Ham Roll-Ups

For a classic hors d’oeuvres spread, serve with an array of cheeses and antipasti.

Serves: 12Hands-on: 40 minutesTotal: 40 minutesDifficulty: Medium

Serves: 12

Ingredients

  • ½ cup Dijon mustard
  • 2½ tsp. honey
  • ¼ tsp. ground white pepper
  • 1 tsp. baking soda
  • 1 cup all-purpose flour
  • 1 Tbsp. plus 4 cups vegetable oil, divided
  • ¾ cup flat beer
  • 1 scallion, chopped
  • 1 tsp. Worcestershire sauce
  • 8 oz. cooked ham, sliced
  • 8 oz. sliced Swiss cheese
  • 2 large eggs
  • 1 Tbsp. milk
  • ¼ tsp. ground black pepper

Directions

  • Blend together the mustard, honey and white pepper until smooth. Set aside.
  • Sift the baking soda into the flour and stir in 1 tablespoon oil. Slowly add ½ cup beer, stirring. Add as much of the remaining ¼ cup beer as necessary to form a thick batter that is not too runny. Set aside.
  • Combine the cream cheese with the scallion and Worcestershire sauce. Mix together thoroughly and set aside.
  • Cut each slice of ham into strips approximately 1 inch thick. Layer slices of cheese the same size on top of the ham. Roll up the slices. If necessary, secure with a toothpick.
  • Beat the eggs with the milk and black pepper. Make sure the egg is beaten thoroughly.
  • Add the remaining oil to a fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner. Keep the heat high.
  • Use dipping forks to spear the rolled-up ham slices, removing the toothpicks if using. Dip into the egg wash, and then coat with the batter. Cook the rolled-up ham in the hot oil until the batter is browned. Serve with the honey mustard and cream cheese mixture for dipping.

Recipe Information

Serves: 12

Ingredients

  • ½ cup Dijon mustard
  • 2½ tsp. honey
  • ¼ tsp. ground white pepper
  • 1 tsp. baking soda
  • 1 cup all-purpose flour
  • 1 Tbsp. plus 4 cups vegetable oil, divided
  • ¾ cup flat beer
  • 1 scallion, chopped
  • 1 tsp. Worcestershire sauce
  • 8 oz. cooked ham, sliced
  • 8 oz. sliced Swiss cheese
  • 2 large eggs
  • 1 Tbsp. milk
  • ¼ tsp. ground black pepper

Directions

  • Blend together the mustard, honey and white pepper until smooth. Set aside.
  • Sift the baking soda into the flour and stir in 1 tablespoon oil. Slowly add ½ cup beer, stirring. Add as much of the remaining ¼ cup beer as necessary to form a thick batter that is not too runny. Set aside.
  • Combine the cream cheese with the scallion and Worcestershire sauce. Mix together thoroughly and set aside.
  • Cut each slice of ham into strips approximately 1 inch thick. Layer slices of cheese the same size on top of the ham. Roll up the slices. If necessary, secure with a toothpick.
  • Beat the eggs with the milk and black pepper. Make sure the egg is beaten thoroughly.
  • Add the remaining oil to a fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner. Keep the heat high.
  • Use dipping forks to spear the rolled-up ham slices, removing the toothpicks if using. Dip into the egg wash, and then coat with the batter. Cook the rolled-up ham in the hot oil until the batter is browned. Serve with the honey mustard and cream cheese mixture for dipping.

Nutrition Information

Nutrition Information
Amount per serving
Calories290
Total Fat18g
Saturated Fat5g
Cholesterol55mg
Sodium440mg
Total Carbohydrate12g
Dietary Fiber1g
Sugars2g
Protein12g