Recipes, Sharon Benton, Benton’s Prosciutto, How to use Benton’s Prosciutto, Benton’s Smokey Mountain Country Hams, Allan Benton, Country Bacon, Country Ham, Prosciutto, Hickory Smoked, Madisonville, TN, Tennessee, Food Purveyor, Recommended, Chef Recommendation, Artisanal, Smoked, Unsmoked, Aged, Slow Cured, salt, brown sugar, sodium nitrite, Albert H. Hicks,

Q & A../../../../Purveyors/Entries/2011/2/17_bentons.html../../../../Purveyors/Entries/2011/2/17_bentons.htmlshapeimage_10_link_0

Rolled Veal with Benton’s Prosciutto and Caper Sauce

Courtesy of Sharon Benton of Benton’s Smoky Mountain Country Hams


- 1 1/3 pounds veal scaloppini

- 1/4 teaspoon freshly ground black pepper

- 4 ounces thinly sliced Benton’s Prosciutto

- 4 ounces thinly sliced mozzarella cheese

- 10 - 12 whole sage leaves

- 1 cup white wine

- 2 tablespoons fresh lime juice

- 3/4 teaspoon Dijon mustard

- 2 teaspoons capers

- 1/4 teaspoon red pepper flakes

- 2 tablespoons unsalted butter


1) Pound veal slightly to tenderize.

2) Sprinkle with pepper and top each piece with Benton’s Prosciutto, cheese and sage leaves.

3) Roll veal up from the end and hold together with toothpicks.

4) In a small, non-reactive mixing bowl, mix together wine, lime juice, mustard, capers, and pepper flakes. Reserve.

5) Preheat oven to 350 degrees F.

6) In large saute pan or skillet over medium heat, melt butter.

7) Add veal and brown on both sides.

8) Transfer veal to large baking sheet and cook for 7 to 8 minutes or until cheese is melted, but not oozing out of rolls.

9) While veal is baking, add wine mixture to the saute pan and simmer to reduce slightly.

10) Place veal rolls on plates and top with sauce.


Madisonville, TN

Baked Pasta with Spinach, Ricotta and Benton’s Own Prosciutto

Courtesy of Sharon Benton of Benton’s Smoky Mountain Country Hams


- 1 pound gemelli (or other pasta)

- 6 ounces thinly sliced 12 month old Benton’s Prosciutto

- 2 packages (10 ounces) frozen chopped spinach

- 2 cups milk

- 2 cups ricotta cheese minced garlic

- 1/2 cup grated Parmesan cheese

- Salt and pepper


1) Preheat oven to 400 degrees F.

2) Cook one pound gemelli (or other pasta) a few minutes less than package instructions suggest.

3) Cut 6 ounces Benton’s Sliced Prosciutto into thin strips.

4) In a 9 by 13 inch baking dish, toss pasta with 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed of excess moisture, half of Benton’s Prosciutto, 2 cups milk, ricotta cheese, and 1 garlic clove.

5) Season with coarse salt and ground pepper.

6) Top with remaining Benton’s Prosciutto and 1/2 cup grated Parmesan cheese.

7) Bake until golden brown about 30 to 40 minutes.


Benton’s Prosciutto Stuffed Chicken Breast

Courtesy of Sharon Benton of Benton’s Smoky Mountain Country Hams


- 6 boneless chicken breasts

- 2 eggs

- 6 basil leaves, finely chopped

- 1/4 cup chopped fresh parsley

- 1/2 cup Italian style bread crumbs

- 1/4 cup Parmesan cheese

- 1 tablespoon chopped fresh rosemary

- 1/2 cup melted butter

- 1/4 pound thinly sliced Benton’s Prosciutto

- Salt and pepper


1) Heat oven to 375 degrees F.

2) Spray baking dish with nonstick cooking spray.

3) Gently pound chicken breast with meat mallet until about 1/4 inch thick.

4) Repeat with remaining chicken breast halves.

5) Lightly salt and pepper each breast half.

6) Mix eggs, basil leaves, chopped fresh parsley, 1/4 cup butter, Italian style bread crumbs, Parmesan cheese, fresh chopped rosemary, chopped Benton’s Ham or Prosciutto, until blended.

7) Brush chicken breast with melted butter.

8) Spread filling over chicken.

9) Start at small end, roll up, and secure with a toothpick.

10) Dip chicken in melted butter and coat with breadcrumbs.

11) Add oil to a large pan or skillet over medium heat.

12) Lightly brown on all sides.

13) Place chicken in 9x13 baking dish and cook for 20 to 25 minutes, until golden brown.


Benton’s Prosciutto Wrapped Asparagus

Courtesy of Sharon Benton of Benton’s Smoky Mountain Country Hams


- 1 1/2 pounds trimmed asparagus

- 1/4 cup white wine

- 1/2 cup melted butter

- 1/4 pound thinly sliced 12 month old Benton’s Prosciutto

- 5 thin slices provolone cheese


1) Bring wine and butter to a boil in a shallow pan.

2) Add asparagus and cook for 3 minutes.

3) Remove asparagus and place in an ice water bath for 1 minute.

4) Remove asparagus and wrap 4 to 5 pieces in 1 thin slice of provolone cheese and then wrap with one 1 1/2 to 2 inch wide strip of Benton’s Prosciutto.

5) Place on shallow baking sheet and place in preheated oven at 375 degrees F until cheese is melted.

6) Serve immediately.



Allan Benton, owner of Benton’s Smoky Mountain Country Hams.


Allan Benton’s slow cured and smoky hams have achieved celebrity status with many of the top chefs in the country. They love his products so much, they specify on their menus that they are using Benton’s.



Ham / Bacon / Prosciutto

2603 Highway 411

Madisonville, TN 37354

T: 423.442.5003



F.E.D. Travel Guides
Find a travel guide »../../../../../guide/download_guides.html../../../../../guide/download_guides.htmlshapeimage_31_link_0