Recipe courtesy of Ree Drummond
From:
Food Network Magazine
Honey-Glazed Ham and Checkerboard Rolls
Getting reviews...
- Level: Easy
- Total: 4 hr
- Active: 1 hr
- Yield: 15 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 686
- Total Fat
- 33 g
- Saturated Fat
- 13 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 39 g
- Cholesterol
- 124 mg
- Sodium
- 1987 mg
- Level: Easy
- Total: 4 hr
- Active: 1 hr
- Yield: 15 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 686
- Total Fat
- 33 g
- Saturated Fat
- 13 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 39 g
- Cholesterol
- 124 mg
- Sodium
- 1987 mg
Ingredients
For the Rolls:
For the Ham:
Directions
- 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.
