How to Cook the Perfect Thanksgiving Ham: 4 Recipes with Golfera’s Gardenia
- Golfera
- Nov 8
- 4 min read
At Golfera, every celebration begins with authenticity, flavor, and care. This Thanksgiving, we invite you to bring an Italian touch to your holiday table with Golfera’s Prosciutto Cotto Gardenia - our signature Italian cooked ham, crafted from select pork legs and gently slow-cooked to achieve unmatched tenderness and natural sweetness.
To honor this special season, Chef Andrea Barattini from 9 Layers has created four exceptional recipes that blend Italian artistry with American tradition. Each dish celebrates the versatility of Gardenia Prosciutto Cotto, pairing it with bold, comforting flavors that make every Thanksgiving gathering memorable.
1.Barbecue-Glazed Prosciutto Cotto
The smoky American classic, refined with Italian artistry.
A true ode to comfort, this recipe combines the warmth of Southern barbecue with the refinement of Prosciutto Cotto. Chef Barattini glazes the ham with a mix of barbecue sauce, honey, and Dijon mustard, roasting it slowly until each slice gleams with caramelized perfection.
Ingredients:
2 lb Golfera’s Prosciutto Cotto
½ cup barbecue sauce
2 tbsp honey
1 tbsp Dijon mustard
Grilled corn, creamy grits, carrots, and green beans
Preparation:
Combine barbecue sauce, honey, and mustard into a smooth glaze.
Brush over the ham and bake at 350 °F for 40 minutes, basting halfway.
Grill briefly at the end for a smoky finish.
Serve with your favorite Southern-style sides.
2.Smoked Pilgrim-Era Prosciutto Cotto with Beans and Root Vegetables
A rustic celebration of simplicity and harvest.
Inspired by the first Thanksgiving table, this dish pays homage to the humble ingredients of the Pilgrim era — beans, grains, and earthy vegetables — elevated through the delicate warmth of Golfera’s Prosciutto Cotto.
Ingredients:
2 lb Golfera’s Gardenia Prosciutto Cotto, thickly sliced
1 cup mixed beans (navy, kidney, or white)
½ cup barley or farro
2 carrots, 1 parsnip, 1 small squash, diced
1 ear of corn, kernels removed
Olive oil, rosemary, thyme, salt, and black pepper
Preparation:
Soak beans overnight, then cook until tender.
In a pot, sauté diced vegetables with olive oil and herbs until golden.
Add beans, grains, and 3 cups of water; simmer for 20 minutes.
Lightly oven-roast the Prosciutto Cotto at 350 °F for 25 minutes until aromatic.
Serve warm over the vegetable and bean mix, drizzled with extra-virgin olive oil.
3. Cajun-Style Roasted Prosciutto Cotto with Shrimp Jambalaya
A fusion of Southern spice and Italian refinement.
From the bayous of Louisiana to the hills of Emilia-Romagna, this recipe unites two culinary worlds. Chef Barattini roasts thick slices of Gardenia Prosciutto Cotto until golden, then pairs them with a rich shrimp jambalaya simmered in bell peppers, garlic, and Cajun spices.
Ingredients:
2 lb Golfera’s Prosciutto Cotto, thickly sliced
1 lb shrimp, peeled and deveined
1 bell pepper, 1 onion, 2 garlic cloves, chopped
2 cups white rice
2 tsp Cajun seasoning
Olive oil, parsley, and salt
Preparation:
Sauté onion, pepper, and garlic in olive oil until fragrant.
Add shrimp, rice, seasoning, and 3 cups of water; simmer until rice is cooked.
Roast the Prosciutto Cotto slices at 375 °F for 25 minutes until lightly caramelized.
Serve over jambalaya, garnished with chopped parsley.
4. Banana-Leaf Wrapped Prosciutto Cotto with Pineapple Glaze
A tropical reinterpretation of Italian elegance.
In this creative twist, Golfera’s Prosciutto Cotto is gently wrapped in banana leaves — a cooking method that locks in moisture and infuses a subtle, earthy aroma. The ham is then brushed with a glaze of pineapple juice, soy sauce, brown sugar, and lemon, balancing sweetness and acidity in perfect harmony.
Ingredients:
2 lb Golfera’s Prosciutto Cotto
3 banana leaves (or parchment substitute)
½ cup pineapple juice
2 tbsp soy sauce
2 tbsp brown sugar
Juice of ½ lemon
White rice and roasted sweet potatoes
Preparation:
Mix pineapple juice, soy sauce, lemon juice, and brown sugar to form a glaze.
Wrap the Prosciutto Cotto in banana leaves and tie securely.
Roast at 375 °F for 40 minutes.
Unwrap, brush with glaze, and bake uncovered for 15 more minutes until caramelized.
Serve with white rice and roasted sweet potatoes.
5. Cuban-Style Mojo Prosciutto Cotto
A dance of citrus, garlic, and sunshine.
This recipe captures the lively rhythm of the Caribbean while honoring Italian balance. Chef Barattini marinates the Gardenia Prosciutto Cotto in a fragrant Mojo sauce a blend of sour orange, lime, garlic, and oregano transforming the gentle Italian ham into a tropical feast of flavor.
Ingredients:
2 lb Golfera’s Gardenia Prosciutto Cotto
1 cup sour orange juice (or equal parts orange and lime juice)
6 garlic cloves, minced
1 tsp cumin, 1 tsp oregano, salt
½ cup olive oil
Yellow rice, fried plantains, and pickle slaw for serving
Preparation:
Combine juices, garlic, olive oil, and spices to create the Mojo marinade.
Marinate the Prosciutto Cotto for at least 4 hours (overnight for deeper flavor).
Roast at 375 °F for 35–40 minutes, basting occasionally.
Serve with yellow rice, crispy plantains, and tangy pickle slaw.
Golfera has crafted specialties that honor Italy’s culinary heritage while embracing innovation and well-being. Our Prosciutto Cotto Gardenia is a symbol of that legacy - made with passion, respect for tradition, and a commitment to quality that begins in the Emilia-Romagna countryside and extends to tables around the world.
This Thanksgiving, celebrate with flavor, love, and authenticity. Let Golfera’s Gardenia Prosciutto Cotto be the centerpiece that brings two cultures -and every guest at your table beautifully together.
Golfera proudly thanks Chef Andrea Barattini from 9 Layers for developing these exclusive recipes a creative expression of Italian craftsmanship meeting American tradition, made possible through shared passion for authentic flavor.
