For the Horseradish Glaze (optional--see notes if not using)
2tablespoonschia seedsor poppy seeds
Prepare the Bread 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.
Prepare Ham Roll
Heat your oven to 400 degrees.
Prepare the glaze by combining the honey and horseradish with the juice of one lemon. You may want to heat the mixture for 30 seconds to help aid that process along the glaze incorporate together.
Roll out your bread dough into a large 10x14 rectangle, onto a lightly floured cooking sheet. Brush the dough with 1 tablespoon of 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.
Before baking, brush the loaf with 1 tablespoon of the glaze and sprinkle with the chia seeds if using. 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.
Chia Seeds: Feel free to use poppy seeds, sesame seeds, or omit completely. Ham: For the ham, use leftover thinly sliced ham or deli ham. For the bread dough, feel free to use your favorite 2-pound store-bought bread dough in place of the homemade dough. If not using the glaze, brush the dough with an egg wash or melted butter to help it brown up in the oven. Leftovers: Store leftover slices of baked ham and cheese roll in an airtight container for up to 4 days in the refrigerator. Reheat in the microwave if desired or enjoy cold.