Hot Ham and Onion Jam Rolls with Molten Cheese
Photography Josh Griggs.
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.
Makes: 12
INGREDIENTS
TOPPING
¼ cup melted butter
1 tablespoon Worcestershire sauce
½ teaspoon sea salt
1 teaspoon dry English mustard
1 tablespoon grain mustard
pinch cayenne pepper
2 large eggs
1 cup grated cheddar
ROLLS
12 bread rolls
2 cups grated cheddar
1 cup purchased onion jam or Caramelised Onions (see recipe below)
500 grams ham, thinly sliced
EQUIPMENT: Line a baking dish or oven tray large enough to hold the rolls snugly with baking paper.
METHOD
Preheat the oven to 180°C fan bake.
TOPPING: Whisk the butter, Worcestershire sauce, salt, both mustards, cayenne and eggs together in a bowl, then stir in the cheddar.
ROLLS: Cut a small slice off the top half of each roll (the topping will fall off if spooned onto a round top), then slice the rolls in half and place the bottom halves side by side in the baking dish. Top each bottom half with a little cheese, then a spoonful of onion jam. Top with the ham, then the remaining cheese. Add the top halves of the rolls and spoon on the topping.
Bake for about 10 minutes, or until the topping is golden and bubbling and the ham is very hot, turning the tray for even browning. Serve immediately.
Caramelised Onions
INGREDIENTS
2 tablespoons olive oil
1 tablespoon butter
3 large brown onions, sliced 1cm thick
2 cloves garlic, crushed
2 teaspoons finely
chopped thyme
sea salt and ground pepper
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
METHOD
Heat the oil and butter in a frying pan and add the onions, garlic and thyme. Season generously and cook for 20 minutes, stirring occasionally, until softened. Add the sugar and vinegar and continue to cook until deeply golden and glossy.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.