More than 40 years ago, Harry J. Hoenselaar chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff still makes the signature bone-in hams one at a time and glazes them in the shop. In addition to the eponymous victuals, the ham denizens turn their braising prowess on similarly delightful platter toppers, including turkey and barbecued pork.
The hammery's kitchens also whip up classic side dishes and desserts, such as the sweet-potato soufflé. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
Secluded amid Black Hills National Forest, Horse Creek Resort at Sheridan Lake is a quiet, rustic getaway. Rugged hiking trails wend through the surrounding woods, leading to rolling hills, grassy meadows, and sun-dappled clearings. A half mile away at Sheridan Lake, you can go fishing, boating, or kayaking in sparkling waters ringed by miles of forested shoreline. You can rent boats at the onsite marina and pick up any essentials, such as bait and tackle and phrasebooks that help you communicate with local mermaids.
The resort’s wooden cabins and RV campsites have easy access to both the lake and forest. Most feature fully stocked kitchens, but there’s also an onsite restaurant that serves prime rib and USDA Choice steaks. You can also request a barbecue grill if you want to grill out in your backyard.
A giant American flag subtly waves hello to patrons from its post high above a fleet of tables, and farming tools plant themselves firmly on a wall inside JoDean's Steakhouse and Lounge. The patriotic theme extends to the kitchen, where chefs grill, fry, and steam USDA Certified Choice steaks, fresh seafood, and sandwiches. More than 50 feet of covered islands emit puffs of steam during daily buffets, including everything from sirloin tips and all-you-can-eat crab legs to Sunday-morning ham-and-cheese omelets. Inside the dining room, framed prints by Bob Byerley adorn the wall, and the lounge boasts a hearty wooden bar where dates can enjoy libations and small talk about acid rain. A number of banquet rooms are available for parties of up to 250 people, and the parking lot can watch buses, RVs, and small aircraft as owners dine.
Cherry Street Grille specializes in omelets, with 101 different varieties flipping from frying pans seven days a week and 24 hours a day on Fridays and Saturdays. Each omelet contains four eggs with flavor combinations that range from the classic denver to a chili, cheese, and onion concoction. Sweeter options include an omelet with bananas, chocolate, and peanut butter. Gravy-slathered biscuits constitute an alternative breakfast, as do massive pancakes the size of a typical medium pizza, dubbed “Mancakes” based on their macho size rather than their ability to sprout five o’clock shadows. Burgers and fried chicken sandwiches complement breakfast fare, as do succulent 10- and 14-ounce slabs of prime rib.
From its humble beginnings in Kankakee, Illinois, in 1938, Dairy Queen has grown from a delicious experiment in soft-serve ice cream to a household name with more than 5,900 restaurants around the world. The shop's signature frozen delights are built upon a frosty foundation of creamy chocolate or vanilla soft serve, which swirls idyllically into cones, cups, overturned top hats, sundaes, Peanut Buster parfaits, and the chain's iconic Blizzard treats, blended with crumbled candy and other mix-ins. Ice-cream cakes cleverly conceal a surprise filling of fudge and chocolate crunch between layers of vanilla and chocolate ice cream, providing sweet, sliceable sustenance for birthday parties and other special occasions.