Gingered Ham And Barley Roll Ups Recipes

Steps:

• Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes. Add the barley and fennel seeds (if using), 1/4 teaspoon salt, and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes.
• Add the chicken broth and bring to a simmer; cover, reduce the heat to medium low and cook until the barley is tender and almost all of the liquid is absorbed, 8 to 10 minutes. Stir in the ham, parmesan and parsley. Season with salt and pepper.
• Per serving: Calories 498; Fat 16 g (Saturated 9 g); Cholesterol 62 mg; Sodium 565 mg; Carbohydrate 64 g; Fiber 13 g; Protein 18 g

Steps:

• Make 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 until almost doubled in size, 2 hours at room temperature.
• Mix the poppy seeds and sesame seeds in one bowl. Mix the cornmeal and Parmesan in another. Brush 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, make the ham: Preheat the oven to 325˚ F. Score the surface 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˚ F. Bake the rolls until golden brown, 20 to 25 minutes. Serve with the ham, cheese, marmalade and/or onion jam and more mustard.

Steps:

• Lay the ham slices flat on a serving plate and pat dry. Spread with cream cheese. Place a pickle spear at one end of each slice, and roll the slices into cylinders around the spears; secure with toothpicks.

Steps:

• In a medium microwave safe bowl, mix cream cheese and Cheddar cheese. Microwave on high heat approximately 45 seconds, stirring frequently until melted and smooth.
• Lay ham slices flat, and spread with cheese mixture. Place one green onion parallel to one edge of each ham slice. Tightly roll the ham slices into thin logs around the green onions.
• Slice the logs into 1/4 to 1/3 inch wide rings. Arrange rings flat on a large serving platter. Cover and chill until serving.

Steps:

• Combine cream cheese and dressing mix; spread on each slice of ham. Roll up tightly. Wrap in plastic; chill several hours or overnight. Slice into 1-in. pieces.

Steps:

• Preheat oven to 350 degrees. Spray pan with cooking spray.
• Melt buttery spread in a skillet on medium high heat. Add barley, carrots, onions, celery and garlic. Cook 3 minutes. Remove from heat and stir in ham, basil, oregano and pepper. Then pour this mixture into the baking pan.
• Bring broth to a boil in a saucepan and then pour over the ham mix. Cover tightly with foil and bake 20 minutes. Remove from oven, stir in green beans. Recover and bake another 30 minutes or until barley is tender.

Steps:

• In a small bowl, beat cream cheese and salad dressing mix until smooth. Stir in onions. Spread about 3 tablespoons over each tortilla; top each with two ham slices. , Roll up tightly and wrap in plastic. Refrigerate until firm. Unwrap and cut into 3/4-in. slices.

Steps:

• In a large bowl, beat cream cheese until smooth; stir in the olives and onions. Spread over ham slices. Roll up, jelly-roll style, starting with a short side. Chill for at least 1 hour. Just before serving, cut into 1-in. pieces.