Savory Ham Wraps Food

EASY HAM & CHEESE WRAP

Steps:

• Spread tortilla with mayo.
• Top with lettuce, Singles and ham; roll up.

SAVORY HAM WRAPS

Steps:

• In a small bowl, whisk the first six ingredients; spread evenly over each tortilla. Layer with ham and cheese. Top with lettuce, tomato and onion. Roll up tightly; secure with toothpicks if desired.

SAVORY HAM WRAPS

Steps:

• 1. Place tortilla's on saran wrap and smear spread to cover tortilla.
• 2. Place one layer of ham on tortilla. Sprinkle with swiss cheese (down center). Top with lettuce, tomato & onion (down center).
• 3. Roll up tortilla tightly and wrap with saran wrap.

GLAZED BAKED HAM

Steps:

• Remove ham from the refrigerator for 1 hour before baking.
• Preheat oven to 325 degrees.
• In a small saucepan, whisk together the pineapple juice, apricot preserves, Dijon, horseradish, brown sugar, cloves, cinnamon, nutmeg, and allspice together. Heat over medium heat and whisk until the sugar is dissolved and the mixture is well combined.
• Place ham on heavy-duty foil. Pour glaze over ham, allowing glaze to drip down between slices, if using a sliced ham. Insert oven-safe digital thermometer if using and then wrap ham in foil.
• Place a roasting rack in a large roasting pan. pour in 1-2 cups of water--enough to cover pan. Place ham on the rack.
• Bake ham until an internal temperature of 140 degrees Fahrenheit is reached, or for 15 minutes per pound for bone-in ham and 20 minutes per pound for boneless ham.
• Remove ham from oven and let rest for at least 10 minutes. Unwrap foil and serve.

FRENCH SAVORY CAKE WITH HAM, CHEESE, AND OLIVES

Steps:

• Preheat oven to 350°F (175°C). Grease a 9 x 5-in (23 x 12 cm) loaf pan (see note for other size options). Line the bottom and two longer sides of the pan with a sling of parchment paper.
• In a large mixing bowl, whisk together the flour, baking powder, herbes de Provence, salt, and pepper. In a second bowl, whisk together the eggs, yogurt, and olive oil. Pour the mixture over the dry ingredients and stir, using a spatula, until just combined. Fold in the cheese, ham, and olives. Transfer the batter to the prepared loaf pan. Use the spatula to smooth out the surface.
• Bake until the bread is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes. Remove from oven and let cool for 15 minutes. Pull on the parchment paper to unmold the cake, running a knife around the pan if necessary. Transfer to a wire rack and let cool completely.
• Slice the bread and serve at room temperature, or warm in a 300°F (150°C) oven for 10 minutes before serving.
• STORAGE: The flavors of this French savory cake keep developing as it sits, which makes it even better the next day. If you can, make it in advance, let it rool completely, then wrap it tightly in plastic wrap. Warm in a 300°F (150°C) oven for 10 minutes before serving.
• French savory cake will keep refrigerated, tightly wrapped, for up to 1 week, or frozen for up to 1 month.
• NOTE: The batter can also be baked in two small loaf pans (6 x 3.5 in / 15 x 9 cm) for about 25 minutes, or in a standard muffin pan. Line the pan with parchment paper cups. Divide the batter between the cups and bake for 20 minutes, or until the savory cupcakes are lightly golden and a toothpick inserted in the center comes out clean.

SAVORY HAM WRAPS

Steps:

• In a small bowl, whisk the first six ingredients.
• Spread evenly over each tortilla.
• Layer the ham and cheese.
• Top with lettuce, tomato and onion.
• Roll tightly and secure with toothpicks.