Celebrate the season with entertaining including festive recipes from Boar’s Head. Perfect for your Christmas get-together, Boar’s Head provides an array of gluten-free meats, cheeses, and products perfect for your holiday menus!



Sweet Slice® Ham with Brown Sugar & Spice Glaze

Makes 12 servings





1 jar Boar’s Head Brown Sugar & Spice Ham Glaze Cooking Sauce

5 lbs Sweet Slice® Boneless Smoked Ham


1. Preheat oven to 325 degrees.

2. Remove ham from packaging and lightly score in a diamond pattern with a sharp knife.

3. Place in a shallow roasting pan. Add water to pan.

4. Pat a thin layer of glaze on entire surface of ham, reserve a small amount for basting.

5. Tent ham with aluminum foil, sealing edges tightly to the pan.

6. Bake 15 minutes per pound. Remove ham 15 minutes before it finishes baking and apply additional glaze if desired.

7. Raise oven temperature to 425 degrees and bake uncovered for remaining 15 minutes.


Bread Pudding with Figs and Gouda Cheese and Caramel Sauce

Makes 8 servings


For Bread Pudding:


Challah bread (gluten-free, such as Katz), cut into 1-inch cubes

8 tablespoons butter, unsalted, melted

2 cups whole milk

2 cups heavy cream

1/2 cup granulated sugar

8 large eggs, beaten

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1 dried fig, quartered

2 cups Boar’s Head Gouda Cheese, shredded


1. Whisk the melted butter, milk, heavy cream, sugar, eggs, vanilla, and cinnamon together into a large mixing bowl.

2. Add the figs and Gouda cheese and stir with a wooden spoon. Add the bread and stir until combined.

3. Cover the mixture with plastic wrap and refrigerate for at least 8 hours or overnight.

4. Preheat the oven to 350° F.

5. Grease a 9×13-inch baking dish. Pour the bread mixture into the baking dish and spread evenly.

6. Place the baking dish directly into the oven and bake for 45 minutes, or until golden brown.

7. Remove the bread pudding from the oven and let rest for 15 minutes before slicing.


For Caramel Sauce:


8 tablespoons butter, unsalted

1 cup brown sugar, packed

1 teaspoon pure vanilla extract

1/2 cup evaporated milk


1. Melt the butter and brown sugar in a small saucepan over medium high heat.

2. Carefully bring the butter and sugar to a boil, whisking constantly.

3. Remove the pan from the heat and whisk in the vanilla and milk.

4. Serve immediately with the bread pudding.



Brown Sugar & Spiced Glazed Cream Cheese

Makes 8 servings



8 oz cream cheese

1/4 cup walnuts or pecans, chopped

1 jar Boar’s Head Brown Sugar & Spice Ham Glaze Cooking Sauce

Gluten-free crackers


1. Keep cream cheese refrigerated until ready to use. Unwrap cream cheese and place on serving dish, or slice and plate as shown in photo.

2. Pour Brown Sugar & Spice Glaze over the top of cream cheese until it begins to drip over the edges. Sprinkle chopped nuts over the top of glaze and serve with crackers.



Gluten-Free Blackberry Brie Tartlet

Makes 12 servings



Cooking spray

1 Boar’s Head Old World Delicacies Brie , softened to room temperature

9-inch gluten-free pie crust, thawed to room temperature

1/4 cup blackberry preserves, or flavor of choice

Confectioners powdered sugar , to garnish


1. Preheat oven to 325 degrees.

2. Lightly coat mini muffin tin with non-stick cooking spray.

3. Roll pie crust into ball to form dough. Roll and pat out to 1/4” thickness.

4. Cut 12 squares to fit into muffin cups. Gently press pie crust squares onto bottoms of the 12 cups. Save any remaining pie crust for another use or make additional Brie tartlets.

5. Bake pie crust for 15-20 minutes until lightly browned.

6. Carefully remove tartlets from pan and place on cooling rack.

7. Top each pastry cup with 1/4 teaspoon preserves and 1 teaspoon brie. Dust with powdered sugar to garnish.



Camembert Holiday Torte

Makes 4 servings



1 wheel Boar’s Head Old World Delicacies Camembert Cheese

Pecans, toasted , chopped finely

Ricotta, whole milk

Dried tart cherries , chopped

Apricots preserves , to taste

Gluten-free crackers


1. Refrigerate Camembert until chilled and firm; or freeze 30 minutes, or until firm. Cut Camembert in half horizontally.

2. Combine Ricotta, cherries, and pecans in a small bowl; mix well.

3. After removing the Camembert from its container, line the bottom of it with plastic wrap. Then place the filling in the container and press the content down to shape the filling to the size of the container. This will make the filling the same size and shape as the Camembert ring.

4. Place filling on one half of the Camembert ring. Top with the other piece, cut-side down. Lightly press together.

5. To serve, cut into service size wedges and bring to room temperature. Serve with crackers. Garnish with apricots.



Roasted Pears with Brie

Makes 12 servings



Black pepper, to taste

3 tablespoons sugar

1 tablespoon butter, unsalted

1 Boar’s Head Old World Delicacies Brie, thinly sliced

3 Bosc pears


1. On a clean, flat surface, core and quarter pears and sprinkle with sugar. Try to keep the pear stems intact.

2. Slice the Brie into thin, 2 1/2 inch long slices.

3. Place pears onto a cookie sheet and broil for 8-10 minutes, until slightly browned.

4. Drape one slice of Brie over each pear.

5. Bake until Brie is slightly melted in 400 degree oven.

6. Finish by topping with coarse black pepper.



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