BREAKFAST

Start every day with something delicious.

 
LUNCH

Bring excitement back to your lunchbox.

 
DINNER

Delicious dinners don’t have to be complicated.

 
APPETIZERS

Kick off your next party with crowd-pleasing, smile-inspiring appetizers.

 
DESSERT

End every meal on a high note with Hatfield.

 
 
 
 

To make clean-up easier, you can line your baking pan with parchment paper, aluminum foil or use a d


To make clean-up easier, you can line your baking pan with parchment paper, aluminum foil or use a disposable roasting pan.

Let your ham rest for at least 15 minutes before slicing.


Let your ham rest for at least 15 minutes before slicing. Not only will it be easier to carve, it’ll also let the juices mingle for the perfect flavor.

For juicy insides and a crisp outside.


For juicy insides and a crisp outside, cover your ham loosely with aluminum foil during cooking. Remove for the last 30 minutes to crisp the surface.

Keep ham moist while baking.


To keep ham moist while baking, set your oven temperature between 325º and 350º F. For boneless ham, bake 12–15 minutes per pound; for bone-in or spiral-cut ham, bake 15–20 minutes per pound.

Make the best tasting potato salad.


To make the best-tasting potato salad, make it a day ahead to let the flavors marinate.

The safest and most accurate way to determine if meat is safely cooked.


The safest and most accurate way to determine if meat is safely cooked is by its internal temperature. This can be read with a meat thermometer.

For sausage sandwiches, add the toppings the moment before you eat.


For sausage sandwiches, add the toppings the moment before you eat. This will keep your rolls crisp all the way through to the last bite.

Keep the sausage casing intact while cooking.


Keep the sausage casing intact while cooking. It keeps the flavorful juices in and the sausage from becoming charred and dry.

The easiest and safest way to slice ribs is to place them meat-side down.


The easiest and safest way to slice ribs is to place them meat-side down.

For a simple rib rub, combine equal parts of salt, pepper, brown sugar, and paprika.


For a simple rib rub, combine equal parts of salt, pepper, brown sugar, and paprika. For extra flavor, add spices like cumin, garlic powder, onion powder, and chili powder to the mix.

Moist and juicy ribs.


For moist and juicy ribs, smother them in sauce halfway through cooking.

Spray ribs with apple cider vinegar before grilling.


Spray ribs with apple cider vinegar before grilling. This will make them more tender and flavorful.

Food continues to cook after it’s off the grill.


Food continues to cook after it’s off the grill. Account for this for perfect timing.

Don’t overcrowd the grill.


Don’t overcrowd the grill. It’s tempting, but leave it a quarter empty. While this gives you room to maneuver, it also provides a safety zone between raw meat and other foods being grilled.

Keep that grill from sticking.


After starting and cleaning your grill, brush the grates with canola or vegetable oil. Use tongs to hold the oiled wad of paper towels. This will help prevent food from sticking.

For ham that’s juicy on the inside, crispy on the outside.


For ham that’s juicy on the inside, crispy on the outside, cover it loosely with aluminum while cooking, but take it off for the last 30 minutes to crisp the surface.