We've found the best recipes to make ham your hero all year round, not just at Christmas time!
Ham and Cheese Scrolls
- 2 cup self-raising flour
- 30 gram butter, chopped
- 1/4 cup chopped basil
- 1/2 cup milk
- 1/2 cup water
- 1 cup grated tasty cheese
- 1/2 cup chopped ham
- 1/2 red capsicum, seeded, chopped
- 1/4 cup chopped gherkin
1. Preheat oven to very hot, 220°C. Lightly grease a scone tray.
2. Sift flour into a large bowl. Add butter; rub in lightly using fingertips. Stir in basil.
3. Make a well in centre of flour mixture. Pour in combined milk and water all at once, reserving about 1 tablespoon. Using a butter knife, mix quickly to a soft, sticky dough; do not overmix.
4. Turn onto a lightly floured surface; knead lightly. Press or roll out to form a rectangle about 1cm thick.
5. In a small bowl, combine cheese, ham, capsicum and gherkin; sprinkle over dough, pressing slightly.
6. Roll up to form a log. Cut into 2cm-thick slices; arrange slightly overlapping, cut side up, on prepared tray. Brush with reserved liquid.
7. Bake 12-15 minutes, until scrolls sound hollow when tapped. Cool on a wire rack.
Ham Zucchini and Chive Muffins
- 12 grease -hole (¹/³-cup/80ml) muffin pan
- 80 gram melted butter
- 1 egg
- 1 cup buttermilk in large bowl
- 1/2 cup lean ham, finely chopped
- 1/2 cup cheddar cheese, coarsely grated
- 1/4 cup fresh chives, finely chopped
- 1 medium zucchini, coarsely grated
- 2 cup self-raising flour
1. Preheat oven to 200°C (180°C fan-forced). Grease 12-hole (¹⁄³-cup/80ml) muffin pan. Whisk melted butter, egg and buttermilk in large bowl. Stir in ham, cheese, chives and zucchini. Sift in 2 cups self-raising flour, mix gently (do not over mix, mixture should be lumpy). Divide mixture into pan holes. Bake muffins about 20 minutes or until browned. Stand muffins 5 minutes before turning, top-side up, onto wire rack.
2. Serve muffins warm.
Mini Ham and Corn Quiches
- 2 eggs
- 1 tablespoon pouring cream
- 12 -hole (2-tablespoon/40ml) flat-based patty pan
- 2 (sheets) of shortcrust pastry
- 90 gram (3 ounces) coarsely chopped leg ham
- 310 gram (10 ounces) drained canned corn kernels
- 2 slice prosciutto in a dry frying
1. Preheat oven to 180°C/350°F.
2. Whisk 2 eggs with 1 tablespoon pouring cream in a medium jug; season.
3. Grease a 12-hole (2-tablespoon/40ml) flat-based patty pan. Using a 7cm (3-inch) cutter, cut 12 rounds from 2 sheets of shortcrust pastry; press rounds into pan holes.
4. Divide 90g (3 ounces) coarsely chopped leg ham and 310g (10 ounces) drained canned corn kernels between pastry cases. Top with egg mixture.
5. Bake 25 minutes or until quiches are set and pastry is browned lightly.
6. Meanwhile cook 2 slices prosciutto in a dry frying pan over medium heat, for 1 minute each side or until crisp. Crumble prosciutto on quiches.
Recipes found on Women's Weekly Food, to view more from this range: https://www.womensweeklyfood.com.au/leftover-christmas-ham-recipes-and-ideas-32136