Ham Rolls Recipes

HAM ROLL UPS II

Steps:

• In a medium microwave safe bowl, mix cream cheese and Cheddar cheese. Microwave on high heat approximately 45 seconds, stirring frequently until melted and smooth.
• Lay ham slices flat, and spread with cheese mixture. Place one green onion parallel to one edge of each ham slice. Tightly roll the ham slices into thin logs around the green onions.
• Slice the logs into 1/4 to 1/3 inch wide rings. Arrange rings flat on a large serving platter. Cover and chill until serving.

HAM ROLLS

Steps:

• Lay the ham slices on a flat surface and spread with cream cheese. Place one green onion on each ham slice. Roll the ham slices tightly. Cut into bite sized pieces and serve.

CREAMY HAM ROLLS

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in flour, dill, garlic salt and pepper until smooth and bubbly. Gradually add broth, cream and mustard; cook until thickened. , Pour 1 cup into an ungreased 13-in. x 9-in. baking pan; reserve another cup for topping. To the remaining sauce, add rice and mushrooms; spoon 1/3 cup onto each ham slice. Roll up and place with seam side down over sauce in pan. Top with reserved sauce., Bake, uncovered, at 350° until heated through, 25-30 minutes. Sprinkle with cheese and parsley; serve immediately.

CREAM CHEESE HAM ROLL-UPS

Steps:

• In a large bowl, beat cream cheese until smooth; stir in the olives and onions. Spread over ham slices. Roll up, jelly-roll style, starting with a short side. Chill for at least 1 hour. Just before serving, cut into 1-in. pieces.

HAM ROLLS

Steps:

• Preheat the oven to 325 degrees.
• Using a food processor, in separate batches chop the onion, ham and cheese.
• In a medium-size bowl combine the butter, poppy seeds, Worcestershire and mustard and add the onion, ham and cheese.
• Split the pans of rolls in half horizontally, leaving the sheet of bottom halves in the pan. Spread each bottom with 1/3 of the ham and cheese mixture.
• Top with the sheets of top halves and cut into individual servings by following the outline of the rolls. The rolls can be frozen at this time.
• At serving time, cover the foil pans with aluminum foil and heat through, 25 to 30 minutes (less if not frozen).

HAM ROLLS

Steps:

• Mix margarine, sugar and salt in large bowl.
• Add egg and mix.
• Dissolve yeast in warm water.
• Add milk.
• Mix well.
• Add flour and yeast mixture to bowl, and mix well.
• Knead until smooth.
• Place in greased bowl, cover and let rise until double.
• After dough has risen, punch down.
• Roll out small amounts of dough, creating little circles.
• Fill with ham mixture.
• Pinch edges.
• Brush tops with egg wash.
• Bake at 375* 10-15 minutes.
• To Freeze: Flash freeze cooked rolls on a cookie sheet, wrap and label.
• To Reheat: Microwave until heated through.

HONEY-GLAZED HAM AND CHECKERBOARD ROLLS

Steps:

• Make the rolls: Butter two 9-by-13-inch baking dishes and divide the frozen rolls between them, spacing them evenly. Cover with plastic wrap and let thaw and rise until almost doubled in size, 2 hours at room temperature.
• Mix the poppy seeds and sesame seeds in one bowl. Mix the cornmeal and Parmesan in another. Brush melted butter on every other roll; sprinkle with the poppy-sesame mixture. Brush the other rolls with the remaining butter and sprinkle with the cornmeal-Parmesan mixture. Cover the pans again and let rise for another 45 minutes to 1 hour. The rolls should be almost touching by now.
• Meanwhile, make the ham: Preheat the oven to 325˚ F. Score the surface of the ham in a diamond pattern about 1/8 inch deep. Stud the top of the ham with the cloves, then put the ham on a rack set on a rimmed baking sheet. Tent with foil and bake for 1 hour.
• Bring the ginger ale, honey, mustard and vinegar to a boil in a small saucepan. Cook until thickened, about 30 minutes.
• Remove the foil and brush the glaze on the ham. Return it to the oven for 30 minutes, glazing again halfway through. Let cool slightly, then slice.
• Increase the oven temperature to 400˚ F. Bake the rolls until golden brown, 20 to 25 minutes. Serve with the ham, cheese, marmalade and/or onion jam and more mustard.

HAM ROLLS WITH SPICY PINEAPPLE SAUCE

Steps:

• For the spicy pineapple sauce: Add the pineapple chunks, Thai bird chile, garlic, lime juice, brown sugar, fish sauce and ginger to a blender. Blend until combined. Transfer the mixture to a pot. Heat the mixture over medium heat. Combine the cornstarch with 2 tablespoons water in a small bowl and mix until the cornstarch is dissolved. Add to the hot pineapple mixture and stir to combine. Simmer until the mixture thickens, about 5 minutes.
• For the ham rolls: Cut the ham into 10 slices, then cut each slice into 4 matchsticks. Add the ham to a nonstick pan over medium heat and fry until golden brown. Set aside and let cool.
• Cook the vermicelli rice noodles according to the package. Rinse with cold water. Toss with 1/4 cup pineapple sauce. Set aside.
• Line a plate with a damp paper towel or parchment paper. Wet a few paper towel sheets and wring out the water. Have them standing by to cover your finished rolls. Fill a large shallow bowl with warm water. Dunk one rice wrapper in the shallow bowl of water for about 5 seconds to soften. Move to your work surface. Add 1 leaf of butter lettuce, torn in half, in the center, and top with 4 pieces of the ham, a small pile of the vermicelli noodles, red cabbage, cilantro leaves and mint leaves. Gently pull the bottom of the wrapper and roll over the filling, using your hands to tuck the filling in as you roll. Fold in each side and continue to roll tightly. Add the roll to your damp paper towel-lined plate. Cover the roll with a damp paper towel. Continue rolling until you have 10 rolls, covering with damp paper towels and keeping them separated (if the rolls touch, the wrappers will tear).
• To serve, cut each roll in half on an angle and serve with the spicy pineapple sauce.

SAVORY HAM AND CHEESE BREAKFAST ROLLS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease an 8-inch round baking dish with nonstick spray.
• On a lightly floured surface, roll out the pizza dough to a rough 8 x 12-inch rectangle.
• Spread the mustard over the dough in an even layer, then sprinkle with 1 tablespoon of everything bagel seasoning. Top with the cheddar and Swiss cheeses and ham.
• Starting from a long edge, tightly roll the dough into a log. Cut the log crosswise into 8 even pieces. Transfer the rolls to the prepared baking dish.
• Bake for 25 to 30 minutes, until golden brown.
• In a small bowl, whisk together the melted butter, honey, and remaining 1 teaspoon everything but the bagel seasoning.
• Remove the rolls from the oven and brush the butter mixture over the tops. Garnish with the chives, if using. Let cool for 5-10 minutes before serving.
• Enjoy!

HAM BUNS

Steps:

• Position racks in top and bottom thirds of the oven and heat oven to 400 degrees.
• Melt 1 tablespoon butter in a large skillet over medium heat and cook onion, stirring occasionally, until translucent, 8 to 10 minutes.
• As the onion cooks, split each flat of rolls in half, running a bread knife parallel to the counter as you slice the still-connected rolls. Once the onion has finished cooking, remove from heat and set aside. Place two sheet pans in the oven, one on each rack, to heat while assembling the rolls.
• In a large mixing bowl, combine mustard, poppy seeds and Worcestershire sauce. Add the remaining cup of butter and warm onion. Stir in cheese and ham until evenly combined.
• On a sheet of aluminum foil large enough to completely encase a flat of rolls, place one flat, and open like a book. Spread about a quarter of the ham mixture in an even layer over the bottom half of the rolls to the edges. Close the book, so to speak, laying the still-connected roll top over the ham-covered base. Wrap the rolls tightly with the foil, crimping the edges of the foil to enclose them. Repeat with the three other flats of party rolls.
• Divide the four packets between the two heated sheet pans. Bake until the cheese melts and rolls get toasty, 10 to 12 minutes. Unwrap and serve the flats on platters, encouraging diners to pull a bun from its brethren.