Hot Ham and Onion Jam Rolls with Molten Cheese
Photography Aaron McLean.
These rolls were a huge hit when I was coming up with recipes to use leftover Christmas ham. Place these on the table and watch them disappear! Great with a cold beer.
INGREDIENTS
12 bread rolls
¾ cup purchased onion jam or relish
300 grams ham
1 cup grated Cheddar cheese
paprika
Topping
¼ cup melted butter
1 tablespoon Worcestershire sauce
½ teaspoon sea salt
1 teaspoon dry English mustard
pinch cayenne pepper
2 eggs
1 cup grated Cheddar cheese
baking dish or oven tray (large enough to hold the rolls snugly) lined with baking paper
METHOD
Preheat the oven to 180°C.
Topping: Whisk the butter, Worcestershire sauce, salt, mustard, cayenne and eggs together in a bowl then stir in the cheese.
Slice the rolls in half and place side by side in the baking dish. Place a spoonful of onion jam on each bottom half. Slice the ham thinly then pile onto the rolls and top with the cheese.
Cut a small slice off the top half of each roll (the topping will fall off if spooned onto a round top)and place over the bottom halves.
Spoon the topping onto each roll then add a pinch of paprika.
Bake for about 8-10 minutes until the topping is golden and bubbling and the ham is very hot, turning the tray for even browning. Serve immediately. Makes 12
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.