Cold winter weekend mornings just beg for a hearty breakfast, don’t they? Something warm and substantial to fill your empty tummy and fuel you for the day. One of my favorite weekend breakfasts is waffles. I make them in countless varieties. Sometimes I add berries, sometimes nuts, and sometimes I crumble some bacon into the batter. Top a steaming waffle with a pat of butter and a drizzle of syrup and it’s all good.
Well, recently I was asked by the people over at Smithfield to try some of their new spiral cut smoked ham flavors and come up with a unique recipe using one of them. Of course I said yes because Smithfield is a brand that I’ve used for a long time and I know I can always count on it for delicious products. Well, y’all, they sent me over three big, beautiful hams. One was the always delicious honey glazed, but the other two were really special. One had a caramel apple glaze and the other a pecan praline glaze. Wow. If you enjoy ham you’ll really love these.
I knew right away that I wanted to use one of these hams for a breakfast recipe. So after pondering a bit, I came up with something that truly satisfied my Southern bent for the sweet and savory combination. I took the pecan praline ham, minced it finely and incorporated it into my favorite whole wheat waffle batter. I also made a pecan praline syrup to top them with. Talk about delicious! Every single bite of these waffles is just bursting with savory, salty, sweet flavor. I really hope you’ll give these a try. They’re something special :-)
Start by making the syrup. You can make this syrup ahead of time and store it in the fridge. If you do that, be sure to re-warm it while you’re making the waffles.
Combine the sugar, buttermilk, butter, honey, and baking soda in a large saucepan. It’s the combination of buttermilk and sugar that gives it that great praline flavor. Bring the mixture to a boil over medium heat.
Cook for 7 minutes. The syrup will caramelize and take on a rich brown color as it cooks. Be careful not to let it burn. Remove the syrup from the heat and stir in the vanilla and pecans. Be careful – the mixture will be very hot. Allow it to stand off the heat and cool while you make the waffles.
To make the waffles:
Finely mince the ham. You’ll need a cup of minced ham for the batter and a little bit more to top the waffles with. You can do this with a knife on a board like I did, or in the food processor. If you use the food processor, be careful not to take it too far. You can make a paste out of it before you know it :-)
While the waffle iron is heating, whisk the eggs in a large mixing bowl until frothy. Add all the remaining ingredients except the ham and continue whisking until the batter is smooth.
Fold in the minced ham.
Pour enough batter for one waffle onto the center of the hot waffle iron. Bake according to the manufacturer’s directions for your waffle iron. Carefully remove the hot waffle from the iron. Repeat until all the batter is used.
Top waffles with Pecan Praline Syrup and additional chopped cooked ham.
Enjoy! All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
For the syrup:
For the waffles:
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
I’m required by FTC rules to disclose to my readers that I will be compensated for my work on this post. A girl has to pay the bills, you know. But anything I say here is 100% my own opinion. Always has been, always will be.
More waffle recipes you might enjoy from around the internet:
- Almond and Yogurt Waffles with Orange Honey Syrup from Roost
- Savory Southwest Cornmeal Waffles from The Perfect Pantry
- Sour Milk Waffles from Sassy Radish
- Cinnamon Waffles with Caramelized Apples from Annie’s Eats
- Bacon Cheddar Waffles from Shutterbean
What I was up to…
- One year ago: Haystacks
- Two years ago: Buttermilk Baked Chicken
- Three years ago: Best Roast Chicken
- Four years ago: Bread Pudding