Ham Stacks Recipes

Steps:

• In small bowl, combine mustard and honey; mix well. Spread mustard mixture on cut sides of rolls.
• Layer lettuce, half of the ham, cheese, sprouts, the remaining ham and tomato slices on bottom halves of rolls. Cover with top halves of rolls.

Steps:

• Preheat oven to 400°. Cut biscuits in half to make half-circles; place 2 in. apart on ungreased baking sheets. Spread mustard over tops. Bake until golden brown, 8-10 minutes. Cool completely on wire racks., Mix butter and green onions. In another bowl, mix mustard, mayonnaise and honey. Split each biscuit into 2 layers., Spread biscuit bottoms with butter mixture; top with ham, cheese, romaine and biscuit tops. Spoon mustard mixture over tops. Thread 1 olive onto each toothpick; insert into stacks. Serve immediately.

Steps:

• Beat horseradish, mayonnaise, Worcestershire sauce, seasoning salt, pepper and cream cheese together until creamy and easy to spread.
• Place one ham slice on a piece of wax paper.
• With a spatula or broad knife, spread some of the mixture over the slice of ham. Place another slice of ham on top and spread with more of the creamed mixture. Repeat ending with a ham slice on top.
• Wrap tightly in wax paper and place in freezer for 90 minutes or more.
• A few hours before serving, remove and cut lengthwise and crosswise into small cubes.
• Pierce each cube with a toothpick.

Steps:

• Heat oven to 400°F. In medium bowl, stir Bisquick mix, basil and vegetable juice until soft dough forms; beat vigorously 20 strokes. Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 5 times.
• Press or roll dough about 1/4 inch thick. With 1 1/4-inch round cutter, cut into rounds. Gather dough scraps together and reroll; cut to make 48 rounds. On ungreased cookie sheet, place dough rounds 1 inch apart.
• Bake 6 to 8 minutes or until edges begin to turn golden brown. Remove from cookie sheet to cooling rack. Cool 10 minutes.
• Cut each ham slice into 6 wedge-shaped pieces; roll up each wedge. For each appetizer, spear toothpick into olive, 1 piece of rolled-up ham and baked round.

Steps:

• Preheat oven to 250°F.
• Core whole apple (without peeling) and cut 8 (1/4-inch-thick) rounds.
• Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately high heat, then sauté ham, turning once, until browned, 5 to 6 minutes total. Transfer ham to a heatproof dish and keep warm, loosely covered with foil, in oven. Add remaining tablespoon butter to skillet and sauté apple slices, turning once, until golden and tender, 4 minutes total. Top each piece of ham with an apple slice and continue layering, using all of ham and apple slices, to make 2 stacks. Keep warm in oven.
• Add shallot to skillet and sauté over moderately high heat, stirring, until golden. Add vinegar and cook, stirring, 10 seconds, or until absorbed by shallots. Add apple juice and boil until reduced by half. Add mustards and cloves and boil until mixture is slightly thickened and syrupy. Serve stacks with sauce.