Who We Are

If there was a sweet potato capital of the world, it would be Snow Hill, North Carolina and if there was a Sweet Potato Man, it would be Bobby Ham. For over 40 years, The Ham Family has been committed to growing, packing, shipping and processing the finest sweet potatoes and sweet potato products on the market. Currently Ham Farms ships locally, nationally, and even exports to more than 16 countries worldwide. No matter the destination, we take pride in delivering all our products from our family farm to your table.

The Ham Farms Difference

Year round

Year-Round
Supply

Logistics

Integrated 
Logistics

100%25%20traceability

100%  
Traceability

Exporter%20%281%29

Experienced  
Exporter

  • Pot img1

    4

    CROPS

  • Globe icon

    16

    COUNTRIES

  • Packing icon

    4

    PACKING FACILITIES

  • Process icon

    3

    PROCESSING FACILITIES

Recipe of The Day


Socca with spinach and sweet potato noodles 1200x750

French Chickpea Crepe With Spinach and Sweet Potato Latkes

French Chickpea Crepe With Spinach and Sweet Potato Latkes

Ingredients

1 cup chickpea flour
1 cup water
2 tablespoons olive oil, plus more for baking
1/2 teaspoon salt
1 1/2 cups baby spinach
1 garlic clove, minced
1 sweet potato
1 teaspoon chipotle chili pepper
1/4 teaspoon sea salt
1 tablespoon olive oil or canola oil
1 teaspoon paprika
Pepper, to taste

Directions

  1. Preheat the oven to 450°F.
  2. Mix all of the socca ingredients in a bowl and set aside while you prepare the sweet potato latke, or for at least 5 minutes.
  3. Peel the sweet potato and cut it into very long, thin strings, using a julienne peeler or with a potato peeler.
  4. In a medium bowl, mix the potato, olive oil, chipotle chili pepper, and salt. Bake for 5-10 minutes. Don’t turn off the oven yet.
    In the meantime, heat 1 tablespoon olive oil, add minced garlic clove and baby spinach, and sauté for 3 minutes.
  5. When ready to make socca, put an oven-safe 10-inch nonstick skillet in the oven to preheat.
  6. Once the skillet is hot, carefully remove it from the oven. Pour in 2 tablespoons olive oil and swirl the the skillet to evenly distribute. Pour in the chickpea batter and return the skillet to the oven.
  7. Cook for to 15-20 minutes, until the socca is set and the edges are browning and pulling away from the sides of the pan.
  8. Top soccas with ajvar, spinach, and sweet potato latke.