Posted by Suzanne McMinn @ 5:05 am | Permalink
Tags: ham, sandwiches
Main Dishes, The Farmhouse Table
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.
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.
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And then I figured out that you could make all sorts of stuff this way and that they were pretty much like Hot Pockets. And there is nothing they can package up and sell at the grocery store that you can’t make better at home.
