Eat This: Lloyd’s Baked Ham and Broccoli Casserole


By Jan Walsh       

Photography by Beau Gustafson

 

Much has changed since Lloyd’s Restaurant opened in 1937. But one thing that has not changed is the comforting, southern-style goodness coming out of the kitchen at Lloyd’s.

From fried chicken for a tailgate to smoked barbecue for your July 4th get-together to a good steak and seafood for your night out, Lloyd’s has it all. They also offer Southern vegetables that please vegetarians (and those of us who miss our grandmothers’ cooking).

Today my plate boasts one of “Lloyd’s Favorites,” the baked ham with honey. The ham is tender and juicy, bursting with flavor. I opt for veggies to accompany the plate, rather than the salad and baked potato or fries that comes with it. It’s a good choice: the delicious square of broccoli casserole with a toasty top is a newfound favorite here and the mix of tasty okra and tomatoes adds acidity and texture to the plate. And the baked beans boast layers of richness, making a perfect side for the pork. It’s the closest thing to true southern food since your nana’s banana pudding.

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