Posts filed under ‘Ham’
Mr. Meat Eater LOVES stromboli. I can take it or leave it as it’s not a favorite of mine. I decided to try this recipe because Mr. Meat Eater is always asking for it and I never make and this recipe looked so easy. And it was! It’s also delicious.
I made it as posted except I used shredded Colby/Jack cheese. I think it would also be great using pizza dough or homemade bread dough. Changing up the meat to use your favorites would work as well. I also forgot to brush the top with the egg whites.
Submitted by Becky Kuchenbacker, Ravenna, OH
1 loaf frozen bread dough, thawed
1 tbsp Parmesan cheese
2 eggs, separated
2 tbsp oil
1/2 tsp garlic powder
1 tsp dried parsley
1 tsp dried oregano
1/2 lb deli ham, sliced
1/4 lb deli salami, sliced
6 ozs shredded Cheddar cheese
Spread thawed dough in a rectangle on a greased cookie sheet.
In a bowl, mix the Parmesan, egg yolks, oil and seasonings. Spread mixture on top of dough.
Layer meat then cheese.
Roll up jelly-roll style, placing seam side down.
Let sit for about 20 minutes to rise. I didn’t do this and it baked up fine.
Brush the top and sides with egg whites.
Bake, uncovered, at 350º for 30 to 40 minutes, until golden. Mine was done at 30 minutes so I would suggest starting to check right at 30 minutes.
Makes 6 servings.
I always call these sandwiches “heart attack ham sandwiches” because of the butter and cheese but they are just so darn good that I make them every 6 months or so. I have a couple of similar recipes posted here. This one is just a bit different so I decided to try them.
They are super easy to make and would be PERFECT for a party or buffet. I have made them for parties and they are always the first things to go and the one thing that everyone raves over. I made half of this particular recipe.
Hawaiian Ham Sandwiches
Submitted by Tina Vawter, Sheridan, IN
24 Hawaiian sweet rolls
1 lb deli ham, sliced thin
2 (6 oz) pkg shredded Swiss cheese ~ I used Swiss slices
1 tsp poppy seeds
1/2 cup butter
1 1/2 tbsp Dijon mustard
2 tbsps minced dried onion
1 1/2 tsps Worcestershire sauce
Cut rolls in half, keeping each half in one piece if possible.
Lightly grease a 13×9 pan ~ I line mine with aluminum foil ~ and place the bottom in the pan.
Layer the ham, then cheese, then sprinkle poppy seeds over the top of the cheese. Place roll tops on top of the sandwiches.
In a bowl, melt butter in the microwave. Add the the Dijon, dried onion, and Worcestershire, making sure to mix well.
Pour over the top of the rolls and then cover with foil.
Bake at 350º for 15 to 20 minutes.
Cut rolls apart.
Makes 24 sandwiches.
These little sandwiches are not nearly as heart attack worthy as my Hot Ham and Swiss Party Rolls but taste just as good. These are easy to make and are good as appetizers or at a brunch or lunch.
Use your favorite mustard ~ I used Gulden’s. I didn’t have any poppy seeds so I just left them out and didn’t miss them. I also used King’s Hawaiian dinner rolls and loved the bit of sweetness from the rolls but any dinner rolls would work.
This recipe came from Capture the Coast, the fourth book in the Culinary Collection series by the Junior League of Tampa.
3 tbsps butter, melted
2 tsps mustard
2 tsps poppy seeds
1/3 cup chopped onion
dash of Worcestershire sauce
1 (16 oz) pkg of dinner rolls
1/3 lb shaved deli ham
Swiss cheese slices
Preheat oven to 350º.
Mix the butter, mustard, poppy seeds, onion, and Worcestershire sauce in a small bowl and set aside. Place a sheet of foil on a cookie sheet.
Remove the rolls from the package in one piece and carefully cut them in half horizontally so you end up with one top and one bottom. Place the bottom on the foil and spread the butter mixture evenly over the bottom. Layer the ham and cheese over the butter mixture. Replace the top.
Bake for 20-25 minutes or until the cheese has melted. Take out of the oven and carefully cut the rolls apart with a sharp knife.
Make as many servings as there are rolls. This is easily doubled.
On Saturday, during the hurricane, we still had power at lunchtime so I decided I would make our big meal and we would have one good meal. Mr. Meat Eater thought I was nuts but was very happy with the results.
This is a really easy recipe that takes all the great flavor of chicken cordon bleu without all the work. Time was of the essence since I had no idea when the power would go. With the chicken we had mashed potatoes, corn on the cob, and garlic bread.
I put the leftovers in the fridge until the power went out and then I put them in the cooler. The next day I heated one side of the grill and put the chicken (wrapped in foil) on the unlit side and let it warm up. Very good leftovers!
Cheater’s Chicken Cordon Bleu
salt and pepper to taste
6 skinless, boneless chicken breast halves
1 (5.5 oz) box or bag of seasoned croutons, crushed
1/3 cup shredded Parmesan cheese
2 eggs, lightly beaten and mixed with 2 tbsps water
6 thinly sliced ham slices (I used Virgina Ham)
6 Swiss cheese slices
Sprinkle chicken with salt and pepper on both sides and set aside.
Mix crushed croutons and Parmesan cheese in a large ziplock bag.
Dip chicken in egg mixture and then place chicken in the ziplock and shake to coat. Remove to a lightly greased aluminum foil lined baking sheet. Repeat with remaining chicken.
Bake at 450º for 20 minutes or until chicken is no longer pink. Top each breast half with a slice of cheese and a slice of ham. Bake for 5 more minutes or until cheese is melted.
Makes 6 servings.
We always have ham for Easter and I always wonder if it’s the baked ham we love or the ham salad sandwiches the day after (that recipe is included), LOL!
Here a few that I’ve made and loved.
I don’t know what recipe I’m going to be using but I think I’ll be trying a new one! What about you?
This recipe should come with a defibrillator. They are so bad calorie-wise but every time I make them for a party, it’s the one appetizer everyone raves over the most.
This recipe is found in so many cookbooks and all over the internet. It’s small size makes it great for parties or tailgating or a picnic. I try to skimp some on the butter so that it isn’t quite so bad for you but you’ll have to decide for yourself. I do hope that you try them once ~ they are excellent!
I made mine early in the morning so I did not marinate overnight and that worked out fine. In fact, I like it better.
Hot Ham and Swiss Party Rolls
1 cup butter
1/4 cup onion, minced
2 tablespoons poppy seeds
1/2 teaspoon garlic powder
1 tablespoon Worcestershire sauce
2 tablespoons spicy mustard
1/4 cup brown sugar
1 tablespoon chopped parsley
24 small dinner rolls
24 slices thin slices deli ham
24 slices thin slices Swiss cheese
Line two 9 x 13-inch baking pans with non-stick or regular foil.
Prepare marinade: Saute onion in butter over low heat until onion is soft. Add poppy seeds, garlic powder, Worcestershire sauce, mustard, and brown sugar. Stir until brown sugar is melted into the sauce. Remove from heat and stir in parsley. Set aside.
Slice the buns in half. Spread bottoms of buns with a thin layer of mayonnaise. Fold ham slices to fit the bottom of each bun. Repeat with Swiss cheese slices, folding to fit buns. Replace bun tops. Place ham and cheese buns into prepared baking pans. Pour marinade evenly over both pans of buns.
Cover tightly with foil. Refrigerate overnight.
Preheat oven to 350°. Bake marinated buns covered for 25 minutes. Remove foil and bake an additional 10 minutes.
Makes 24 appetizer sandwiches.
I told you I was on a Barefoot Contessa jag! This ham was fabulous! I can get a quarter of a spiral ham at my store so that’s what I used. The glaze is delicious and although I am NOT a fan of chutney, this just worked with the ham. I mixed the glaze ingredients differently than Ina ~ she calls for mixing it in a food processor but I was too lazy to drag it out so I just mixed it all by hand and it worked great.
Since it’s just DH and I here at home, we had our baked ham dinner and then I froze the rest. Last night I stuck the frozen ham in the fridge to defrost and this morning I made my Mom’s ham salad. There really is no recipe for this so here is how she (and the rest of the family) make it: I slice some ham into small pieces and throw it in my mini chopper (you could use a food processor or a meat grinder) with a small piece of onion and grind it up, put it in a bowl, add a spoonful of pickle relish and some mayo and mix it up. That’s all there is to it. Just add the mayo a little at a time until you get the consistency you want. Easy peasy! Use as much ham as you want and just increase the onion and relish accordingly. Just eyeball it and it’ll be great!
1 (14 to 16-pound) fully cooked, spiral-cut smoked ham, on the bone
6 garlic cloves
8 1/2 ozs mango chutney
1/2 cup Dijon mustard
1 cup brown sugar, packed
Zest of 1 orange
1/4 cup freshly squeezed orange juice
Preheat the oven to 350º. Put the ham in your roasting pan.
Mince the garlic and add the chutney, mustard, brown sugar, orange zest, and orange juice in a bowl and stir until well mixed.
Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
Serve hot or at room temperature.
Makes 25-35 servings.
Before I forget, you can now subscribe to my blog ~ you’ll get an email when a new post goes up. At least that’s the way it’s supposed to work. I don’t do technical ~ I just follow the directions, LOL! Anyway, the box is over there on the right.
I know you’re thinking what can be so great about ham and cheese sandwiches. It’s the topping on the rolls that makes these into something special. I love this recipe. It’s great for lunch or parties and, of course, it’s easy to make. You could also change up the meat and cheese any way you want.
I got this particular version from a Gooseberry Patch Christmas cookbook, but I’ve seen the recipe in many cookbooks.
Ham and Cheese Sandwiches
3.4 cup butter or margarine
1 1/2 tbsp Worcestershire sauce
1/2 tsp dry mustard
1 1/2 tsp poppy seed
2 tsps dried minced onion
2 (12 count) pkgs Hawaiian dinner rolls
1 lb thin sliced deli ham
1/2 lb thin sliced Swiss cheese
Combine butter, Worcestershire, mustard, poppy seed and onion in a small saucepan and bring to a boil over medium heat; remove from heat.
Slice individual rolls in half and make sandwiches using the ham and cheese. Place sandwiches on an ungreased 15×10 jelly-roll pan and spoon butter mixture over the top of the sandwiches.
Bake, uncovered at 350º for about 15 minutes. I baked mine a minute or two less.
Makes 12 servings of 2 sandwiches each.
This recipe is so simple to make and can be used for an appetizer or it would make a great roll-up for lunch. It’s super easy to make and can be made a day ahead and left in the fridge until you are ready to eat them. I found the recipe in one of my community cookbooks.
Ham and Cheese Roll-Ups
1 (8 ounce) cream cheese, room temperature (I used light)
16 ounces sour cream (I used light)
1 (1 ounce) packet of Hidden Valley Ranch Dip dry mix
1 pound deli ham sliced thin (I used Lite Virginia baked ham)
1 pkg flour tortillas (burrito size ~ you need 8 or so)
Mix the cream cheese, sour cream and dry ranch together in a bowl and mix until there are no big lumps of cream cheese.
Put a thin layer of cream cheese mixture on a tortilla, leaving about a 1/2 inch space around the entire tortilla. Fit some of the sliced ham on top (you can cut it to fit).
Roll up tightly and then place in a piece of saran wrap and roll up the saran wrap tightly around the rolled up tortilla.
Repeat until all ingredients are used.
To serve as an appetizer, take off the saran wrap, cut the unsightly ends off and throw away and then cup up the tortilla into about 1 inch pieces. For sandwiches, cut the ends off and then cut in half.
Makes 10-12 servings as an appetizer or 8 as sandwiches.
Nope, I haven’t had my gall bladder out ~ some days are better than others. May 11 can’t get here soon enough!
Anyway, I made this ham recipe on Easter. It really flavored up the ham really well and it was fairly easy. The hardest thing was toothpicking the pineapple and cherries on. I adapted the recipe from Taste of Home.
1 (8-10 pound) ham
1 (20 ounce) can pineapple slices
1 1/2 cups packed brown sugar
Drain pineapple, reserving juice. Put the ham on a rack in a baking pan. Place pineapple and cherries on ham with toothpicks.
Pat the brown sugar over the entire ham. Gently pour the pineapple juice (leftover from slices) over the top of the ham. Some of the brown sugar will fall off ~ that’s OK.
Bake uncovered, according to the directions that come with your ham. Mine baked for about 3 hours. While the ham is baking, baste frequently with the brown sugar/pineapple juice in the bottom of the pan.
Makes 18-20 servings.