Holiday dinners are all about creating unforgettable moments, and nothing sets the stage better than bold, memorable flavours. Enter the Sticky Plum Glazed Festive Ham by Zimmy’s Nook—a true star of the table. With its juicy, tender meat and a glaze bursting with spiced plum richness, this dish brings a special kind of magic that leaves everyone at the table happily quiet, relishing each bite.

This isn’t just another main course—it’s a tradition in the making. Perfect for intimate family gatherings or larger celebrations, it’s destined to become the recipe your guests can’t stop talking about. One bite, and they’ll be hooked.

Ingredients

• 4.5 kg (10 pound) Grimm’s Festive Ham, bone in
• 10 cardamom pods, pods lightly bashed
• 1 blood orange, cut into 6 slices
• 6-8 plums, halved (we used red plums)
• 1 red onion, cut into wedges (leave the root intact to hold them together), optional
• 6 sprigs of thyme, optional

Sticky Plum Glaze

• 6-8 plums, chopped (we used a combination of red and black plums)
• 2 cups dark brown sugar, loosely packed (a little less works too)
• ½ cup port wine
• ¼ cup balsamic vinegar
• 2 teaspoon freshly minced ginger
• ¼ cup freshly squeezed blood orange juice
• ½ teaspoon crushed cardamom (remove seeds from pods and crush with a mortar & pestle)

Instructions

Preheat the oven to 350°F

For the Ham:

1. Lightly carve a crosshatch pattern across the top of the ham.
2. Place the ham on a rack in a small roasting pan.
3. Add 12 slightly crushed cardamom pods, one blood orange sliced, a couple of sprigs of thyme and two cups of hot water into the roasting pan.
4. Cover tightly with tin foil and cook for 2 to 2 ½ hours or until the ham has reached an internal temperature of 130°F. Baste the ham with pan juices.

Make the Sticky Plum Glaze:

1. While the ham is cooking, make the glaze.
2. Put the chopped plums into a 3-quart saucepan with the sugar, port, balsamic vinegar, ginger root, orange juice and crushed cardamom seeds. Place over a medium heat and cook for 20-25 minutes, until the plums have completely broken down to create a sticky jam consistency.
3. Blitz with an immersion blender until smooth.

Glaze & Finish the Ham:

1. Once the ham has reached 130°F, remove the ham from the oven.
2. Raise the heat to 400°F.
3. Spread the halved plums and onion wedges around the roasting pan.
4. Brush the ham all over with a good layer of the spiced plum glaze.
5. Roast for 25 minutes, adding another layer of glaze halfway through the cooking time.
6. When the glaze has started to caramelise and the plums are soft, remove from the oven and leave to rest. **Watch the glazing process carefully and reduce the heat if the glaze begins to burn.

Carve & Serve:

1. Slice and serve with the plums and extra plum sauce on the side.
2. Enjoy!

Looking for a hearty, comforting dish to warm you up on a chilly evening? This Polish Sausage & Butternut Squash Gnocchi is the perfect blend of savoury, nutty, and creamy flavours that will satisfy every craving. Grimm’s Polish Sausage adds a smoky richness, while tender butternut squash and crispy gnocchi bring a delightful contrast in texture. Fresh sage and a splash of sherry wine elevate the dish with aromatic depth, and a sprinkle of Parmesan and toasted pine nuts ties it all together with a nutty, cheesy finish. Whether you’re hosting friends or indulging in a cozy dinner for the family, this recipe is bound to impress with its comforting flavours and simple, rustic charm.

Ingredients

• 1 Grimm’s Polish Sausage Ring 
• 500g pack of gnocchi 
• 1 pack of fresh sage 
• 1 small/medium butternut squash diced into small cubes ( 2 1/2 cups) 
• 2 small shallots 
• 1/2 cup of pine nuts 
• 1/2 cup of fresh Parmesan plus extra for garnish 
• 1/2 cup of heavy cream 
• 2 tablespoons of sherry cooking wine 
• 1 brick of unsalted butter 
• Olive oil 

Instructions

1. In a pot of boiling water, cook gnocchi to package instructions. Remove gnocchi from water and place in a bowl. Toss with olive oil to prevent sticking and set aside. Reserve 1/2 cup of Pasta water.
2. On medium heat in a pan, add 3 tablespoons of butter and 4 sage leaves. The sage will infuse the butter. Once fully melted, add in diced shallots and small cubes of butternut squash. Turn heat to medium high and sauté for approximately 6-7 minutes. Deglaze with the sherry wine vinegar and add in your Polish Sausage sliced into rounds. Continue to cook until the sausage gets crispy edges and the squash is cooked through (about 5-6 more minutes). 
3. Remove the squash and sausage mixture and place in a bowl. Add olive oil into the same pan and on medium high heat, add the cooked gnocchi. If your pan is too small, do it in batches. Crisp up the gnocchi on one side and toss. 
4. At this point, add in the sausage and squash mixture. 
5. Add in the cream, 2 tablespoons of butter, and the parmesan. Toss until everything is well coated. Add in pasta water as needed. Start with 1/4 cup. Toss in the pan until the sauce is slightly reduced. 
6. Finish by placing the gnocchi in a bowl and garnishing it with toasted pine nuts, crispy sage leaves, parmesan and a little flakey salt. 
7. Enjoy!

Ingredients

• 1 package of Grimm’s Jalapeno Cheddar Smokie Poppers

• 1.5 lb bag of baby potatoes
• 1 can or 2-3 corn cobs
• 1 medium jalapeno 
• 1 bunch of dill
• Olive oil
• Salt & pepper to taste
  
  For the Dressing: 
• 3/4 cup of mayonnaise
• 1/2 cup of sour cream
• 1/3 cup of grated parmesan
• 1 lemon, juiced
• 1-2 splashes of pickle juice
• Fresh dill to taste, save the rest for garnish

Instructions

1. In a large pot filled halfway with water. Par boil potatoes until soft, about 10 minutes.
2. Strain from pot, cut in half and toss with olive oil salt & pepper. Place on a sheet tray into a preheated oven of 425. Cook for 10 minutes, toss and cook for 7-10 minutes more until crispy and golden.
3. While potatoes are cooking. Add a swirl of oil in a pan. Slice the jalapeno cheddar poppers in slices and sauté in the pan until cooked through and a nice crust has formed.
   1. Optional: Can slice Smokie Poppers & air fry instead.
4. Remove sausages, add into the same pan the corn and sliced jalapeño. Cook until cooked through with some of the corn becoming crispy. About 7-8 minutes. Add the sausages back into the pan and remove from the heat.
5. Remove the potatoes from the oven. Place in a bowl add the sausage mixture into the bowl and toss. Pour in dressing and garnish with extra dill.
6. To make dressing, add all ingredients into a food processor and blend until incorporated. Add salt and pepper to taste.
7. Enjoy!

Halloween is coming up, and we’re ready for a FANG-tastically GRIMM day! ??‍♂️ We’re a little batty for these frightfully delicious Mummy Bites using our BRAND NEW Smokie Poppers, made by Chanelle Saks (@chezchanelle)!

These mouthwatering Mummy Bites are bursting with the spicy and savoury flavours of Jalapeno & Cheddar – plus, they’re completely gluten & soy FREE!

*Gluten free recipe must use gluten free pastry

Ingredients

• 1 package of Grimm’s Jalapeno Cheddar Poppers
• 1/2 package of frozen puff pastry, thawed
• 1 tsp melted butter
• Candy eyeballs (optional)
• For serving: ketchup and mustard

Instructions

1. Preheat a skillet over medium heat and gently warm up the Grimm’s Jalapeno Cheddar Poppers for about 8 minutes, flipping often.
   Once expanded and golden, remove from the heat and set aside to cool slightly. 
2. Roll out the thawed pastry dough into a rectangular shape, about ¼ inch thick. Using a pasta cutter, make thin strips (about a ¼ inch). 
3. Preheat the oven to 350F. 
4. Wrap each Jalapeno Cheddar Popper with a strip of pastry, don’t worry about making them all the same – they are meant to be unique! 
5. Brush with melted butter (or an egg wash) and cook in the preheated oven until golden brown (about 12-15 minutes).
6. Serve like this or allow to cool slightly then dot each one with mustard or ketchup then place the candy eyeballs.
7. Serve with your favourite condiment and enjoy!

Grab your costumes, call your friends, and trick or treat yourself with this delicious char-SPOOK-erie board! ?

Our friend, @aka.foodiedreams, prepared this un-BOO-lievably tasty recipe using our Signature Deli Pack and Canadian Clubhouse Deli Pack!

Ingredients

• 1 pack Grimm’s Canadian Clubhouse Deli Pack
• 1 pack Grimm’s Signature Deli Pack
• Marble Cheddar Cheese, cubed
• Mozzarella cheese, sliced
• Chocolate pretzels
• Green grapes
• Chocolate-covered strawberries
• Walnuts
• Crackers
• Small Plastic Skull (for decorating)

Instructions

1. Place the plastic skull at the center of a large wooden board and wrap it in plastic food wrap.
2. Cut the Grimm’s deli meats in half to make them easier to place on the skull.
3. Layer the meats on the skull, starting from the top, overlapping them to create a “skin-like” look. Press the slices gently so they stick to the skull.
4. Cut a grape in half and add a chocolate chip in the middle for the eyes.
5. Around the meat skull, create sections for the accompaniments.
   • Arrange cubed marble cheddar and mozzarella cheese slices around the skull (Optional: use a ghost shaped cookie cutter to cut the mozzarella).
   • Add clusters of green grapes for a pop of color.
   • Place chocolate pretzels and chocolate-covered strawberries for a mix of sweet and savory. (Optional: decorate strawberries as Frankenstein and Mummies)
   • Scatter walnuts for texture.
   • Fill in the remaining spaces with crackers to serve alongside the meat and cheese.
6. Enjoy by pulling deli meats off the skull to pair with cheese, crackers, and fruits!

Our NEW Jalapeno & Cheddar Poppers are perfectly crafted for any gathering. They make the best bite-size lettuce wraps! Perfect for a weeknight dinner, lunch or snack! Pair with a pico de gallo salsa and cilantro crema for a fresh and delicious meal.

Ingredients

• 1 Package of Grimm’s Jalapeno Cheddar Poppers
• 1 head of lettuce
  
  Seasoning blend
  (to be divided for the Pico de Gallo Salsa and Cilantro Crema):
• 1 tsp garlic powder
• 1 tsp seasoning salt
• 1 tsp smoked paprika
• 1/2 tsp cumin powder
• 1/2 tsp pepper
  
  For the Pico de Gallo Salsa:
• 2 tomatoes, diced
• 1/2 onion, diced
• 1 jalapeno, diced
• Juice from 1/2 lime
• 2 tsp Seasoning blend
  
  For the Cilantro crema:
• 1/2 cup sour cream
• Juice from 1/2 lime
• 1-2 tbsp cilantro
• 1 tsp Seasoning blend

Instructions

1. Prepare the pico de gallo salsa by combining all the ingredients and set aside. Repeat for the cilantro crema.
2. Preheat a grill to medium heat and grill the poppers until just expanded and browned, careful not to heat them too high. Cook for about 5 minutes a side.
3. To fresh lettuce cups, add the Jalapeno Cheddar Poppers and top with the salsa and crema. Enjoy!

Summer grilling isn’t over just yet, and nothin’ says Canadian BBQ season like some Surf & Turf! We partnered up with @aka.foodiedreams to bring you this delicious Bacon Wrapped Scallop recipe with a side of Korean Spicy Mayo that will take your breath away! 

Ingredients

• 22-24 Large Sea Scallops

• 1 Package of Grimm’s Thick Sliced Centre Cut Bacon
• Toothpicks / Skewers
• Optional: Pepper (to taste)
  
  For the Korean Spicy Mayo Dip: 
• 1/4 Cup of Mayonnaise
• 1 Tablespoon of Gochujang (Korean Chili Paste)
• 1 Teaspoon of Lemon Juice

Instructions

1. Preheat your barbecue or grill.
2. Pat the scallops dry with a paper towel.
3. Place the Grimm’s Thick Sliced Centre Cut Bacon slices on the grill and cook them for about 3-4 minutes, until they’re halfway cooked but still soft enough to wrap around the scallops. Remove from the grill and let them cool slightly.
4. Season the scallops with pepper (optional). Wrap each scallop with half a piece of bacon and secure it with a toothpick or skewer.
5. Place the bacon-wrapped scallops back on the grill. Cook for about 3-4 minutes per side, or until the scallops are opaque.
6. To make the Korean spicy mayo dip, mix the mayonnaise, gochujang, and lemon juice in a small bowl until smooth. Enjoy!

This Chipotle Smokie is definitely the Smokie of the Summer! ☀ We teamed up with MasterChef’s Chanelle Saks (@chezchanelle) to bring you a delicious Chipotle Smokie recipe with Salsa Verde & Queso Fresco. There’s nothing better on a hot summer’s day! 

Ingredients

• 1 Package of Grimm’s Chipotle Bavarian Smokies
• 6 Buns
  
  For the Salsa Verde:
• 5 tomatillos, leaves removed and rinsed
• 1 white onion, quartered
• 1 jalapeno, deseeded and quartered
• 3 cloves garlic, tops removed but skin on
• ½ cup cilantro
• Juice from 2 limes
• 1 tbsp neutral oil
• Sea Salt, Seasoning Salt and Pepper to taste
• Queso Fresco cheese for serving

Instructions

1. Preheat the grill to 450F.
2. Remove the leaves from the tomatillos and rinse well to remove stickiness.
3. For the Salsa Verde: to a grill pan, add the tomatillos, quartered onions and jalapenos, then drizzle with olive oil and season with salt and pepper.
4. Cut the top off the garlic cloves but leave the skin on. Wrap in aluminum foil and drizzle with olive oil, then add to the grill pan.
5. Place the grill pan on the grill for about 10 minutes, flipping everything halfway.
6. After 10 minutes, on the other side of the grill, add the smokies and grill over medium heat for about 8-10 minutes, flipping halfway.
7. Remove the Salsa Verde ingredients from the grill and allow to cool for a few minutes before adding to a food processor or blender. Add cilantro, lime juice, oil and season well to taste. Blend until well incorporated.
8. Serve Chipotle Smokies with a generous amount of Salsa Verde and Queso Fresco. Enjoy!

Imagine a perfectly grilled Bacon & Cheddar Smokie, sizzling hot off the grill, combined with your favourite tastes, textures and toppings of pizza! Sounds good, doesn’t it?

Well, now you can give your imagination the day off and make them for yourself!

This delicious fusion recipe features gooey mozzarella, spicy jalapeños, tangy pickled onions, fresh arugula, tomato sauce, fresh tomatoes and Grimms’ Bacon & Cheddar Smokies. Finished with a drizzle of mustard and hot honey, this dish is perfect for a fun summertime BBQ.

Ingredients

• 1 450g package Grimm’s Bacon & Cheddar Smokies, 6 smokies
• 700 g ball of pizza dough, dusted with flour & divided into 6 equal balls
• Olive oil, for brushing
• 200 g Mozzarella, shredded
• 300 mL Passata (Strained tomatoes)
• Quick Pickled Jalapeños, see recipe below
• Quick Pickled Red Onions, see recipe below
• 2 cups arugula, loosely packed
• 2 medium tomatoes, wet core removed, diced, sprinkled with salt & dried oregano
• Mustard
• Hot honey (optional)

Quick Pickled Jalapenos & Onions

• 2 medium jalapenos, thinly sliced
• ½ large red onion, thinly sliced
• 1 cup of water
• ¾ cup apple cider vinegar
• 1 tablespoon white sugar
• 2 teaspoons salt

Instructions

Make the Quick-Pickles Jalapenos & Onions

• Add the jalapenos and red onions, into two separate a mason jars.
• In a small saucepan, combine the water, vinegar, sugar, salt, and bring to a boil. Cook for 2-3 minutes until the sugar is dissolved. Turn off heat and let the mixture cool for 2-3 minutes.
• Pour mixture over the vegetables in a mason jar and screw on the lid. Let the jar cool at room temperature for 30 minutes, then refrigerate for at least 60 minutes before serving.

Preheat the Grill

• Preheat half the charcoal or gas grill on high (target 500F with the lid closed)

Prepare the Dough

• Dust a clean work surface with flour.
• Stretch the pizza dough into a 6-inch circle.
• Brush the inside of the dough lightly with olive oil.

Stuff & Grill the Dough & Smokies 

• Evenly spread the shredded mozzarella over half of the dough.
• Fold the dough in half to cover the cheese, lightly pressing the edges to seal.
• Lightly oil the top of the dough.
• Place the stuffed dough, oil side down, on the indirect side of the preheated grill. Oil the second side and close the lid.
• Bake for 3-4 minutes on each side, until the dough has puffed up and is light and airy.
• Reduce the grill to medium-high and place the smokies on the direct heat. Cook for 8 minutes turning every two minutes. (if cooking too quickly, move to indirect heat).
• Move the pizza dough to the direct heat and cook for 1 minute per side until golden brown and the cheese is melted. Remove to a board to assemble sandwiches.

Assemble the Sandwich

• Carefully open the folded dough.
• Spread a couple of spoonsfuls of passata over the melted mozzarella.
• Add a layer of pickled jalapeños and pickled red onions for a spicy and tangy kick.
• Top with fresh arugula for a peppery crunch and the seasoned diced tomatoes.
• Place a bacon & cheddar smokie in the center.

Finish & Serve

• Drizzle with mustard and hot honey (if using) to taste.
• Fold the sandwich back together and press gently.
• Slice in half if desired and serve immediately.

May is Celiac Awareness Month, and we’re celebrating by teaming up with Kristy (@aka.foodiedreams) to bring you the cutest GLUTEN-FREE Stacked Tortilla Pizza – in the shape of a bear! Not only is this delicious recipe entirely gluten-free, but it’s perfect for families, kids, or those who love cute things ✨

Ingredients

• 1 pkg Grimm’s Gluten-free Rice Tortillas
• 1.5 cups pizza sauce
• 2 cups mozzarella cheese
• 1 pkg Grimm’s Pizza Pack (Pizza Salami, Pepperoni, Cooked Ham)
• Any other pizza toppings you desire (ex. pineapple, mushrooms)

Instructions

1. Preheat your oven to 375°F (190°C).
2. To create the bear’s ears, fold a Grimm’s gluten-free rice tortilla in half, then in half again. Use a round object such as a cup or small plate to trace and cut out four small circles.
3. For the base of our pizza, place one large gluten-free rice tortilla on a baking sheet lined with parchment paper. Position two smaller rice tortillas at the top to form the bear’s ears.
4. Spread a layer of pizza sauce evenly over the tortilla.
5. Sprinkle a generous amount of shredded mozzarella cheese on top of the sauce.
6. Place the second rice tortilla above the first one and spread another layer of pizza sauce and cheese on top.
7. Add toppings from Grimm’s pizza pack (pepperoni, salami, ham) along with any additional toppings you desire!
8. Bake the tortilla pizza in the preheated oven for around 10 minutes, or until the cheese is melted, and the edges of the tortillas are golden brown.
9. Once baked, carefully remove the tortilla pizza from the oven and allow it to cool for a few minutes.
10. Slice, serve, and enjoy!

Mother’s Day is just around the corner, so we teamed up with MasterChef’s Michael Varga (@vargacooks) to bring you the ultimate Mother’s Day Brunch! 

What better way to show your love to your mum than a classic breakfast in bed, and there’s no tastier option than these delightful Poached Eggs on Sourdough with Bacon & Avocado Crema! Show off your cooking skills and give your mom a gift filled with love – they do say food is the key to the heart! ♥

Ingredients

• 2 large eggs 

• 2 slices Grimm’s Thick Sliced Centre Cut Bacon

• 2 slices sourdough 

• 1 large onion 

• 1/2 cup cherry tomatoes 

• 1/2 cup smoked cheddar 

  
  For the Avocado Crema:

• 1 large avocado 

• 2 limes

• 1/2 cup fresh cilantro

• 1/2 cup fresh parsley 

• 1/4 cup pickled banana pepper 

• 1 tsp garlic powder 

• 1 tblsp liquid from banana pepper 

• Kosher salt & pepper to taste 

Instructions

Eggs

• Poach in a small pot filled with water.
• Bring to a boil and turn the heat down so the water is simmering.
• Add in 1 tablespoon of vinegar.
• Crack the egg into a small bowl or ramekin and carefully drop the egg into the simmering water.
• A large egg should take 2.5 – 3 minutes for a soft poach.

Bacon

• Fry bacon in a pan or cook in a preheated oven until desired doneness.

Onion

• Add 1 tablespoon each of butter and olive oil into the pan on medium heat.
• Add in sliced onion.
• Stirring occasionally for 15 minutes.
• Add in 1 tablespoon each of maple syrup and salt.
• Stir together and continue to cook until the onions are a sweet caramel color.
• Another 10 minutes.
• Cut cherry tomatoes in half and add them in to the onion mixture.
• Grate the smoked cheddar into the onion mixture and stir it in to let it melt. 

Avocado Crema 

• In a food processor, add in avocado, fresh herbs, banana peppers, garlic powder, juice from 2 limes and blitz until smooth.
• Add salt and pepper to taste.
• Add olive oil while mixture is blending to thin out if desired. 

Build it

• Toast the sourdough.
• Place onion, tomato, smoked cheddar mixture on the bread.
• Next place the bacon and a poached egg.
• Spoon the avocado crema on top of the egg.
• Finish with some flakey salt. 

Spring is here, which means barbecue season is just around the corner! Everyone knows Pasta Salad is a staple side dish, so whether you’re bringing it to the potluck or hosting and need an easy and delicious recipe, this Pasta Salad with Jalapeno & Cheddar Pepperoni Bites has you covered! 

Plus, the Jalapeno & Cheddar Pepperoni Bites are a 2024 PRODUCT OF THE YEAR* in Canada!

*Survey of 4000 by Kantar.

Ingredients

• 1 package (300g) Grimm’s Jalapeno & Cheddar Pepperoni Bites, chopped
• 1 box (375g) of rotini pasta
• ¾ cup cheddar cheese, cubed
• 1 cup cherry tomatoes, halved
• ½ cup pickled and sliced jalapenos (with brine)
• ¼ cup red onion, diced
• ¾ cup roasted red peppers, diced
  
  For the dressing:
• ¾ cup sour cream
• 2 tbsp mayonnaise
• Juice from 1 lime
• ¼ cup cilantro, freshly chopped (reserve some of serving)
• ½ tsp seasoning salt
• ½ tsp freshly cracked pepper
• ½ tsp garlic powder
• ¼ tsp cumin powder
• ¼ tsp smoked paprika

Instructions

1. Chop all the pasta salad components and set aside.
2. For the dressing, combine all the ingredients and mix well to combine then set aside.
3. Cook pasta according to package instructions and set aside to come to room temp.
4. In a skillet drizzled in olive oil or cooking spray, gently warm up the Grimm’s Jalapeno Cheddar bites over medium heat (not too hot or they may burst). Allow to cool then chop.
5. To a large bowl, add the room temp pasta and mix in the dressing followed by the salad ingredients.
6. Add the Grimm’s Jalapeno &  Cheddar Pepperoni Bites and finish with cilantro.
7. Enjoy at room temp!