Hot Ham and Onion Jam Rolls with Molten Cheese
Photography Aaron McLean.
These rolls were a huge hit when I was coming up with recipes to use leftover Christmas ham. Place these on the table and watch them disappear! Great with a cold beer.
INGREDIENTS
12 bread rolls
¾ cup purchased onion jam or relish
300 grams ham
1 cup grated Cheddar cheese
paprika
Topping
¼ cup melted butter
1 tablespoon Worcestershire sauce
½ teaspoon sea salt
1 teaspoon dry English mustard
pinch cayenne pepper
2 eggs
1 cup grated Cheddar cheese
baking dish or oven tray (large enough to hold the rolls snugly) lined with baking paper
METHOD
Preheat the oven to 180°C.
Topping: Whisk the butter, Worcestershire sauce, salt, mustard, cayenne and eggs together in a bowl then stir in the cheese.
Slice the rolls in half and place side by side in the baking dish. Place a spoonful of onion jam on each bottom half. Slice the ham thinly then pile onto the rolls and top with the cheese.
Cut a small slice off the top half of each roll (the topping will fall off if spooned onto a round top)and place over the bottom halves.
Spoon the topping onto each roll then add a pinch of paprika.
Bake for about 8-10 minutes until the topping is golden and bubbling and the ham is very hot, turning the tray for even browning. Serve immediately. Makes 12
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.