Honey-Glazed Ham and Checkerboard Rolls
Put a fun twist on the traditional holiday ham by transforming it into DIY sliders that your guests will adore.
Ingredients
For the Rolls:
- 1 stick salted butter, melted and cooled, plus more for the pan
- 40 frozen dinner rolls (unbaked)
- 1/4 cup poppy seeds
- 1/4 cup sesame seeds
- 2 Tbsp. yellow cornmeal
- 1/4 cup grated parmesan cheese
For the Ham:
- 1 5- to 7-pound fully cooked boneless ham
- 2 Tbsp. whole cloves
- 1 12-ounce can ginger ale
- 1 cup honey
- 1/4 cup grainy brown mustard, plus more for serving
- 1 Tbsp. apple cider vinegar
- 12 oz. Swiss cheese, sliced
- Orange marmalade and/or onion jam, for serving
Instructions
- For the rolls: Butter two 9-by-13-inch baking dishes and divide the frozen rolls between them, spacing them evenly. Cover with plastic wrap and let thaw and rise for 2 hours at room temperature, until almost doubled in size.
- Mix the poppy seeds and sesame seeds in one bowl. Mix the cornmeal and parmesan in another. Brush the melted butter on every other roll; sprinkle with the poppy-sesame mixture. Brush the other rolls with the remaining butter and sprinkle with the cornmeal-parmesan mixture. Cover the pans again and let rise for another 45 minutes to 1 hour. The rolls should be almost touching by now.
- Meanwhile, for the ham: Preheat the oven to 325 ̊. Score the surface 1 of the ham in a diamond pattern about 1/8 inch deep. Stud the top of the ham with the cloves, then put the ham on a rack set on a rimmed baking sheet. Tent with foil and bake for 1 hour.
- Bring the ginger ale, honey, mustard and vinegar to a boil in a small saucepan. Cook until thickened, about 30 minutes.
- Remove the foil and brush the glaze on the ham. Return it to the oven for 30 minutes, glazing again halfway through. Let cool slightly, then slice.
- Increase the oven temperature to 400 ̊. Bake the rolls until golden brown, 20 to 25 minutes. Serve with the ham, cheese, marmalade and/or onion jam and more mustard.
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