Smoked Ham & Swiss Strata

One of the many things we love about the Zaycon Fresh boneless ham, besides being really lean and filler free is all the great things we can do with the leftovers. So far we’ve had lots of ham for omelets and sandwiches, plus lots of Patti’s famous casseroles. This one is made with cubes of stale bread, eggs, ham and Swiss cheese. Perfect for brunches and dinners; we made this one for friends after Church. It’s extra easy because it can be made up to 24 hours ahead of time then popped into our Pacific Living Outdoor Oven. Well seasoned with our Swimmin’ in Smoke Booty Shake and white pepper.

Smoked Ham & Swiss Strata
Outdoor Cooking Recipe

Prep Time: 20 minutes
Cook Time: 45 minutes at 350 degrees (177c)
Grill: Pacific Living Outdoor Oven

Pellets: Lumberjack Oak

Ingredients: Smoked Ham & Swiss Strata

Smoked Ham & Swiss Strata
Outdoor Cooking Recipe

Directions: Smoked Ham & Swiss Strata

Spread bread cubes in bottom of lightly greased 3qt. baking dish.
Sprinkle on ham.
In large bowl whisk eggs, milk onion and seasonings.
Pour over bread and ham.
Let stand 15 minutes, stir.
Cover and refrigerate for 4 to 24 hours.
Bake covered for 30 minutes.
Uncover and top with cheese.
Bake additional 15 minutes.
Remove and let stand 10 minutes.

Cubed Ham and Bread

Whisk Eggs, Milk, Onion and Seasonings Pour Over Bread and Ham

Smoked Ham & Swiss Strata
Outdoor Cooking Recipe

Bake Covered for 30 Minutes

Uncover and Top with Cheese, Bake Additional 15 Minutes

Cooking Directions: Pacific Living Outdoor Oven

Cooking in the Pacific Living Outdoor Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Lumberjack pellets because there are so many different kinds and low ash. (Easy clean up.)

Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.

Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it. We did this for 45 minutes at 350 degrees (177c). Perfect…


The bottom stone and it gets “HOT” so you need to stay right with it or you will burn what your are cooking. I only use heavy cast iron or baking dishes here.

For most things I have found that it is better to use the middle shelf. You can use a stone here or not depending on your cook.

Let’s Eat!!!

Smoked Ham & Swiss Strata
Outdoor Cooking Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion,
Ken & Patti
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