Ham And Cheese Spoon Bread Recipes

HAM AND CHEESE LOAF

Steps:

• Thaw the bread dough overnight, then bring to room temperature before rolling (but don't let it rise).
• Preheat the oven to 325 degrees F. Spray a loaf pan with nonstick cooking spray.
• On a lightly floured work surface, roll the bread dough into a 9-by-12-inch rectangle. When rolling, if the dough springs back, cover with a dry towel and let it rest for 5 minutes.
• Shingle the ham slices onto the dough, leaving a 1/4 inch of exposed dough on all sides. Sprinkle with the cheese and roll the dough into a large log, pinching together the seam and tucking the ends under to seal completely.
• Place the log, seam-side down, in the prepared loaf pan and bake until golden brown and cooked through and the internal temperature is 200 degrees, for 50 minutes to 1 hour.
• Let it sit for at least 10 minutes. Remove from the pan. Slice and serve.

CHEESY CORN SPOON BREAD

Steps:

• Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Set aside., Beat eggs; add sour cream, both cans of corn, salt and pepper. Stir in cornbread mix just until blended. Mince 1 jalapeno pepper; fold into corn mixture with sauteed onion and 1-1/2 cups of cheese. , Transfer to a greased shallow 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes; cool slightly. Slice remaining jalapeno; sprinkle over dish.

HAM & CHEESE PULL-APART BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190 C).
• In a small bowl, combine French's Dijon Mustard and softened butter.
• Using a serrated knife, cut ¾-inch (2 cm) slices in the bread without cutting all the way through so the bottom of the loaf stays intact (similar to a Hasselback potato).
• Using about half the mixture, brush dijon butter between each bread slice. Reserve the rest of the butter for later.
• Stack a slice of ham on top of a slice of cheese, fold stack in half, and wedge it in between each bread slice so the cheese is against the bread. Repeat with remaining cheese and ham slices.
• Brush remaining dijon butter over loaf and top with shredded Gruyère.
• Wrap loaf in aluminum foil. Bake for 15 minutes, then unwrap the foil and bake for another 5 minutes. Remove from oven, garnish with chopped parsley, and serve immediately.
• Enjoy!

HOMEMADE HAM & CHEESE POCKETS

Steps:

• In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes until the mixture is foamy. If the yeast doesn't dissolve or foam, your yeast is dead. Start again with active yeast. Add flour, sugar, olive oil, and salt. Mix by hand or with the dough hook on low speed for 1 minute. Once all of the ingredients are mixed, slowly knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
• Shape the dough into a ball and place in a large mixing bowl that has been greased lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75°F or 80°F/24°C or 27°C)* for 1 hour or until doubled in size.
• Preheat oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
• Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface. Using a sharp knife, slice dough in half. Then slice each half into quarters. You'll have 8 pieces of dough, as shown in the photo above. Flatten each piece with your fingers or use a rolling pin. You want each piece of flattened dough to be about 6 inches long and 4 inches wide. They don't have to be perfect rectangles, as you can see in my photos! Transfer flattened dough to the baking sheets. Place the cheese (I fold the slice in half) and ham (2 slices for each) on top of the dough on one side, then fold the other side over top. Pinch the edges to seal as best you can. Use a fork to crimp the edges. Brush the tops and sides of each pocket with egg wash, then slice 2-3 slits in the tops for air vents (use a super sharp knife to do that).
• Bake the pockets for 20-25 minutes, or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during bake time. Remove pockets from the oven and allow to cool on the pan until ready to handle and serve.

HAM AND CHEESE QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-by-3-inch metal loaf pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk the flour, baking powder, baking soda, 3/4 teaspoon dry mustard, kosher salt and cayenne until combined. In a large bowl, whisk together 3/4 cup milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the ham, 3/4 cup shredded cheese, the diced cheese and scallions.
• Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 1/4 cup shredded cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.
• Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir together the remaining 1 tablespoon each honey and milk and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf onto a wire rack and generously brush with the warm glaze. Cool completely.

CHEESE, CHIVE & HAM TEAR-AND-SHARE BREAD

Steps:

• Pour the milk into a pan and add the sugar and butter. Warm gently, swirling the pan until the butter has melted. Set aside until lukewarm.
• Tip the salt, mustard, flour and yeast into a large mixing bowl and stir. Make a well in the centre, then pour in the beaten eggs and milk mixture. Swiftly mix with a wooden spoon to make a rough dough, then tip onto a lightly floured surface and knead for 10-15 mins until elastic and springy. Alternatively, knead in a stand mixer for 7-10 mins using the hook attachment. Lightly oil a large mixing bowl. Put the dough in the bowl and cover loosely with a tea towel. Leave in a warm place for 1½-2 hrs or until doubled in size.
• Knock the dough back on a lightly floured surface by lightly punching and briefly kneading it. Sprinkle over half the cheese, all of the chives and all the ham. Knead the dough until the ham and cheese are well distributed. Divide the dough into 18 equal-sized balls. Pinch the bottoms to create uniform, round balls. Line a baking sheet with baking parchment and draw a 25cm round template on the parchment (a large dinner plate works well for this). Arrange the dough balls in concentric circles in the circle you have drawn. Fill each gap with another scattering of cheese. Cover lightly. Leave for 1-1½ hrs or until the dough is risen.
• Heat the oven to 200C/180C fan/gas 6. Beat the remaining egg and use to lightly brush the dough balls. Sprinkle over most of the remaining cheese, then bake for 25 mins. Sprinkle over the last of the cheese and bake for 5 mins more. Leave to cool a little before serving warm.

SPOONBREAD WITH CHEESE AND SCALLIONS

Steps:

• Preheat oven to 350 degrees. Butter a 2-quart soufflé dish or casserole and sprinkle with enough Parmesan (about 1 tablespoon) to lightly coat the dish. Set aside.
• Melt 1 tablespoon butter in a skillet, add the scallions and cook until just wilted. Set aside.
• In a heavy saucepan over medium heat, heat the milk, half-and-half and salt until bubbles form around the edges. Slowly sprinkle in the cornmeal, stirring constantly. Continue to stir and cook over low heat until the mixture is smooth and creamy. Remove pot from the heat and add the remaining butter and Parmesan, the scallions and the Cheddar cheese. Stir vigorously until well incorporated.
• Lightly beat the egg yolks and add them, stirring vigorously. Beat egg whites until they form stiff peaks. Beat a large spoonful of whites into the cornmeal mixture; then gently fold in the rest of the whites. Pour into the prepared dish and smooth the top. Bake 30 to 40 minutes, or until puffy and golden brown on top. Serve immediately.

SIMPLE CREAM CHEESE AND HAM SPREAD

Steps:

• Beat cream cheese, ham, green onions, and English mustard together in a bowl. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.

HAM & CHEESE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the gammon, skin-side up, in a deep roasting tin, then pour over 1 litre water. Scatter over the peppercorns, onion, carrots and bay leaves, then cover tightly with foil and roast for 2 hrs.
• While the ham is in the oven, cook the cauliflower in a large pan of boiling salted water for 3-4 mins until just cooked, then drain well. Leave to steam-dry in the colander.
• Remove the ham from the oven, take off the foil and set aside on a large dish or board until cool enough to handle. Strain the liquid into a jug and set aside. Using a sharp knife, cut away the string and skin to leave a thin, even layer of fat. Use the tip of the knife to score the ham fat into a diamond pattern, if you like.
• To make the cheese sauce for the cauliflower, melt the butter in a shallow saucepan and stir in the flour to make a sandy paste. Slowly pour in 500ml of the reserved ham stock to make a silky sauce, then add the cream. Season with a grating of nutmeg and a grinding pepper, then taste to see if it needs more salt. Bring to a simmer and stir gently for 5 mins, then take off the heat and stir through all the cauliflower and most of the cheese. Will keep chilled for up to 24 hours.
• Heat the oven to 220C/200C fan/gas 7. Spoon the cauliflower cheese into a large roasting tin and bake for 20 mins until the sauce is bubbling and the cauliflower is tender.
• Heat the grill to medium, and nestle the ham, fat-side up, in the middle of the cauliflower cheese. To glaze, brush the ham fat with the mustard, then scatter over the sugar (don't worry if some goes on the cauliflower). Scatter over the remaining cheese (avoid getting any on the ham) and grill for 10-15 mins until the ham is glossy and browned and the cauliflower cheese is bubbling and golden. Leave to rest for 5 mins before serving.

HAM AND CHEESE SPOON BREAD

Steps:

• Preheat oven to 425°F. Butter 4- to 6-cup soufflé dish or casserole. Place grits in large bowl; whisk in 1 1/4 cups boiling water. Add cheese and butter; whisk until melted. Whisk in smoked ham and cayenne pepper. Season with salt and pepper. Mix in eggs. Pour batter into prepared dish. Bake spoon bread until set at edges but barely set in center, about 18 minutes.