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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Continuing my happy trip thru THE BEST OF COOKING by Arne Kruger & Annette Wolter, I ran across this so easy to fix recipe that I see as a great way to use leftover ham when it starts to get a bit boring for everyone. Part of the appeal here is that it can be made ahead & popped in the oven for an evening meal or even made & frozen for later use when the ham boredom lessens. Its versatility gets high marks as well as it can become part of a breakfast or lunch & is very portable for all the *TO GO* occasions. *Enjoy* Ingredients:
2 slices white bread (thick-sliced) |
2 eggs (beaten) |
1/2 teaspoon nutmeg |
1/2 teaspoon paprika |
2 tablespoons dry breadcrumbs |
2 tablespoons fresh parsley (chopped) |
2 tablespoons fresh chives (chopped) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 slices ham |
Directions:
1. Preheat oven to 350°F (180°C).
2. Toast bread slices & place in a mixing bowl. Cover w/the beaten eggs & leave to soak for 3 minutes.
3. Add the remaining ingredients (except the ham) & stir till well-mixed.
4. Spread out the ham slices & cover thickly w/the bread mixture. Roll up & secure w/a wooden cocktail stick or skewers as needed.
5. Place in a greased ovenproof dish, cover & bake for 20 minutes. Serve immediately.
6. NOTE: I haven't made this & it sounds good to me as is, but whatcha think about putting well-drained crushed pineapple atop the ham rolls, maybe mixed w/a bit of maple syrup or sprinkled w/brown sugar?
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