Never baked a fresh ham?
It’s easy, and Annette Barham graciously agreed to share her favorite orange-spice glaze recipe to help make your ham extra-special, but if you’re looking for an even easier way to add flavor without the fuss, pick up a few jars of Beautiful Day Farm jams and jellies while you’re at the store and go the heat-and-serve route instead.
Pick yours up your Easter dinner supplies at The Store 10 a.m. to 6 p.m. April 14, 15 and 9 a.m. to 3 p.m. April 16.
Tom Mentzer runs Mentzer PR Group in Kansas City and he is known as a wonderful cook! When he stopped by Barham Family Farm recently, we asked if he would share what he did with the flank steak he bought. He shared this impromptu recipe based on chimichurri, an Argentinian herbed oil served with grilled meats. The recipe would also work with skirt steak, although you might want to marinate the skirt steak before grilling.
Put an egg on it! This recipe was inspired by the rendered duck fat, a precious ingredient for chefs and especially delicious on all manner of potatoes.
Add pasture-raised eggs with deep yellow yolks, duck or chicken.
If you're a hothead, add a splash of Fair Share Farms fermented hot sauce!
Recipe courtesy of Chef Cynthia Hetrick of Vinegar Hill Farm, Cameron, Missouri
Chef Cynthia joined the Air Force in the late ‘80s and became an chef, learning the fundamentals of commercial cooking. She retired and continues in the Air Force Reserves while her husband flew C-130s for the Air National Guard.
While both were still working, they bought a farm in Northwest Missouri with a history known as Vinegar Hill near Wallace State Park.
Plans are now underway to open a country store catering to state park campers, visitors and locals offering Barham Family Farm meats and products to their patrons.
Resolved to eat better in 2022? Pork tenderloin is naturally lean protein and an excellent source of thiamine, vitamin B6, phosphorous and niacin.
This healthy recipe was developed exclusively for Barham Family Farm, a producer of pork, beef, chicken, and eggs, located 30 minutes north of downtown Kansas City, in Kearney, Mo.
The 100-year-old farm is owned by Kenny and Annette Barham, and their sons. Their animals are pasture-raised, non-GMO fed, and raised without antibiotics or growth hormones.
The Barhams supply some of Kansas City’s top restaurants, including The Farmhouse, Cafe Sebastienne, Fox & Pearl, The Antler Room, The Town Company, Urban Cafe, and more.
Individual consumers can buy Barham Family Farm meats and sundry products from the Barhams. With a minimum purchase of $150, they’ll deliver to your doorstep. Or visit The Store. Hours are 10 a.m. to 6 p.m. Thursday and Friday and 9 a.m. to 3 p.m. Saturday.
Be sure to visit www.barhamfamilyfarm.com/recipes frequently to search for new recipes. The website offers the Barham’s personal favorites and those developed specifically for their cuts, as well as recipes from top chefs, including Alex Pope of Local Pig, Vince Paredes of The Farmhouse and Chad Tillman, formerly of Norcini.