside.
- If you have a pizza pan with the wholes, these work brilliant, otherwise any baking sheet will work.
- Place Naan on the pizza pan. Spread a very thin layer of butter over it.
- Start layering using 2 - 3 slices of Smoked Ham, followed by a few slices of Pear, Brie (pinched off and scattered over top).
- Drizzle some of the Balsamic Maple syrup. Add a sprinkling of the Thyme and some Salt and Pepper.
- Carefully place in preheated 450°F oven and bake for about 8 - 12 minutes or until golden and cheese is melted.
- Slice up and serve as an appetizer with Rocket leaves scattered over top, drizzle with MORE Balsamic Maple syrup and salt and pepper to taste, if desired.
For a bit of added crunch, you can add some chopped, toasted nuts, like Walnuts, at the end. Love it!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.