Stuffed Ham Slices Recipes

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STUFFED HAM ROLLS



Stuffed Ham Rolls image

Need a break from turkey during the Thanksgiving holiday? These savory ham rolls are filled with stuffing and cheese, rolled in a tasty crumb coating and then cooked in a skillet.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups seasoned stuffing cubes
1/2 cup boiling water
2 teaspoons plus 2 tablespoons butter
8 fully cooked ham slices (1/8 inch thick)
8 slices Swiss cheese
1 egg, lightly beaten
1 tablespoon water
1/2 cup dry bread crumbs

Steps:

  • In a large bowl, combine the stuffing, boiling water and 2 teaspoons butter. Cover and let stand for 5 minutes. Fluff with a fork. Top each ham slice with a cheese slice. Place 1/4 cup stuffing off-center over cheese. Roll up and secure with a toothpick. , In a shallow bowl, combine egg and water. In another shallow bowl, add bread crumbs. Dip ham rolls in egg mixture, then roll in crumbs., In a large skillet, saute ham rolls in remaining butter for 4-5 minutes or until golden brown, turning once. Discard toothpicks.

Nutrition Facts : Calories 472 calories, Fat 27g fat (16g saturated fat), Cholesterol 144mg cholesterol, Sodium 1123mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.

STUFFED HAM SLICES



Stuffed Ham Slices image

Make and share this Stuffed Ham Slices recipe from Food.com.

Provided by WiGal

Categories     Meat

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 tablespoons unsalted butter
1/4 cup onion, minced
3 tablespoons celery, minced
1 tablespoon green pepper, minced
2 cups soft breadcrumbs
1/4 cup whole kernel corn, cooked
1/8 teaspoon poultry seasoning
2 lbs cooked ham, cut into 1/2-inch slices
1 teaspoon honey
1/4 teaspoon thyme (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter in medium sized saute pan.
  • Saute onion, celery, and green pepper in butter until vegetables are tender; remove from the heat.
  • Stir in bread crumbs, corn, and poultry seasoning.
  • Place half the ham slices in a greased 13X9" baking dish; spread stuffing over ham.
  • Top with remaining ham.
  • Bake, uncovered, at 350 degrees for 10 to 20 minutes, until everything is hot.
  • Brush top slices with honey and thyme if you like; return to the oven for 5 to 10 minutes or until heated through.

HAM AND CHEESE STUFFED CHICKEN BREASTS



Ham and Cheese Stuffed Chicken Breasts image

There's no reason weeknight dinners can't be elegant as well as easy, and this recipe is proof of that. Adding the herbs at the very end keeps them a nice bright green for serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 14

Four 8- to 10-ounce boneless skinless chicken breast halves
2 tablespoons Dijon mustard
4 slices deli ham, each slice halved (about 3 ounces)
4 thin slices provolone (about 2 1/2 ounces)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2/3 cup chicken broth
1 tablespoon unsalted butter
1 tablespoon chopped fresh herbs, such as parsley, chives or dill
1 1/4 pounds red-skinned potatoes
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Insert a paring knife into the thickest part of each chicken breast to make a 3-inch-long pocket down the side, cutting in about halfway. Rub the insides of the pockets with 1 tablespoon of the mustard for all 4 breasts. Stuff each breast with 2 half slices of ham and 1 slice of provolone, folding them to fit. Rub both sides of the chicken breasts with the olive oil and sprinkle with the salt and pepper.
  • Heat a nonstick skillet over medium-high heat until very hot, 3 to 5 minutes. Add the chicken breasts and cook until golden brown and just cooked through, 6 to 8 minutes per side depending on the thickness of the chicken; reduce the heat to medium if the chicken becomes too dark towards the end of the cooking time. Cover the skillet with a lid or a piece of aluminum foil during the last 3 minutes of cooking time to finish cooking the chicken through to an internal temperature of 160 degrees F. Check the temperature at the thickest part of the breast without stuffing.
  • Transfer the chicken to 4 plates or a cutting board and add the chicken broth and remaining 1 tablespoon mustard to the skillet. Cook, whisking, over medium-high heat until the sauce has reduced by about half, 3 to 4 minutes. Remove from the heat and swirl in the butter and chopped herbs.
  • Depending on the size of the breasts, either put 1chicken breast on each of 4 plates or slice all the breasts and divide among 6 plates. Spoon the sauce over the chicken and serve with Crispy Sliced Roasted Potatoes on the side.
  • Serving suggestion: Crispy Sliced Roasted Potatoes, recipe follows.
  • Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
  • Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.

STUFFED HASSELBACK HAM



Stuffed Hasselback Ham image

A show-stopping holiday centerpiece combining three different sides with a hearty main. What more do you need?

Provided by Food Network Kitchen

Time 2h20m

Yield 12 servings

Number Of Ingredients 18

4 tablespoons butter, at room temperature
1/4 cup grated Parmesan
1/2 teaspoon fresh thyme leaves
1/3 cup plus 1/4 cup heavy cream
2 small cloves garlic, minced
Kosher salt and freshly ground black pepper
1 pound Yukon gold potatoes, peeled and sliced into 1/8-inch-thick slices
2 tablespoons light brown sugar
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
12 ounces yams, peeled and sliced into 1/8-inch-thick slices
2 ounces cream cheese, at room temperature
1/2 cup shredded Gruyere cheese
1/8 teaspoon freshly grated nutmeg
One 10-ounce package frozen spinach, thawed and squeezed dry (see Cook's Note)
One 8-pound fully cooked bone-in ham
1 shallot, minced
1/2 cup honey

Steps:

  • Preheat the oven to 400 degrees F. Butter two 9-by-13-inch baking dishes with 1 tablespoon butter each.
  • Stir together the Parmesan, thyme leaves, 1/3 cup of the heavy cream, half of the garlic, 1/2 teaspoon salt and some pepper in a medium bowl. Add the Yukon gold potatoes, toss to coat and spread evenly in one of the prepared baking dishes.
  • Stir together the brown sugar, maple syrup, cinnamon and 1/2 teaspoon salt in a medium bowl. Add the yams, toss to coat and spread evenly in the other prepared baking dish.
  • Cover both baking dishes with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the potatoes and yams are tender when pierced with a fork, an additional 5 to 8 minutes. Let cool slightly. Reduce the oven temperature to 325 degrees F.
  • Stir together the cream cheese, Gruyere, nutmeg, remaining 1/4 cup heavy cream, remaining garlic, 1/2 teaspoon kosher salt and a few cracks pepper in a medium bowl. Add the spinach and stir to combine and coat.
  • Position the ham flat-side down on a cutting board with the fat cup facing up. Using a sharp knife, cut 1/2-inch-wide slices across the length of the ham about three-quarters of the way down through the ham.
  • To assemble: Fill the space between the first 2 slices of ham with some of the creamed spinach, pressing to even out the filling. Skip 3 slices (so there are 2 spaces in between) and fill the next space with more of the creamed spinach. Continue in the same manner, dividing the creamed spinach evenly among every third space. Fill each space next to the creamed spinach with a layer of the scalloped potatoes, dividing the scalloped potatoes evenly among every third space. Fill each space next to the scalloped potatoes with a layer of the candied yams, until all the spaces are filled.
  • Place the ham on a rack in a roasting pan, add 2 cups of water to the bottom and tent the ham loosely with aluminum foil. Bake until the ham is heated through and the potatoes are slightly golden, about 1 hour 15 minutes.
  • In the meantime, melt the remaining 2 tablespoons butter in a skillet over medium-low heat. Add the shallot and cook until softened, about 5 minutes. Add the honey and heat through, whisking to combine. Season with a few cracks of pepper.
  • Remove the foil and brush about half the glaze over the top of the ham. Return to the oven until the glaze is thick, glossy and deep golden, about 10 minutes more. Carefully transfer to a platter and pour the remaining glaze over top.

SUPER STUFFED HAM ROLLS



Super Stuffed Ham Rolls image

Boy...are these yummy, the crumb coating, then cooking them in a skillet, makes these fantastic....better double the recipe, cause everyone will want lots.

Provided by Kittencalrecipezazz

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups herb-seasoned stuffing cubes
1/2 cup boiling water
2 teaspoons butter, plus
2 tablespoons butter, divided
8 slices cooked ham (1/8-in thick)
8 sliced swiss cheese
1 egg, beaten
1 tablespoon water
1/2 cup dry breadcrumbs

Steps:

  • In a bowl, combine stuffing croutons, boiling water and 2 tsp butter; cover, let stand 5 mins.
  • Top each ham slice with a cheese slice.
  • Place 1/4 cup of stuffing off-center over cheese.
  • Roll up, and secure with a toothpick.
  • Combine egg and water.
  • Roll ham rolls in the egg mixture, then in bread crumbs.
  • In a large skillet, saute ham rolls in remaining butter for 4-5 mins, or until golden brown, turning once.
  • Discard the toothpicks.

STUFFED HAM WITH RAISIN SAUCE



Stuffed Ham with Raisin Sauce image

This impressive ham makes a great centerpiece for a holiday dinner, but I've served it most often for brunch. It always draws raves. -Jeanne Miller, Big Sky, Montana

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 12-14 servings.

Number Of Ingredients 17

1 boneless fully cooked ham (6 to 7 pounds)
1 large onion, chopped
1/4 cup butter, cubed
2 cups corn bread stuffing mix
1-1/2 cups chopped pecans, toasted
1/2 cup minced fresh parsley
1/4 cup egg substitute
2 tablespoons prepared mustard
1/2 cup honey
2 tablespoons orange juice concentrate
RAISIN SAUCE:
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground mustard
1/2 cup raisins
1-1/2 cups water
1/4 cup cider vinegar

Steps:

  • Using a sharp thin-bladed knife and beginning at one end of the ham, carefully cut a 2-1/2-in. circle about 6 in. deep; remove cutout. Cut a 1-1/2-in. slice from the end of removed piece; set aside. , Continue cutting a 2-1/2-in. tunnel halfway through ham, using a spoon to remove pieces of ham (save for another use). Repeat from opposite end of ham, cutting and removing ham until a tunnel has been cut through entire length of ham., In a small skillet, saute onion in butter until tender. In a large bowl, combine the stuffing mix, pecans, parsley, egg substitute and mustard. Stir in onion. Stuff ham; cover end openings with reserved ham slices. Place in a shallow roasting pan., Bake, uncovered, at 325° for 1-1/4 hours. In a small saucepan, combine honey and orange juice concentrate; cook and stir for 1-2 minutes or until blended. Brush over ham. Bake 30 minutes longer or until a thermometer reads 140°. , For sauce, combine the brown sugar, flour, mustard and raisins in a saucepan. Gradually add water and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with ham.

Nutrition Facts : Calories 454 calories, Fat 20g fat (5g saturated fat), Cholesterol 107mg cholesterol, Sodium 2234mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 2g fiber), Protein 39g protein.

ROAST FRESH HAM WITH ONION STUFFING



Roast Fresh Ham with Onion Stuffing image

Tired of turkey? Fly the coop! Try something new for the holidays: stuffed ham.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h10m

Yield 8

Number Of Ingredients 10

1 pork boneless leg (fresh ham), 4 pounds
Salt
3 cups water
6 medium onions, chopped (3 cups)
2 cups soft bread cubes (3 to 4 slices)
1 egg, beaten
2 tablespoons butter or margarine
1 tablespoon dried sage leaves, crushed
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 325°F. Spread pork flat; sprinkle lightly with salt.
  • Heat water to boiling in 2-quart saucepan; add onions. Cook 5 minutes; drain. Mix onions and remaining ingredients. Spread half of the stuffing over pork; roll up. Fasten with metal skewers.
  • Place pork fat side down on rack in shallow roasting pan. Spoon any remaining stuffing over top of pork. Insert meat thermometer so tip is in center of thickest part of pork and does not touch stuffing. Roast uncovered 3 to 3 1/2 hours or until thermometer reads 165°F.
  • Cover pork with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 170°F. (Temperature will continue to rise about 5° and pork will be easier to carve as juices set up). Remove foil and skewers. Cut into slices.

Nutrition Facts : Calories 515, Carbohydrate 12 g, Cholesterol 160 mg, Fat 1, Fiber 0 g, Protein 40 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 650 mg

DOREEN'S HAM SLICES ON THE GRILL



Doreen's Ham Slices on the Grill image

This is a longtime favorite of my family -- even the most selective 'diners' like it! Cooked ham is basted with a warm, zesty sauce while grilling. Smoked turkey slices may be substituted for ham.

Provided by DOREENB

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 4

Number Of Ingredients 4

1 cup packed brown sugar
¼ cup lemon juice
⅓ cup prepared horseradish
2 slices ham

Steps:

  • Preheat an outdoor grill for high heat and lightly oil grate.
  • In a small bowl, mix brown sugar, lemon juice and prepared horseradish.
  • Heat the brown sugar mixture in the microwave on high heat 1 minute, or until warm.
  • Score both sides of ham slices. Place on the prepared grill. Baste continuously with the brown sugar mixture while grilling. Grill 6 to 8 minutes per side, or to desired doneness.

Nutrition Facts : Calories 245.2 calories, Carbohydrate 58 g, Cholesterol 8 mg, Fat 1.3 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 260.4 mg, Sugar 55.3 g

STUFFED HAM, SOUTHERN MARYLAND STYLE



Stuffed Ham, Southern Maryland Style image

There are as many recipes for southern Maryland stuffed ham as there are families in St. Mary's County. It shows up on Christmas and Easter tables, and at almost every community fund-raising supper. This recipe, compiled from cooks whose families have been making it for generations, uses raw stuffing and is spiced with plenty of black and red pepper. Because the ham boils for so long, the spiciness will mellow. The most challenging part is the finding the ham itself. Corned hams - which are simply fresh hams that have been cured in salt or brine - aren't usually in the grocery meat case, and butchers will often require advance orders. Corning your own fresh ham is not hard, but it can take several days and turns this into even more of a project.

Provided by Kim Severson

Categories     dinner, lunch, meat, project, main course

Time 5h30m

Yield 8 to 12 servings, plus leftovers

Number Of Ingredients 12

1/2 of a fresh or corned ham (8 to 12 pounds)
1 cup kosher salt plus more, if corning
3 pounds green cabbage
1 pound curly kale, or a mixture of other greens like mustard greens or watercress
2 medium yellow onions (about 1 pound)
1 bunch scallions (about 7)
1 1/2 tablespoons coarsely ground black pepper
1 1/2 tablespoons red-pepper flakes
1 tablespoon mustard seed
1 tablespoon celery seed
1 teaspoon cayenne
1 tablespoon salt

Steps:

  • If corning the ham: Cut slits about 3 inches deep in a few places around the bone. Push salt into the incisions and, with a light hand, rub salt all over the surface of the ham. Reserve any remaining salt to rub into the ham as it corns, adding more if needed later in the process. Place the ham in a nonreactive pan, cover tightly with plastic wrap and then aluminum foil and place it in refrigerator for a week. Unwrap and turn it every couple of days, sprinkling with more reserved salt and pouring off any juice that collects each time. Rewrap. The day before you are going to stuff the ham, rinse off the salt and soak the ham overnight in cold water in the refrigerator.
  • Make the stuffing: The goal is to chop all the vegetables so the pieces are small and relatively uniform in size. Begin by chopping the cabbage. A food processor with a shredding blade is helpful. Place the cabbage in a large pan or bowl. Remove large stems from the kale and other greens, if you are using them, and chop. (Tip: Freeze cleaned, whole kale leaves overnight in plastic bags, then break up the frozen leaves while still in the bag and add to the stuffing mixture.) Chop the yellow onions and scallions, and add them to the cabbage and kale.
  • Mix the vegetables well and add the spices. Mix again. (Your hands will work best for this, but wear gloves if your skin is sensitive to pepper.) Taste the stuffing and adjust, adding more cayenne or red-pepper flakes for a more intense spiciness. Keep in mind that the long boiling time will soften the heat.
  • Stuff the ham: Remove the bone, or have the butcher remove it for you. The ham should be almost butterflied. Add the bone to a pot large enough to hold the ham, fill with enough water to cover it and begin to heat the water to a boil.
  • While the water heats, set the ham on a sheet pan and cut slits about 3 inches long and 2 inches deep in a few places to make pockets, being careful not to slice through the meat completely. The number of slits will depend on the size of the ham. The goal is an even distribution of stuffing. Pack the slits tightly with stuffing, and add stuffing to the center of the ham where the bone was. Close the ham and secure it with kitchen string.
  • Prepare a large square of cheesecloth at least 3 layers thick. Spoon a layer of stuffing over the cheesecloth and set the ham on it. Pack more stuffing on the top and sides of the ham. Gather the corners of the cheesecloth to the top and twist tightly to form a compact package. Tie the top tightly with string.
  • Lower the ham into boiling water, reduce heat to a simmer and add any juice that has collected from the stuffing. Skim any foam that rises. Cook, covered, for about 15 minutes per pound, or until the internal temperature reaches 165 degrees.
  • Turn off the heat and let the ham cool slightly in the water, about an hour. (Old-timers simply put the whole pot on the porch overnight if the weather was cool, or left it on the stove until completely cooled.) Drain the ham in a colander and refrigerate for at least 6 hours or overnight. Remove the cheesecloth and string, and reserve any stuffing around the ham.
  • To serve, slice the ham across the grain, so each slice contains stuffing and meat. Pile additional stuffing around the slices. The ham can be reheated, but more often it is served cold.

Nutrition Facts : @context http, Calories 893, UnsaturatedFat 28 grams, Carbohydrate 35 grams, Fat 48 grams, Fiber 6 grams, Protein 79 grams, SaturatedFat 16 grams, Sodium 4752 milligrams, Sugar 7 grams

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From foodnetwork.ca


STUFFED SPIRAL HAM | BETTER HOMES & GARDENS
Step 1. Preheat oven to 325°F. Line a shallow roasting pan with foil. Between the slices of one 8- to 10-lb. spiral-sliced ham insert half of a thinly sliced orange; four garlic cloves, slivered; and sprigs of fresh rosemary and/or thyme all the way arount the ham. Transfer ham, flat side down, to prepared pan.
From bhg.com


STUFFED HAM RECIPES - CREATE THE MOST AMAZING DISHES
Wildflower Potato Cream Cheese Soup Recipe Minimalist Baker Lentil Soup Potato Soup Recipe Without Onion
From recipeshappy.com


HAM AND CHEESE STUFFED CHICKEN - EASY CHICKEN RECIPES
2021-08-23 Stuff each chicken breast with 1 slice of ham and 1 slice (or 1 ounce) of cheese. In a small dish, combine the onion powder, garlic powder, salt, and pepper. Sprinkle each stuffed chicken breast with the seasoning. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once heated, add the chicken breasts to the pan, cooking ...
From easychickenrecipes.com


18 LEFTOVER HAM RECIPES TO TRY ASAP | ALLRECIPES
2021-06-16 Pizza with Ham, Asparagus, and Ricotta. Credit: mommyluvs2cook. View Recipe. this link opens in a new tab. A white pizza sauce with olive oil, fresh ricotta cheese, and a splash of cream. Topped with quickly blanched asparagus, some leftover smoked ham, and a sprinkling of sharp white Cheddar and Parmesan. 10 of 19.
From allrecipes.com


STUFFED HAM SLICES – RECIPES FOR THE COOK
2014-03-17 2 package. (4 ounce. each) sliced ham. 1 large dill pickle . Instructions. Split bread lengthwise, hollow out each half with a fork, leaving 1/2 inch thick shell. (Save insides to make a crumb topping for a casserole.) Spread mayonnaise or salad dressing over hollow in loaf. Sprinkle parsley over mayonnaise. Blend cream cheese, celery, onion ...
From recipes4thecook.com


BAKED POTATOES STUFFED WITH HAM RECIPE - FOOD NEWS
Cut the cooked potato lengthwise and gently pull it open without splitting in half, then use a fork to fluff the inside of the potato. Chop up a few slices of thick-cut deli ham and stuff it into the potato, then top with about 2 tablespoons of shredded Gruyére. Cook the potato under the broiler to melt the cheese, 1 to 2 minutes.
From foodnewsnews.com


CHICKEN THIGHS STUFFED WITH HAM AND CHEESE
Preheat oven to 450F. Coat a baking dish with cooking spray. Fold back the skin on each thigh, and spread the meat with 1/4 teaspoon of the mustard. Top with 1/2 ounce each of the cheese and ham, then fold the skin back over the ham. Place the stuffed thighs in the baking dish and sprinkle with the pepper. Bake in the center of the oven for 26 ...
From asweetandsavorylife.com


CITRUS STUFFED SPIRAL SLICED HAM – MUST LOVE HOME
2019-04-18 Instructions. Preheat oven to 325°F. Line a roasting pan with foil. Cut orange, lemon and garlic into thin slices. Insert with the sprigs of fresh thyme in between the spiral ham slices all the way around the ham. Transfer the ham, flat …
From mustlovehome.com


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