Baked Honey Mustard Ham Sandwiches Food

HONEY MUSTARD BAKED HAM

Steps:

• Pull out and measure all the ingredients.
• Place ham, flat side down, on a rack in a roasting pan and add 1/2 cup of the apple juice and the beer.
• In a saucepan, bring glaze ingredients to a simmer and stir until smooth.
• Brush half of the glaze over the ham.
• Cover with foil and bake at 325ºF for 2-1/2 hours or until it reaches an internal temperature of 110°F.
• Brush with the rest of the glaze,
• Turn heat up to 375°F and place back in the oven. Cook until internal temperature reaches 130°F. Broil if desired.
• Transfer to a cutting board and rest for 20 minutes before carving.
• Serve and enjoy!

BAKED HONEY MUSTARD HAM

Steps:

• Place ham, skin side up, in a roasting pan and bake coverd at 325 degrees for 20 minutes per pound. Add 20 minutes extra. (In this case, 2 hours).
• Remove ham from the oven. Score fat in diamond shapes. Use a knife to stick the cloves in all over the ham.
• Combine honey, mustard and orange juice and spread over the ham.
• Return to the oven and continue to bake uncovered for 20 - 30 minutes more, basting occasionally with the glaze.

BAKED HONEY MUSTARD HAM SANDWICHES

Steps:

• Preheat the oven to 350. Line a baking sheet or dish with foil.
• Slice the rolls in half. Instead of breaking them apart, I just slice them as one big piece and pull them apart after baking.
• Mix together the mustard, honey, and mayonnaise to make the honey mustard. Spread the honey mustard on both sides of the bread.
• Layer the bread with the ham and cheese. Put the top half of the bread on top of the ham and cheese and place the whole thing on the prepared baking sheet.
• For me, the easiest way to make the Buttery Poppy Seed Sauce is to place all of the ingredients in a jar, screw on the lid, and shake until evenly combined.
• Pour the sauce over the sandwiches.
• Bake for 12 minutes, or until the cheese is melted.
• Serve warm.

HONEY HAM SANDWICH

Steps:

• For the biscuits: Preheat the oven to 475 degrees F.
• Sift together the flour and salt into a large bowl. Add the butter and shortening and cut together with a pastry cutter. Gently stir in the buttermilk using a fork. Knead the mixture a few times with your hands until the dough comes together.
• Tip the dough onto a floured surface and roll out to about 1/2 inch thick. Using a 3-inch round cutter, cut out 12 biscuits and transfer to a baking sheet.
• For the topping: Brush the biscuit tops with 2 tablespoons of the melted butter and bake until golden, 13 to 15 minutes. Allow the biscuits to cool slightly, 4 to 5 minutes.
• Meanwhile, whisk together the honey, Dijon, parsley and remaining 8 tablespoons melted butter in a small saucepan over medium heat. Bring to a simmer and remove from the heat.
• For the sandwiches: Preheat the broiler.
• Split the biscuits in half and return to the baking sheet cut-side up. Brush the cut sides with the honey butter. Place 2 halved ham pieces on the bottom of each biscuit and top each with a slice of cheese. Broil until the cheese is melted, 1 to 2 minutes. Carefully remove from the oven and pour over the remaining honey butter. Place the tops on the biscuits and serve.

BAKED HAM SANDWICHES

Steps:

• In a small bowl, combine the butter, onion, mustard and poppy seeds; spread about 2 tablespoons on each bun. Layer with ham and cheese; replace tops. Wrap each sandwich in foil. , Bake at 350° for 6-10 minutes or until cheese is melted. Freeze option: Freeze unbaked sandwiches up to 2 months. To use, preheat oven to 350°. Bake 30-35 minutes or until cheese is melted.

HONEY MUSTARD GLAZED HAM RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Add the chopped onion, garlic cloves, apple cider vinegar, mustard, orange juice, and cloves to a large roasting pan, stirring to combine.
• Place the ham on the roasting rack over the liquid.
• Trim off tough outer skin, then score the remaining fat in a crosshatch pattern. Cover the entire roasting rack with aluminum foil and bake for 1 hour.
• Remove the ham from the oven, and remove the foil. Baste the ham with the liquid, then remove the rack from the roasting pan and set aside.
• Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a pot, along with the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.
• Bring the mixture to a boil over medium high heat, then simmer until thick and reduced, about 10 minutes.
• Brush the glaze on to the ham then transfer back to the roasting rack.
• Bake the ham for 30-45 minutes, or until the glaze is caramelized and the ham reaches 145°F (65°C).
• Slice the ham, and serve.
• Enjoy!

HONEY MUSTARD HAM AND CHEESE SLIDERS

Steps:

• Slice rolls in half lengthwise.
• Fill with ham and cheese; set aside.
• In a medium saucepan, combine butter, honey, ground mustard, and poppy seeds.
• Bring to a boil; pour evenly over sandwiches.
• Cover with foil and refrigerate 6-8 hours or overnight.
• Remove foil; bake at 350° for 20 minutes.

BAKED HAM AND BRIE SANDWICH WITH HONEY MUSTARD

Steps:

• Stir together sugar and cinnamon in medium-size bowl.
• Add apple and lemon juice; gently toss.
• For one sandwich, spread 2 slices of bread with some of the mustard.
• Top one slice, mustard side up, with lettuce leaves, 1/4 of the ham, 1/4 of the brie and 1/4 of the apple slices.
• Place second slice of bread, mustard side down, over apples.
• Cut sandwich in half.
• Repeat to make 3 more sandwiches.

HONEY GLAZED HAM SANDWICHES

Steps:

• Split the rolls in half. Divide the ham among the bottom halves. Top each biscuit with a thin slice of Brie cheese and a sprinkling of baby arugula. Spread the top halves with some jam, and then sandwich together the halves to serve.

HONEY-MUSTARD HAM GLAZE

Steps:

• Mix honey, mustard, brown sugar, and pineapple juice in a bowl until well combined.

HONEY-MUSTARD CHICKEN SANDWICHES

Steps:

• In a small bowl, combine the first six ingredients. Broil chicken 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°, brushing occasionally with mustard mixture. Serve on buns with lettuce and tomato.