Hot Ham and Onion Jam Rolls with Molten Cheese
Photography by 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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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.