Ham and Swiss Loaf with Horesradish Honey Glaze: Looking for creative uses for leftover ham? Look no further Honey Ham and Cheese Roll. A sweet and tangy glazed bread that is filled with savory ham and sharp cheese will have you wishing for leftover ham all year long!
Ham. There is something about the saltiness of ham that I simply adore.
Growing up, I looked forward to Easter so much because it meant my parents made ham. And my favorite way to eat ham (which disgusts me right now) was to slather it in sour cream. Crazy? Well, maybe, but at the time, I LOVED it.
But there seemed to always be so much leftover ham–even with a family of 6 and several extended family members over. I think it was because we were all stuffed from our breakfast of hard boiled eggs and chocolate–lots and lots of chocolate.
So what do you do with all that leftover ham?
But I decided to class up the leftover ham sandwich a bit and make a ham and cheese loaf. And not just any ham and swiss braid, but a baked bread that has been stuffed with salty ham and creamy cheese and then slathered in a honey horseradish lemon glaze, adorned with chia seeds!!
Sort of like a Hot Honey Baked Ham Bread.
Ham and Swiss Roll with Horseradish Honey Glaze
While I admit you have to be patient when letting your dough rise, it is really simple to make this Easy Leftover Ham Recipe.
Steps to Making Hot Ham and Cheese Braid:
Step 1: Make your bread dough. Let rise for about 1 hour.
Step 2: Roll out your bread dough. I do this on the cookie sheet so, I don’t need to do any transferring of the loaf–I am a bit accident prone.
Step 3: Make the Horseradish Honey Glaze. This is simply the juice of 1 lemon (tip: microwave your lemon for 30 seconds to get the juices flowing) added to honey and horseradish. Trust me that zing of the horseradish paired with the sweet honey and tart lemon is perfection.
Step 4: Brush your dough with the prepared glaze. And Layer with ham and cheese.
Step 5: Fold up the bread and flip the loaf over, so it is seem side down. Then cover the bread with a kitchen towel and let rise while you heat your oven to 400 degrees.
Step 6: Brush the bread with the glaze and sprinkle with chia seeds (poppy and sesame seeds work great too) and then cut 3-5 small slits into the loaf to let air escape. (I took a picture before I remembered to cut the slits, but you do not want to skip that step and have steam build up and blow up your bread loaf–what a mess.)
And so, yes, it is technically not a braid, but you certainly could braid cut slits all down each side of ham and cheese before rolling and “braid” the dough together. I am lazy and like to just cut slits!! LOL!
Step 6: Bake the loaf for 25-30 minutes, until it it is golden brown.
Step 7: Glaze the baked loaf with the remaining glaze and allow to cool for 5-10 minutes. Cut the loaf up and enjoy. (I discovered I LOVED this bread dipped into Horseradish mustard, but that is not needed!)
Tips on Hot Ham and Cheese Roll
- This Ham and Swiss Roll is a great leftover Ham Recipe.
- If you don’t like swiss cheese, you can use cheddar, provolone, or munster. Those cheeses would all be great options for this Ham Loaf.
- Don’t let the homemade dough scare you–it is really easy. But you can use the dough cycle on your bread machine OR bread dough you have purchased from the store. Pizza dough will also work in a bind as well–it just won’t rise as much as the bread dough.
- The Horseradish Honey Glaze is KEY to this bread. Even if you think you don’t like horseradish, when paired with honey and lemon it adds just the right amount of zing to a recipe.
- I use chia seeds to sprinkle on the top of this Ham and Chesse Bread, but sesame seeds or poppyseeds work as well. Or even just skip the seeds altogether!
- Tip to save your pans–be sure to bake on a pan that you are okay to cut on, or transfer your Swiss Ham Roll to a cutting board BEFORE slicing.
Ham and Swiss Roll with Horseradish Honey Glaze
- For the Dough:
- 1 1/2 cups warm water
- 1 1/2 teaspoons yeast
- 1 tablespoon honey
- 3 1/2 cups whole white wheat flour
- 2 teaspoons kosher salt
- For the Filling:
- 8 ounces ham deli sliced or leftover
- 8 ounces cheese swiss or cheddar are great options for this
- For the Glaze:
- 1 lemon juiced
- 2 tablespoons honey
- 1 tablespoon horseradish
- 2 tablespoons chia seeds
- Make the dough. Sprinkle the yeast over the water and let sit for 5 minutes, until yeast is a bit foamy. Add the remaining ingredients and mix together. I like to do this in my kitchen stand mixer with a dough hook, so that it can also knead the dough for me (for about 3 minutes.) If not, just knead by hand until the dough forms a smooth ball.
- Cover the dough and let rise for 1 hour in warm place.
- While the dough is rising, make the glaze. Take the juice of one lemon and mix in the honey and horseradish until well incorporated. You may want to heat a minute to help aid that process along. Roll out your dough into large rectangle, onto a lightly floured cooking sheet.. Brush the dough with the glaze. Layer the ham and cheese over the dough and fold up into a long log shape. Place seam side down on your cookie sheet.
- Heat your oven to 400 degrees, and cover you loaf to rise while your oven heats.
- Before baking, brush the loaf with glaze and sprinkle with the chia seeds. Cut 3-5 slits on top of the loaf to let steam escape.
- Bake for 25-30 minutes, or until golden brown.
- Remove from oven and lightly brush any remaining glaze over the top.
- Let sit for 5-10 minutes before slicing.
Easy Leftover Ham Recipes
Monte Criso with Blackberry Sauce