Recipe courtesy of Ree Drummond

Honey-Glazed Ham and Checkerboard Rolls

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  • Level: Easy
  • Total: 4 hr
  • Active: 1 hr
  • Yield: 15 to 20 servings


For the Rolls:

For the Ham:


  1. 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.
  2. 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.
  3. 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.
  4. Bring the ginger ale, honey, mustard and vinegar to a boil in a small saucepan. Cook until thickened, about 30 minutes.
  5. 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. 
  6. 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.