Chef Staib demonstrated a really delicious honey ginger porter glaze and shared with us a delicious ham and cheddar corn muffin recipe.

These recipes are perfect of Easter celebrations any time of the day, whether it’s brunch for a crowd or a small family dinner, Dietz & Watson ham makes getting the holiday dishes done faster and easier.

The corn muffins are a twist on an old favorite and have just a bit of bite with the garlic and scallions. The honey ginger porter glaze makes the already-delicious ham even sweeter and more savory for the special holiday. Using the prebaked ham makes the recipe come together very quickly, leaving you more time to spend with family.

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Prosciutto wrapped asparagus
Ham and cheddar corn muffins
Honey ginger porter glaze with all natural ham

Ham and Cheddar Corn Muffins

2 packages of your favorite corn muffin mix
1 cup finely diced Dietz & Watson Uncured Classic Dinner Ham
1/2 cup Dietz & Watson NY State Garlic Cheddar
1/4 cup finely chopped chives or scallion greens

How To Make
Heat the oven to 375°. Coat a 12 cup muffin pan with cooking spray.
In a large bowl, prepare muffin batter as directed.
Fold in the ham, cheese, and chives or scallions.
Spoon the batter into the prepared cups, filling each three-quarter full. Bake the muffins until their tops are lightly browned, about 20 minutes. Let them cool in the pan on a wire rack for 3 minutes, then turn them out onto the rack and let them cool completely. The muffins can be frozen in a plastic freezer bag up to three months.

Honey ginger porter glaze with all natural ham
Recipe by Chef Walter Staib
Makes 1 cup glaze

2 cups Yards Brew Company George Washington Porter
½ cup honey
1 tablespoon molasses
1 teaspoon nutmeg, ground
1 teaspoon allspice, ground
1 teaspoon ginger, ground
½ teaspoon cinnamon, ground
¼ teaspoon clove, ground
1 tablespoon cornstarch
1tablespoon cool water

How To Make
Bring porter, honey, molasses and spices to a boil over low heat. Let simmer and reduce by half. In a small bowl, combine cornstarch and water. Stir to make a slurry. With porter mixture simmering, slowly stir while pouring in cornstarch mixture. Bring to a boil and remove from heat. Let cool and then use on ham.