Ham Stuffed Bread Food

ITALIAN STUFFED BREAD

Steps:

• Place dough in a large bowl. Cover with plastic wrap and let rise in a warm place until doubled, 45 minutes to 1 hour.
• Roll dough into a 17x20-inch rectangle about 1/4-inch thick on a large piece of parchment paper. Brush olive oil over dough; sprinkle basil and oregano on top. Layer mortadella, provolone cheese, capicola ham, Genoa salami, tomatoes, and mushrooms over dough.
• Roll dough lengthwise into a log. Brush the top with beaten egg; sprinkle sesame seeds on top. Transfer to a baking sheet. Cover with plastic wrap and let rise until puffy, about 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Bake in the preheated oven until golden brown, about 45 minutes. Let cool for 5 minutes before slicing.

PAN DE JAMóN (VENEZUELAN HAM AND OLIVE BREAD)

Steps:

• Gather the ingredients.
• Place the warm water in the bowl of a stand mixer. Sprinkle the yeast over the water and let stand for 5 minutes.
• Add 1 cup of the flour, the butter, and egg, and mix well using the dough hook attachment.
• Add the softened butter and another cup of flour and mix well.
• Add the remaining ingredients and knead until smooth, adding a bit of extra flour if the dough is too sticky. When well kneaded, the dough should be soft, shiny, and smooth.
• Place the dough in an oiled bowl. Cover with plastic wrap, set in a warm location, and let rise until doubled in bulk, about 30 minutes.
• Divide the dough in half. On a lightly floured surface, roll half of the dough into a large rectangle about 10 x 12 inches.
• Brush the dough with 1 tablespoon of the melted butter. Place half of the ham slices over the dough, leaving a 1-inch border all around.
• Sprinkle half of the raisins and half of the olives around over the ham.
• Tightly roll up the dough lengthwise starting with the long edge, sealing the last part of the dough to the roll with some water.
• Place roll, seam side down, on a parchment-lined baking sheet, and tuck the ends under slightly. Repeat with the other half of dough.
• Mix the egg yolk with a teaspoon of sugar and brush the mixture onto the rolls with a pastry brush.
• Lightly cover the rolls with oiled plastic wrap and let rise in a warm place for about an hour.
• Bake bread at 350 F for 30 to 40 minutes, until golden brown.
• Remove from oven, and let it cool slightly before slicing.

STUFFED HAM & EGG BREAD

Steps:

• Preheat oven to 400°. In a large nonstick skillet, heat oil over medium heat. Add tomatoes; cook and stir until juices are evaporated, 12-15 minutes. Add eggs; cook and stir until they are thickened and and no liquid egg remains, 3-4 minutes. Remove from heat; stir in ham., Unroll dough onto a greased baking sheet. Sprinkle cheese lengthwise down one half of the dough to within 1 in. of edges. Top with egg mixture. Fold dough over filling, pinching to seal; tuck ends under., Bake until deep golden brown, 17-20 minutes. Cut into slices.

HAM AND CHEESE STUFFED BREAD

Steps:

• Bring frozen bread dough to room temperature.
• Preheat oven to 400°F.
• Roll out bread dough.
• Spread spicy mustard on bread.
• Sprinkle on the ham and cheese.
• Roll or fold the dough.
• Bake for 15 to 20 minutes.

FRESH HAM WITH TUSCAN BREAD STUFFING

Steps:

• Place the ham on a large cutting board. Remove the bone, and butterfly the meat; reserve the bone. (Alternatively have your butcher do this.)
• Make the ham broth. Put the ham bone into a large stockpot. Add the carrots, onion, celery and sage. Cover with water and bring to a simmer over medium heat. Simmer the ham broth, uncovered. Skim frequently and cook until the broth has reduced to 2 quarts, about 2 hours. Strain the broth and measure out 1 quart and set it aside. Freeze or refrigerate the remaining broth for another purpose.
• Meanwhile, prepare the ham and stuffing. In a medium bowl, soak the bread in the milk until it is soft, about 15 minutes. Squeeze the bread and put it in a large mixing bowl. Add the pine nuts, raisins, olives, garlic, spinach, Parmesan and mix.
• Lay the ham fat-side up. Using a sharp knife, score the fat in a diamond pattern, making each slash about 2-inches apart and 1/4-inch deep. Season the meat generously with salt and pepper. Combine the basil, thyme and parsley leaves in a bowl. Add the lemon juice and enough of olive oil to form a paste, about 1/2 cup. Rub the herb paste all over the ham.
• Preheat the oven to 350 degrees F.
• Lay the ham fat-side down. Place several cups of the bread stuffing in the center of the ham. Roll the ham into a log taking care that the stuffing is evenly distributed. (Remaining stuffing can be cooked in a baking dish for 40 minutes before serving.) Tie the rolled ham with kitchen string at 3-inch intervals.
• Heat 1/4 cup of olive oil over medium heat in a roasting pan just large enough to accommodate the ham. Add the ham roll and brown it on all sides, about 20 minutes. Remove the ham and place a rack in the pan (or fabricate 1 from aluminum foil).
• Place the ham on the rack. Pour half of the stock into the pan. Place the roasting pan in the oven and let the ham cook for 4 hours, basting every 30 minutes or so with the pan juices. Add more stock if the pan seems dry. When the ham is tender remove it from the oven and transfer to a cutting board. Tent the ham with aluminum foil and allow it to rest for at least 30 minutes.
• Remove the string and slice the ham about 2 inches thick. Serve with additional stuffing and polenta.
• Serving suggestion: polenta.

HAM, POTATO & CHEESE STUFFED LOAF

Steps:

• Tip the bread mix into a large bowl and stir in the mustard powder, then make up following pack instructions. Cover with oiled cling film and leave to rise in a warm spot for 45 mins-1 hr until doubled in size.
• Meanwhile, bring a large pan of salted water to the boil, add potatoes and cook for 10-12 mins until tender. Drain, leave in a colander until cool enough to handle, then peel off skins and chunkily dice.
• Mix the crème fraîche, cheddar and parsley, then season really well.
• Roll out just under half the dough on a floured surface to a 25cm circle - it's easier to use a rolling pin and stretch it with your hands at the same time. Lift onto a floured baking sheet that will fit into the freezer. Evenly pile the potatoes on top, leaving a good 2-3cm border. Dot half the crème fraîche mixture on. Follow with the spring onions, then the ham, then dot remaining crème fraîche mixture all over the top. Roll out remaining dough as you did the first, to a little bit bigger than 25cm. Brush the border of the bottom of the pie with water, then lift the top onto the pie. Trim if you need, then press and roll up the border edge to seal. Do this all the way around, then press with the prongs of a fork to really seal it well. The pie is now ready to freeze, brush some cling film with a little oil and wrap it up well. Freeze for up to 2 months or, if cooking immediately, bake the stuffed loaf for 1 hr at 180C/ 160C fan /gas 4 until golden
• Cooking from frozen: Bring the pie out of the freezer in the morning and leave at room temperature for about 3 hrs.
• Heat oven to 160C/140C fan/gas 3. Brush the frozen pie with beaten egg, scatter with a little more cheese if you like, and cover with foil. Bake for 1 hr, then remove the foil and bake for 1 hr more until golden and crisp - poke a skewer into the middle and check it's piping hot all the way through.

HAM STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms.
• Chop stems and saute with onions in 1 tbs. butter until tender.
• Remove from heat and stir in ham and parmesan and set aside.
• In small sauce pan, melt 1 tbs. butter, stir in flour and salt and add milk.
• Cook until thickened and bubbly.
• Remove from heat and stir in ham mixture.
• Fill mushroom caps with mixture and sprinkle with bread crumbs.
• Place mushrooms in greased shallow baking dish.
• Bake at 425 degrees for 8-12 minutes.

HAM AND CHEESE PICNIC BREAD

Steps:

• In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth, about 8 minutes.
• Lightly oil a large mixing, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Combine the ham, cheese, pimento, and olive in a medium mixing bowl; set aside.
• Deflate the dough, and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends, alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.
• Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes, or until golden brown.

BAKED STUFFED HAM

Steps:

• Preheat oven to 350 degrees.
• Heat olive oil in large nonstick skillet over medium-high heat.
• Add onion and garlic,cook until soft (about 5 minutes).
• Add chard and green onions,cook until chard begins to wilt (about 5 minutes).
• Add mustard seeds,salt and red pepper,mix well.
• Cook until chard is completely wilted and tender (about another 5 minutes).
• Reomve from heat and add parmesan,mix well.
• Put large sheet of aluminum foil in roasting pan.
• Set ham on foil and stuff filling between each slice of ham.
• Wrap foil around ham and bake until hot,about 1 hour.

STUFFED BREAD

Steps:

• Roll out pizza dough, layer with salami, ham, pepperoni,and cheese.
• Roll from top to bottom.
• Brush on beaten egg and sprinkle with garlic powder.
• Bake in oven at 375 degrees for 20 to 25 minutes or until top is golden.

STUFFED HAM SLICES

Steps:

• Preheat oven to 350 degrees.
• Melt butter in medium sized saute pan.
• Saute onion, celery, and green pepper in butter until vegetables are tender; remove from the heat.
• Stir in bread crumbs, corn, and poultry seasoning.
• Place half the ham slices in a greased 13X9" baking dish; spread stuffing over ham.
• Top with remaining ham.
• Bake, uncovered, at 350 degrees for 10 to 20 minutes, until everything is hot.
• Brush top slices with honey and thyme if you like; return to the oven for 5 to 10 minutes or until heated through.