Georgia's Easy Ham Rolls | Chickens in the Road

May
19

Well, I’m going to start off telling you how easy these ham rolls are then I’m going to tell you that you need to bake two loaves of my French bread and some of you are going to start crying cuz you don’t wanna bake bread. But here’s a secret–Georgia uses bread from the store. Yes, you can just do that. Georgia says so. Not that Georgia isn’t a baker, but she’s 78 and sometimes she doesn’t feel up to baking bread. These Easy Ham Rolls are her favorite thing to make for just about any occasion. Like if there’s a church supper. Or a funeral lunch. Or her neighbor fell off his tractor and broke his leg. Or if you have been gone all day and she’s standing outside your bathroom door with your mail (after she came in without knocking) and she’s worried that your poor, starving children WON’T GET FED RIGHT AWAY. She’s got ham rolls. (People need to be fed. Right away. She’s always concerned about that. DID YOU MISS A MEAL? She’s worried!)

So just get on with your bad self and go buy some bread. Or break down and bake two loaves of this earth-shatteringly incredible bread, come on! How can you not want this in your oven?

You can also use sandwich rolls or sub rolls or dinner rolls, too. Georgia’s favorite is Pepperidge Farm. She usually doubles this recipe to make two pans, by the way. You can’t have enough ham rolls.

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How to make Georgia’s Easy Ham Rolls:

approximately 1 dozen rolls or sliced french bread sections (how many rolls you need depends on the size of the rolls–you need enough rolls to fill up a 9×12 pan)
1/2 pound sliced ham (or turkey, beef, whatever)
1/2 pound sliced Swiss (or other cheese)
1 cup melted butter
1 teaspoon dried onion
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard

Combine melted butter with dried onion, Worcestershire sauce, and mustard in a pot. Cut rolls in half. If using French bread loaves, slice in half to separate top from bottom then cut into sandwich-size rolls. Spray a 9×12 foil-lined pan with oil then place bottoms of rolls in pan.

Load on the ham and Swiss. Pour about one-third of the melted butter mixture over them then add tops. Pour the rest of the melted butter mixture on. Don’t be complaining about the butter now. You can use margerine if you must. (Georgia would never! Everything I know about butter and sugar, I learned from Georgia. And she’s 78. So go with it.) In fact, if you need extra sauce, get you some more!

Georgia likes to sprinkle poppy seeds on top. I don’t like poppy seeds because I always imagine they are stuck in my teeth. But if you are daring, go for it.

Cover and refrigerate overnight. Or not. Georgia would never skip this step, but here’s another secret. I usually do. I have hungry children who are STARVING, remember? But you go ahead and refrigerate if you have time. It gives all that buttery flavor a chance to soak in. And these ham rolls? They have some seriously good flavor.)

Bake at 350-degrees for 20 minutes. Of course, you can do this a hundred different ways with various combinations of meats and cheeses, and even adding sauteed onions or peppers or mushrooms, oh my! The possibilities are endless. Don’t tell Georgia. She FOLLOWS RECIPES and she got this one for HAM.

Note: Also try these with my homemade buns.

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30 Responses
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5-19
5:16
am

Oh Suizanne this sounds so delicious..I am sitting here drooling..I will try this in the near future..Connie

connie -
5-19
5:34
am

Yeah, I’m drooling too, but since I hate to cook, I won’t be trying this recipe. However, I *will* come and shovel chicken poop in exchange for a meal…or two. And that says a lot, because nothing smells worse than chicken (and sheep) manure!

-Kim

Kim A. -
5-19
7:42
am

Heheh Georgia sounds alot like my Granny was, she was big on making sure you were fed..or over fed in some cases..okay EVERY case.
But that was always a plus for me!
And this all looked great,I’ve never made bread but this makes me want to give it a try :cool:

Blaze -
5-19
8:18
am

Perfect timing for me. Hay season is underway here and the guys will be in the field baling. My only job is to deliver sandwiches and pop.

Remudamom -
5-19
8:23
am

Looks delicious, Suzanne!
I’m need to lose weight and your not helping me any!

Becky -
5-19
9:09
am

I love these so much! We call them “Little Sandwiches” because we’ve never had a better name. And we use King’s Hawaiian Rolls. I’ve never thought to put some of the melted butter mixture on the meat/cheese before putting the top of the rolls on. And I agree with Georgia, you cannot substitute margarine for this one, it just doesn’t bake up the same.

midwestmom -
5-19
9:37
am

Looks DELISH. Seeing as you have two, can’t I just have one of yours?

Jill S. -
5-19
10:50
am

Wow. That looks like a heart attack waiting to happen. A *delicious* heart attack, mind…

Robin G. -
5-19
11:16
am

Butter’s better for us than trans-fat-packed margarine anyways. You and Georgia have managed to make a simple ham and cheese sandwich look irresistibly delicious. I want one too! Time to go bake some more of your amazing bread.

Jennifer Robin -
5-19
11:25
am

My late mother used to make these with Pepperidge Farm MINI rolls…she would make a tray of them..and they are FABULOUS! Gosh, it makes me want some right now! :mrgreen:

Donna -
5-19
11:32
am

That looks so good I wish, for just a moment, I wasn’t a vegetarian!

Amy Addison -
5-19
11:52
am

Thank you, Georgia, for sharing your wonderful recipe. And thank you, Suzanne, for the fabulous pictures. Can’t wait to get some of this goodness in my stomach. xxoo

Carolyn -
5-19
12:46
pm

I am one of those people who do not like to cook also but from what I am reading this sounds fairly easy. I am going to have to give it a try! Thanks for sharing.

Carole -
5-19
12:49
pm

Tag, you’re it! I don’t usually tag people that I don’t know personally (instead of only via internet) but this one is so easy and right up your alley. Take a picture from your front door and one from your back door and post them on your blog. Check out mine if you need an example. http://shimmymom.blogspot.com
P.S. That looks SO yummy!!!

Shimmy Mom -
5-19
1:19
pm

Hi Suzanne,
I have been enjoying your blog…think I found you by following a link on a comment from Pioneer Woman…could that be?
Anywho…just wondering if by prepared mustard you mean Grey Poupon type mustard (certainly you don’t mean yellow mustard right?)

Thanks so much!
Beth

Beth in Michigan -
5-19
1:40
pm

Hi, Beth! Yes, I just meant a plain old yellow mustard, though you could use Grey Poupon or any type you like!

Suzanne McMinn -
5-19
1:51
pm

Oh, those look so very good! Please thank Miss Georgia for giving you the recipe. I am going to make them for a get-together we are having in three weeks. Of course, I am also making them tonight just to make sure I have the method down and all.

I especially feel it necessary to test recipes that involve flour, sugar, eggs, chocolate, anythingelseinthekitchen, so if you want to send along another soon, that would be great!

Kathryn -
5-19
3:36
pm

Those ham rolls just make my mouth water!

Estella -
5-19
4:18
pm

Suzanne, this recipe sounds and looks sooo yummy! We just got ham yesterday too! :thumbsup:

Susan -
5-19
4:24
pm

Oh, that looks good! Must try that some day -and make some poor knights for dessert. Worcestershire sauce? Don’t think we have that in a local shop… I need to replace it with something, I guess.

But now I just have to brag: I managed to force my cactus to make a flower.

Minna -
5-19
6:04
pm

I enjoyed reading your blog the last couple days. Now I’m hungry and drooling over the recipes!

Debbie -
5-19
8:04
pm

okay, don’t tell Georgia, but I’m thinking of making this with turkey…

Kacey -
5-19
11:37
pm

That does look delicious!

I didn’t see a way to post to your photoblog, but I love the picture from your porch: http://suzannemcminn.com/blog/2008/05/18/the-view-from-our-porch-in-may/

Marilyn -
5-20
6:50
am

These are dinner for tonight. Thanks!!!

Marianne -
5-20
7:27
am

Oh, these look soooooooooooooooooooooo good. I’m going to bake them for the Memorial Day get together for my family.
Thanks, Suzanne. I do not where you get all the energy to do all you do. But thanks for being you !!
Anne

anne -
3-27
12:47
pm

Georgia’s recipe sounds wonderful…I’m going to try them this weekend! One question, do you bake these covered or remove the cover after refrigeration? Thank you again for a great recipe. Jan

Jan -
3-27
1:19
pm

Hi, Jan! I bake them covered to keep the bread from getting too hard! Sometimes I take the cover off for the last few minutes of baking.

Suzanne McMinn -
3-28
7:07
am

Thanks for your reply Suzanne. I just found your blog yesterday and have been enjoying all of your recipes and pictures immensely. I am planning on making bread for the first time today using your Grandmother Bread recipe…I am inspired!

Jan -
4-13
7:14
am

Hi Suzanne! Just a note to let you know that I made Georgia’s Ham Rolls for Easter brunch and they turned out soooo good that both of my daughters now want to move in with Georgia! I used Ciabata bread from the market to save time with all of the other preparations going on for Easter dinner and these turned out to be a good choice. The next time I make these, when I have more time, I will make them with your French Bread recipe. Thanks for another wonderful recipe.

Jan -
7-4
7:00
pm

Suzanne, we recently moved into our Home in the Country, but I’m painting the cabinets, where are my pans, and how does everything work, so I tried Georgia’s Ham Roll Recipe and KIDS LOVED IT!!! Like you, I didn’t refrigerate overnight. Will try it next time. Uh huh. Kids said: Tell Suzanne THANK YOU!!!

Catherine -